"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, October 13, 2008

Chocolate Molten Lava Cake

Chocolate Molten Lava Cake served
with Whipped Cream and Strawberries
Everyone in our family loves chocolate cakes. I have been seeing photos of this cake in the King Arthur Flour catalog that I always get. They sell the mix and the silicone cups to bake these with. They look so good, but I did not want the extra expense of a shipping charge. One time I was intrigued by the Betty Crocker chocolate molten lava cake mix, which I tried. Something in what I did went wrong, and I did not get the desired result. In any case, it was disheartening, and I never tried that mix again...

Then I saw a recipe in Kraft's Food and Family (free) magazine, and at the time I had all the ingredients on hand. I decided to give it a try and made 6...we were hooked!!! The recipe is good for 4 cups, so if you want to make more, adjust the proportions accordingly.
Look at that gooey center of rich chocolatey goodness!

The recipe can be found here along with a how-to video. If you want to receive such magazines for free, just sign up in their webpage.

To make sure I will not lose this recipe, I have included the recipe here, as adjusted accordingly:


6 squares (1 square is 1 oz) BAKER'S Semi-Sweet Chocolate
3/4 cup (1-1/2 stick) butter
1-1/2 cups powdered sugar
3 eggs
3 egg yolks
9 Tbsp. flour
3/4 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflĂ© dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

UPDATE: This chocolate molten lava cake was tried and posted about by Zee, complete with her rave review and a beautiful photo.
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  1. Oh dear, you have hooked me with this picture of chocolatey goodness! I've had trouble with the Betty Crocker mix as well, so I will definitely be trying these out!

    I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email haleyglasco@gmail.com if you're interested.

    To find out more about the Demy, you can visit this site:


  2. kind i use any kind of semi sweet chocolate.thanks

  3. Hi anonymous,
    I cannot vouch for other brands. Maybe you can as long as they are the same weight. :)

  4. manang, do u know how to make chocolate monster cake? do u have that recipe? thanks...

  5. Hi Manang, I just found your website this week. I'm really enjoy reading all your recipes especially the hopia, I cannot wait your next blogs.

  6. Hi ellen,
    Sorry I have no idea how to make that one. I googled it at mukhang masarap yung sa godiva.

    Hi anonymous!
    Welcome to my site! I do hope you will have fun trying some recipes here.

  7. Hi Manang! I tried out this recipe and it turned out awesome! I loved it and I will definitely bake this cake next time! hehehe

    I used a different recipe for the first time and it was crap kaya my Ebie told me to check out your site for this recipe!

    My creation is posted here and I linked you for the recipe (if you don't mind).

    Thanks again Manang!

  8. WOW!! mukang masarap...gonna try this at home this weekend :)

    I suggest to eat it while its hot with vanilla ice cream on the side :) Sarap ng combination ng cold ice cream with the hot chocolate bursting from the cake :)

  9. Hi Anonymous,
    That's a good idea! Now why haven't I thought of that???...

  10. looks so mouthwatering, yummy

  11. Hi Manang,
    Can you please help me with the amount of semi sweet chocolate. I am in the Philippines , i don't think we have that brand of chocolate here. I just would like to ask the weight/amount of chocolate i need. You said 6 squares. May i ask the weight please. Hope you can help me. Thank you very much- Katrina

  12. Hi manang , what can u recommend na madaling iluto and masarap for a family gathering ? thanx :)

  13. HI Anonymous,
    Sana mas specific...ulam ba o dessert? Anyway, usually for American gathering, beef pares plus pandelimon de patatas plus mashed potatoes plus chocolate cake (for my hubby) and something like boston cream pie (for the non-choco lovers)or custard cake (make-ahead). Kung Pinoy, matrabaho ang mga usual handa (lam mo na, chop chop ng rekado), pero kung gusto mo madaling handa, roast chicken (or adobo, pwede make ahead, initin lang), kanin, make-ahead na leche flan or custard cake, broiled fish with tomato salsa.
    Hope I adequately answered your question!

  14. Hi Manang,
    Im so excited to try this recipe, it looks yummy but can i use muffin pan rather than souffle dish? thanks..

  15. Hi Anonymous, I would think using muffin pan will make it hard for you to remove the chocolate cakes from them. I strongly recommend individual ramekins with the same shape as I used here. The glass Pyrex ramekins are quite cheap.

  16. Salamat, Manang. Galing mo talaga!

  17. good morning Manang, do you have recipe for caramel lava cake? Can you post it po, thank you.

    1. Sorry, michelle, I don't. I noticed, though, that there are tons available on the internet. Hope you find one that works for you! :)


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