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Perfect Chili’s Molten Lava Cake Copycat Recipe with Peaches

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A rich and gooey molten chocolate cake with a fresh twist of juicy peaches, inspired by Chili’s famous dessert. Easy to make with simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 6 oz unsweetened dark chocolate (about 170 g)
  • 1/2 cup unsalted butter (115 g), cut into cubes and softened
  • 3/4 cup granulated sugar (150 g)
  • 3 large eggs, at room temperature
  • 1/4 cup all-purpose flour (30 g), sifted (use almond flour for gluten-free)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 medium fresh ripe peaches, peeled and sliced thinly (canned peaches in juice can be used)
  • 2 tbsp brown sugar
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon (optional)
  • Powdered sugar for dusting (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Butter your ramekins generously and lightly dust them with cocoa powder to prevent sticking.
  2. Melt the chocolate and butter together in a double boiler over simmering water, stirring frequently until smooth (about 5 minutes). Remove from heat and let cool slightly.
  3. In a separate bowl, whisk the eggs, sugar, and vanilla extract together until pale and slightly thickened (3-4 minutes by hand or 2 minutes with a mixer).
  4. Fold the melted chocolate mixture gently into the egg mixture, being careful not to deflate the eggs.
  5. Sift the flour and salt over the batter, then fold in with a spatula until just combined.
  6. Divide the batter evenly among the prepared ramekins, filling about 3/4 full.
  7. Prepare the peach topping by tossing sliced peaches with brown sugar, lemon juice, and cinnamon in a small bowl. Spoon a few slices on top of each batter portion.
  8. Bake in the preheated oven for 12 to 14 minutes. The edges should look set but the center will jiggle slightly when shaken.
  9. Remove from oven and let rest for 1 to 2 minutes. Run a small knife around the edges to loosen, then invert carefully onto dessert plates.
  10. Serve immediately with a dusting of powdered sugar and a scoop of vanilla ice cream or whipped cream if desired.

Notes

Use room-temperature eggs for better mixing. Do not overmix after adding flour to keep the cake light. Watch baking time closely to maintain a gooey center. Butter and cocoa powder ramekins well to prevent sticking. If peaches are not in season, canned or frozen peaches can be used. For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips. Batter can be refrigerated up to 24 hours but add extra baking time.

Nutrition

Keywords: molten lava cake, chocolate cake, peaches, copycat recipe, Chili's dessert, easy dessert, quick dessert, chocolate peach cake

Find it online: https://grubella.com/perfect-chilis-molten-lava-cake-copycat-recipe-with-peaches-easy-and-delicious/