This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!

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Recipe Summary

Servings:
6
Yield:
6 cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.

  • In a double boiler, melt the chocolate and butter.

  • Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.

  • Remove from heat and cool.

  • In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.

  • Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.

  • Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.

  • Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.

  • Let them rest a few minutes before serving. The center may sink a little - don't worry.

  • Run a thin knife around the inside edge to help release the cakes.

  • Top with powdered sugar and whip cream.

Reviews (8)

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Most helpful positive review

Rating: 5 stars
07/12/2014
Coming from an italian family I make everything from scratch. Let me tell you the texture of this recipe is awesome. I used to go to a Brazilian restaurant that sold a very similar cake with ice cream. It is to die for. The only change I made was omitting the coffee the second time I made it as it is a little strong for my children. I received so many compliments about how good this cake taste. They are very susceptible to breaking when unmolding so I now make it in soufflé cups and they look and taste great Read More
(8)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2014
Coming from an italian family I make everything from scratch. Let me tell you the texture of this recipe is awesome. I used to go to a Brazilian restaurant that sold a very similar cake with ice cream. It is to die for. The only change I made was omitting the coffee the second time I made it as it is a little strong for my children. I received so many compliments about how good this cake taste. They are very susceptible to breaking when unmolding so I now make it in soufflé cups and they look and taste great Read More
(8)
Rating: 5 stars
06/15/2016
This recipe delivered everything I could ask for in a classy restaurant dessert and it was easy! Be sure to really whip your eggs I used a food processor. That will make the difference between eggy/rubbery results vs the divine cake that whipped eggs makes. Yes using high quality chocolate is preferred but I usually don't have that on hand. I used about 6 oz of semi sweet chocolate chips melted in the microwave with the butter for two 20 second intervals. I have tried other "molten lava cakes" from this site and this is by far the best one in my opinion. Read More
(3)
Rating: 5 stars
07/22/2017
It was as easy as the recipe stated. I was leery of the instant potatoes but it was quite good. I impressed the hell out of my boyfriend. Read More
(2)
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Rating: 5 stars
12/12/2013
Very good had its own taste Read More
(2)
Rating: 5 stars
07/29/2015
Also: Definitely serve this with vanilla ice cream! Read More
(2)
Rating: 5 stars
03/30/2018
I ve made this several times. Easy to make and delicious! Read More
(1)
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Rating: 4 stars
05/08/2019
This had an interesting texture; I will try to beat it longer which may make a better cake Read More
(1)
Rating: 5 stars
04/08/2019
These are delicious. The challenge I've had is finding the right bake time. But that's between me and my oven. The recipe is solid. Read More