Description
This Copycat Chili’s Molten Lava Cake recipe delivers rich, gooey centers and decadent flavor, just like the restaurant favorite. Baked in individual ramekins and topped with caramel, ice cream, and a crackly chocolate shell, it’s the ultimate indulgent dessert made easily at home.
Ingredients
nonstick cooking spray
1 cup milk chocolate chips
1/2 cup unsalted butter
1 cup powdered sugar
pinch of salt
3 whole eggs
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup + 2 tablespoons all-purpose flour
caramel sauce for drizzling
4 scoops vanilla ice cream
chocolate magic shell topping
Instructions
- Preheat the oven: Set your oven to 400°F (204°C). Generously coat four 1-cup oven-safe ramekins with nonstick cooking spray for easy cake release.
- Melt chocolate and butter: In a microwave-safe bowl, combine the milk chocolate chips and butter. Microwave in 30-second intervals, stirring after each, until fully melted and smooth (about 1–2 minutes total).
- Mix in dry ingredients: Gradually whisk in the powdered sugar and a pinch of salt until fully incorporated.
- Add wet ingredients: Whisk in the eggs, egg yolk, and vanilla extract until the mixture is smooth and creamy.
- Fold in flour: Gently stir in the flour with a spatula until just combined. Avoid overmixing to maintain a light texture.
- Divide the batter: Evenly distribute the batter among the prepared ramekins, filling each about 3/4 full. Place ramekins on a baking sheet for easier handling.
- Bake: Bake for 13–15 minutes, or until the edges are set and the center appears slightly soft. Watch closely to avoid overbaking.
- Cool slightly: Let the cakes cool in the ramekins for 2–3 minutes.
- Prepare serving plates: Drizzle caramel sauce onto each plate.
- Release the cakes: Run a knife around the edges of the ramekins to loosen the cakes. Invert each ramekin onto a serving plate and gently tap to release the cake. Use an offset spatula if needed.
- Top and enjoy: Immediately top each warm cake with a scoop of vanilla ice cream. Drizzle with chocolate magic shell topping. Serve right away for the ultimate molten lava experience.
Notes
Add a surprise center: Place a piece of chocolate truffle or caramel candy in the center of each ramekin before baking for an extra molten burst.
Dark chocolate version: Use dark chocolate chips instead of milk chocolate for a more intense cocoa flavor.
Spiced twist: Add a pinch of cinnamon or espresso powder to the batter for a subtle flavor boost.
Mini lava cakes: Use smaller ramekins to make mini portions—just reduce the baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 13–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lava cake
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
