Chocolate Lava Cake With Fresh Milled Flour – In A Muffin Pan!
This Chocolate Molten Lava Cake made with fresh milled flour is absolutely delicious! It is super quick to throw together, but sure to impress. I was a bit intimidated when I first decided to try making this decadent dessert, but once I dove in, I realized the hardest part is simply watching the baking time, and then making sure to serve it right away for the most impressive chocolate lava pour. This would be the perfect sweet treat for a special occasion or holiday. So, next Anniversary, Valentine’s Day, or Date Night, I highly recommend giving this a try!
If you stumbled here looking for a traditional fresh milled flour chocolate cake, then you are in luck, because I have a recipe for that HERE. I actually made a chocolate cake for my YouTube Anniversary Celebration, you can watch that video HERE.
Do I Need Special Ramekins To Make A Molten Lava Cake At Home?
No, you don’t have to have fancy or special ramekins to enjoy a delicious chocolate molten lava cake made with fresh milled flour at home! The great news is, I show you how to prepare these treats in a regular muffin pan. I will also share how to make these in ramekins if you do happen to have them. But, the ramekin is not required in this recipe.
What To Serve This FMF Chocolate Molten Lava Cake With?
So, this FMF chocolate lava cake isn’t overly sweet, which is perfect for those who don’t love super sugary desserts. However, if you prefer a little extra sweetness, there are plenty of delicious ways to enhance it with a few additional ingredients. Here are some great ideas to serve alongside your fresh milled flour chocolate lava cake.
- Vanilla ice cream – The cold, creamy texture pairs beautifully with the warm, gooey chocolate center.
- Whipped cream – A light and fluffy topping to balance the richness.
- Powdered sugar – A simple dusting adds a touch of sweetness and elegance.
- Fresh berries – Strawberries, raspberries, or blackberries add a refreshing tartness. I think this would be my go to choice!
- Chocolate ganache – For the ultimate chocolate lover, drizzle some warm ganache on top.
- Caramel sauce – A rich, buttery caramel drizzle takes it to the next level.
Let me know in the comments below what your favorite topping is!
Can I Just Use Chocolate Chips For This Fresh Milled Flour Chocolate Lava Cake?
I highly recommend you use a baking chocolate bar for best results. The baking bars are more of a pure chocolate, and chocolate chips often contain stabilizers and emulsifiers. This can affect the outcome of your cakes. So, if you use chocolate chips, most likely there will not be very much lava in the center.
Ingredients To Make Chocolate Lava Cake With Fresh Milled Flour
- 1/3 cup fresh milled flour 40g (Soft White Wheat)
- 1/2 cup unsalted butter 113g (I recommend a high quality butter)
- 6 oz of semi sweet baking chocolate bar 170g (Try to find a high quality baking chocolate for best results)
- 1/2 cup powdered sugar 60g
- Pinch of sea salt
- 2 eggs
- 2 egg yolks
- *Optional toppings- fresh berries, powdered sugar, etc.
- *cocoa powder for preparing the muffin tins
Instructions To Make Fresh Milled Flour Chocolate Lava Cake
Making The Batter
- Firstly, mill the flour. (I used soft white wheat, you could also use spelt)
- Prepare 6 muffin tins with oil or butter, then dust with cocoa powder to prevent the cakes from sticking. (If you are using Ramekins, you will only need four of the 6 oz size.)
- Chop the baking chocolate into small chunks so it melts more evenly.
- In a microwave safe bowl, add butter, then chopped chocolate to the butter. Microwave on high for 10 seconds at a time, and stirring between each time. Continue this until butter and chocolate are melted completely.
- In a separate bowl, whisk the freshly milled flour, powdered sugar, and pinch of salt in a bowl until combined.
- Then, in a third bowl, whisk 2 eggs and 2 egg yolks together until combined.
- Preheat the oven to 425*F.
- Pour the egg mixture into the flour mixture, and stir using a spatula or spoon (not the whisk, because you don’t want to create unnecessary air bubbles.) Smash and incorporate any lumps, and allow this mixture to sit for a minute or so for the fresh milled flour to start absorbing the liquid.
- Then, pour the flour and egg mixture into the melted butter and chocolate mixture. Stir using the spatula or spoon, not the whisk.
