Cakes · Desserts

Mini Rhubarb Jam Filled Vanilla Molten Custard Cakes (microwave and oven options)

Molten lava cakes are the current topic of today’s post. 

Biochemistry was the exam I had today and after coming home, there was nothing I wanted more than a gooey treat, preferably one that didn’t blow my calorie budget for the week.

I found my answer. 

The amount of tries to get this right was annoying. 

Turns out not greasing the ramekins and dusting with icing sugar leaves molten cakes that burst when you try to remove them from the pan. When using a muffin pan to make these I highly suggest using cupcake liners or making them in ramekins instead.

Another was trying not to make them into solid custard cakes because I wanted gooey goodness. 

And I managed to find the best of both worlds. While hot these are gooey and delicious, but once they cool down they turn into jam filled custard cakes which are delicious eaten cold or warmed up again in the microwave.

You start with the egg yolk and eggs and whisk them up until they hold a ribbon and then whisk in the sweetener and milk, along with the butter spread and vanilla extract and then fold in the flour and bake and gooey goodness is nearly yours.

Cool slightly then…

dig in and enjoy!

Please try to let them cool down a little before eating as the jam can be quite hot in the centre.

Microwave instructions are also included in the recipe and I’d suggest spreading them around the edge of a plate to ensure even cooking.

As an alternative filling, I used the basic recipe but made a buttered pandan mung bean filling which was also nice.

Rhubarb Jam Filled Molten Vanilla Custard Cakes

Adapted from: de Leche Lava Cakes

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Yield: 5 molten custard cakes


  • 1
  • 2
    Egg yolks
  • 20g
    Caster sugar
  • 1/2 cup
    Sucralose sweetener/ other low calorie sweetener
  • 50g / 3 tbsp
    Light butter spread
  • 250ml / 1 cup
    Fat free milk
  • 1 tsp
    Vanilla extract
  • 15g/ 2 tbsp
    Custard powder/ cornstarch
  • 25g / roughly 3 tbsp
    Plain flour
  • 1/8 tsp
  • 50g
    Rhubarb jam (I used rhubarb and vanilla)


  1. Preheat the oven to 200°C/ 180°C fan assisted and lightly grease a 12 tin muffin tray with a spray or liberally with butter and then cover with powdered sugar or normal sugar to prevent it from sticking.
  2. In the bowl of a stand mixer or using an electric whisk the egg and egg yolks together until they hold a ribbon and have doubled in size which takes roughly 2 ½ minutes.
  3. Whisk together the custard powder and some of the milk together to form a slurry. Once smooth, whisk in the rest of the milk.
  4. Melt down the butter spread and whisk into the milk and then whisk in the vanilla extract and sweetener.
  5. Once mixed, whisk into the egg mixture until well mixed and then sift and mix in the flour and salt until there are no lumps.
  6. Spoon ¼ cup of the mixture into the muffin tin or ramekins and add the jam into the centres and bake for 8-10 minutes until the edges are set but the centres are still jiggling.
  7. Remove from the oven and transfer to a cooling rack before running a knife around the edges and inverting onto a plate and serving. Best served hot, but you can reheat them in the microwave to serve again although they will not be as molten.

Microwave method:

Repeat the steps above only place half of the batter into the 5 ramekins and then microwave on high for 30-45 seconds. Place the jam in the centre and then cover with the rest of the batter and microwave on medium high for 1-2 minutes until the top is set. Then either invert and serve or keep inside the ramekins and serve.

Nutritional Information

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 134
% Daily Value *
Total Fat 7 g 11 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 125 mg 42 %
Sodium 151 mg 6 %
Potassium 109 mg 3 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 0 g 1 %
Sugars 7 g
Protein 5 g 9 %
Vitamin A 11 %
Vitamin C 0 %
Calcium 8 %
Iron 2 %



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