Molten Chocolate Cakes

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Adapted from The Urban Baker



I’ve long had my eye on these delicious lava cakes from Susan at The Urban Baker, one of the amazing people I have connected with through my blog.  The original recipe from which Susan adapted hers took so little flour, it was easy to make a low-carb version. I cut the recipe in half so it only made two cakes.


The Results: These cakes taste as good as they look and I think that’s saying a lot. Deep and chocolatey, with a gooey, melted center that pours out when you break it open. Can you ask any more of a molten chocolate cake? One small word of warning, though. Be sure to butter the ramekins very well, and don’t forget to dust them with cocoa powder or flour. I forgot on my first cake and ended up with only half a cake on my plate, the rest having remained stubbornly behind in the ramekin.


4 tbsp butter, plus extra for buttering ramekins

6 squares Lindt 85% cacao chocolate

1 large egg

1 egg yolk

1 tbsp granulated erythritol

1 tsp flour


Preheat oven to 450F and butter two 4oz ramekins well. Dust ramekins with cocoa powder and set aside.


Melt butter and chocolate together in a small bowl set over a pan of simmering water. Stir until smooth.


In a medium bowl, beat egg, egg yolk and erythritol together until lightened in colour and thickened. Add chocolate mixture and mix until combined. Stir in flour.


Divide between ramekins. At this point, you could cover and chill for later, just bring back to room temperature before baking.


Bake 6-7 minutes. Sides will be set but center will still be soft.


Invert onto a plate and let sit for 10 seconds or so, then lift one side of ramekin. Cake will fall out onto plate. Serve immediately.

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Comments (10)

  1. susan at

    Carolyn, these look so terrific and your photo does the cake justice.  I feel blessed to know you and only hope that you and I will meet face to face one day! xx

  2. Megan at

    Lava cakes are my husbands favorite!

  3. Jackie at

    Looks wonderful, but what is the carb and sugar count?

  4. Blick at

    Is there a substitute for erythritol? We live way out in the country and it is not available locally.

  5. Shannon at

    I can’t wait to try these.  I would think that this could be made even more low sugar if you subbed out the chocolate for cocoa and fat with a little extra sweetener.  You can find that conversion pretty easily.  You can order peanut powder online through Amazon or you can order PB2 from Bell Plantation. 

  6. Shannon at

    sorry the peanut flour comment for was the peanut butter cookie dough truffles that I’m making right now!!

  7. Adrian Pearson at

    what type of flour?  also, what is the carb/fibre content of these?

  8. Looks so yummy. What is the net carb count. 🙂

  9. Alan murphy at

    Thank you for the recipe! I am about to make these for a sweet diabetic neighbor who mowed my lawn yesterday. But do you use salted or unsalted butter?

  10. kathy at

    honestly…no carb count. really?

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