Limoncello Chocolate Lava Cake

Name: Limoncello Chocolate Lava Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Cuisine: American
Ingredients: Unsweetened baking cocoa; 1 cup dark chocolate chips; 1/2 cup plus 2 tablespoons butter; 2- 3 oz Limoncello liqueur; 3 whole eggs; 3 egg yolks; zest of one lemon; 1 1/2 cups powdered sugar; 1/2 cup all-purpose flour

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Limoncello chocolate lava cake is a rich and fudgy dessert, perfectly baked into individual portion sizes!

You’ll love these Limoncello infused chocolate lava cakes!

The only solution I see in this situation is to make extra lava cakes. That shouldn’t be any trouble with this recipe; especially with its tender outer edge, and its rich, fudgy center. The Limoncello liqueur adds a uniquely lemon twist to this decadent chocolate dessert! It only takes one forkful for you to fall in love with this chocolate lava cake! There will be no judgment if you decide to keep all six yourself; that’s a promise!

Chocolate Limoncello Recipe

Finding dessert recipes using limoncello can be difficult but it’s always rewarding when you find a winner. These individual chocolate lava cakes are winners if I do say so myself. Making this limoncello dessert recipe is incredibly easy and the results are well worth the short wait as they rest and bake. With gooey molten centers and rich decadent flavors in every bite, these are desserts worthy of any special occasion.

Ingredients

Unsweetened baking cocoa
Dark chocolate chips
Butter
Limoncello liqueur
Eggs
Egg yolks
Lemon zest
Powdered sugar
All-purpose flour

For the exact amounts needed, please see the recipe card below.

How to Make Limoncello Chocolate Lava Cake

Preheat your oven to 450 degrees F.
Spray the inside of 6 ramekins with nonstick cooking spray and coat the bottoms with a light dusting of cocoa powder to prevent sticking. Set them aside.
In a medium saucepan, melt your chocolate and butter together over low heat, stirring frequently until melted and smooth.
When the chocolate has melted, remove it from the heat and stir in the liqueur.
Allow the chocolate to cool slightly.
In another bowl, whisk together the eggs and egg yolks.
Stir in the lemon zest.
Whisk in the powdered sugar until combined.
Slowly add in the chocolate.
Finally, add in the flour, mixing well until blended.
Divide the mixture between the prepared ramekins.
Place the ramekins on a rimmed baking sheet and bake in the oven for 12-14 minutes or until the edges are set and the tops look slightly cracked.
Remove the cakes from the oven and allow them to stand for 2-3 minutes.
Loosen the edges around the cakes with a knife and carefully invert each cake onto a serving plate.
Sprinkle them with powdered sugar before serving if desired.
Serve immediately.

Recipe Tips

Be sure to coat your ramekins with non-stick spray and cocoa powder thoroughly. The whole lava effect will be ruined if your cake doesn’t want to come out when served.
Be careful when adding the liquor. The full lemon flavor may not hit you if you taste your batter and your inclination will be to add more liqueur. Don’t do it! A little goes a long way. Your goal isn’t a boozy chocolate dessert, rather a chocolate dessert with lemon undertones.
To remove the cake from the dish, carefully run a paring knife around the edge of the cake, then invert the cake onto a plate. It should fall right out.
This cake is truly best when served warm.

FAQs

How to make lemon chocolate lava cakes without alcohol

If you do not wish to use the liqueur, then lemon extract will work as well. Just add in about 1/2 teaspoon and it should be more than plenty to give you a nice lemon taste in every bite.

What is the difference between chocolate lava cake and soufflé?

A souffle is a fancy cake made with beaten egg whites to create a light and fluffy texture. It is also fully cooked throughout whereas a lava cake is a cooked cake with a wet and gooey center. The “lava” can be made of anything but is most often made using chocolate.

What can I use instead of ramekins for lava cake?

If you don’t have 6 ramekins on hand then you can make this recipe using 6 well-greased muffin cups in your muffin pan. The sizes are incredibly similar and you may actually end up with closer to 8 lava cakes depending on the size of your muffin cups.

This is such a simple molten chocolate lava cake recipe! It’s soft and tender on the outside but fudgy in the mint and has just a hint of lemon!

Looking for more cake? Here are some great chocolate cake recipes to satisfy all your needs:

3-Ingredient Chocolate Cake With Sprinkles
Guinness Chocolate Cake
Mint Chocolate Cake
Cabernet Dark Chocolate Cake
Irish Coffee Chocolate Cake
Pumpkin Chocolate Cake Recipe

Yield: 6