Chocolate Molten Cake with White Chocolate Skull Recipe

This Chocolate Molten Cake with White Chocolate Skull recipe is a rich and dramatic recipe, which is made with dark chocolate and a white chocolate skull. It’s a restaurant-quality dish, ready in about 45 minutes.

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Chocolate Molten Cake Ingredients

For the Cake:

• Nonstick cooking spray & granulated sugar, for the ramekins
• 6 ounces dark chocolate
• 6 tablespoons unsalted butter, cut into cubes
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs plus 2 large egg yolks
• 1/4 cup all-purpose flour

For the Strawberry Sauce:

• 2 cups fresh or frozen strawberries
• 1 cup pomegranate juice
• 1/2 cup granulated sugar
• Juice of 1/2 lemon

For the White Chocolate Skull:

• 24 ounces white chocolate chips
• 2 tablespoons coconut oil
• Special Equipment: Skull-shaped chocolate molds

How To Make Chocolate Molten Cake with White Chocolate Skull

1. Prep and Make Cakes: Preheat the oven to 425°F. Spray six 4-ounce ramekins with cooking spray, then coat the inside with granulated sugar and tap out any excess.
2. Melt Chocolate: In a double boiler (or a heatproof bowl over simmering water), melt the dark chocolate and butter, stirring until smooth.
3. Mix Batter: In a separate large bowl, whisk the sugar, vanilla, salt, whole eggs, and egg yolks until the mixture is pale and thickened (about 2-3 minutes).
4. Combine and Finish Batter: Whisk in the flour until smooth. Gently stir in the melted chocolate mixture until just combined. Divide the batter evenly among the prepared ramekins.
5. Bake the Lava Cakes: Place the ramekins on a baking sheet. Bake for 12 to 15 minutes, until the edges are set but the centers are still soft and slightly jiggly.
6. Make the Strawberry Sauce: While the cakes bake, add the strawberries, pomegranate juice, and sugar to a saucepan over medium heat. Bring to a boil.
7. Blend Sauce: Pour the hot mixture into a blender and add the lemon juice. Puree until completely smooth. Return the sauce to the saucepan to keep warm.
8. Create the White Chocolate Skulls: In a clean double boiler, melt the white chocolate chips and coconut oil together until smooth. Let the mixture stand for 5 minutes to thicken slightly.
9. Mold the Skulls: Pour the melted white chocolate into your skull chocolate molds. Turn and swirl the molds to coat the inside completely. Invert the molds over a wire rack (set over a baking sheet) to drain any excess chocolate, leaving a hollow shell.
10. Chill Skulls: Refrigerate the molds for at least 15 minutes, or until the chocolate has completely hardened.
11. Assemble and Serve: Let the baked lava cakes stand for 1 minute, then carefully invert them onto individual serving plates.
12. The Grand Finale: Gently unmold a white chocolate skull and place it on top of each warm lava cake, covering it. To serve, heat the strawberry sauce until it’s gently boiling. Pour the hot sauce over the white chocolate skulls at the table, causing them to melt dramatically over the molten cakes.

Recipe Tips

• How do I get the perfect “lava” center? The secret is to underbake the cake. The 12-15 minute timer is a guide. You must take them out when the edges are firm but the very center (about the size of a quarter) still looks soft and jiggles when you gently nudge the pan.
• Why did my cakes stick to the ramekins? You likely didn’t grease and sugar the ramekins well enough. The sugar coating is essential; it creates a nonstick “crust” that helps the cake release cleanly.
• How do I make the white chocolate skull shell? The key is to drain the excess. After you coat the inside of the mold, you must turn it upside down over a rack to let all the extra chocolate drip out. This is what makes it a thin, hollow shell that will melt, rather than a solid, heavy lump.
• Can I make these ahead of time? Yes. You can make the cake batter (Step 4) and pour it into the ramekins, then cover and refrigerate for up to 4 hours. Bake straight from the fridge (add 1-2 minutes to the bake time). The skulls and sauce can be made a day in advance.

What To Serve With Chocolate Molten Cake

This dessert is a complete, dramatic show-stopper! It is best served on its own, as the strawberry sauce and cake are the main components. A few optional additions:

• A single fresh raspberry or mint leaf for color
• A scoop of vanilla ice cream (if you want it even more decadent)

How To Store Chocolate Molten Cake

• Baked: These cakes are designed to be eaten immediately. They do not store well after baking, as the molten center will cook and harden upon reheating.
• Unbaked Batter: The unbaked batter can be stored in the prepared ramekins, covered, in the fridge for up to 4 hours (see “Recipe Tips”).
• Leftover Skulls/Sauce: Store extra skulls and sauce in separate airtight containers in the refrigerator.

Chocolate Molten Cake Nutrition Facts

(Per 1 lava cake, including sauce and skull)

• Calories: ~850 kcal
• Total Fat: 55g
• Saturated Fat: 33g
• Cholesterol: 180mg
• Sodium: 210mg
• Total Carbohydrate: 88g
• Dietary Fiber: 7g
• Sugars: 70g
• Protein: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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