- Fill 6 muffin tins almost to the top of the wells, but not spilling out of the wells. (If using ramekin, fill all 4 evenly)
Baking The Chocolate Lava Cakes
- Place the muffin pan in the preheated oven, once it is ready. Bake for 8-12 minutes (the cakes should rise straight up in the pan when almost done, and the centers will still look a bit soft, and should reach only 160*F.) Do not overbake, or there will be no lava. (If baking in the Ramekins, they will bake a couple minutes longer.)
- Allow the chocolate lava cakes to cool in the pan for only 1 minute. Then, gently remove them from the pan. They will continue to cook during this time, so serve right away for the most lava pour. Even waiting 5 or 10 minutes, ours started to solidify in the center. So, make sure to put them in the oven right when you are ready to serve them.
- Lastly, enjoy that beautiful, rich chocolate lava pour in a decadent little fresh milled flour cake!
How To Store This Fresh Milled Flour Chocolate Lava Cake
This fresh milled flour chocolate lava cake is best served right away. So, storing these for another day will just end up with no lava in the center. However, if you want to prepare these ahead of time, and bake right when you are ready to serve dessert, then you can make the batter ahead of time, cover it and store in the fridge up to 1 day ahead of time. Make sure to allow time for the batter to come to room temperature on the counter before baking (about 2 hours or so.) Then, bake right before serving.
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Checkout Some Of My Other Recipes
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Molten Chocolate Lava Cake Made With Fresh Milled Flour Printable Recipe
Chocolate Lava Cake Made With Fresh Milled Flour
Equipment
- 1 Muffin Pan OR 4 Ramekins (baking time will be a bit longer)
Ingredients
- 1/3 cup Fresh milled flour 40g Soft White Wheat or Spelt would also work
- 1/2 cup Unsalted butter 113g I recommend a high quality butter
- 6 oz Semi sweet baking chocolate bar 170g Try to find a high quality baking chocolate for best results
- 1/2 cup Powdered sugar 60g
- Pinch of sea salt
- 2 eggs
- 2 egg yolks
- *Optional toppings- fresh berries, powdered sugar, etc.
- *cocoa powder for preparing the muffin tins
Instructions
- Firstly, mill the flour. (I used soft white wheat, you could also use spelt)
- Prepare 6 muffin tins with oil or butter, then dust with cocoa powder to prevent the cakes from sticking. (If you are using Ramekins, you will only need four of the 6 oz size.)
- Chop the baking chocolate into small chunks so it melts more evenly.
- In a microwave safe bowl, add butter, then chopped chocolate to the butter. Microwave on high for 10 seconds at a time, and stirring between each time. Continue this until butter and chocolate are melted completely.
- In a separate bowl, whisk the freshly milled flour, powdered sugar, and pinch of salt in a bowl until combined.
- Then, in a third bowl, whisk 2 eggs and 2 egg yolks together until combined.
- Preheat the oven to 425*F.
- Pour the egg mixture into the flour mixture, and stir using a spatula or spoon (not the whisk, because you don’t want to create unnecessary air bubbles.) Smash and incorporate any lumps, and allow this mixture to sit for a minute or so for the fresh milled flour to start absorbing the liquid.
- Then, pour the flour and egg mixture into the melted butter and chocolate mixture. Stir using the spatula or spoon, not the whisk.
- Fill 6 muffin tins almost to the top of the wells, but not spilling out of the wells. (If using ramekin, fill all 4 evenly)
- Place the muffin pan in the preheated oven, once it is ready. Bake for 8-12 minutes (the cakes should rise straight up in the pan when almost done, and the centers will still look a bit soft, and should reach only 160*F.) Do not overbake, or there will be no lava. (If baking in the Ramekins, they will bake a couple minutes longer.)
- Allow the chocolate lava cakes to cool in the pan for only 1 minute. Then, gently remove them from the pan. They will continue to cook during this time, so serve right away for the most lava pour. Even waiting 5 or 10 minutes, ours started to solidify in the center. So, make sure to put them in the oven right when you are ready to serve them.
- Enjoy that beautiful, rich chocolate lava pour in a decadent little cake!
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
