Chocolate Lava Cake: A Decadent Dessert Experience
Posted on
Rich, indulgent, and irresistibly gooey, Chocolate Lava Cake is a show-stopping dessert that's easier to make than you might think. With its molten center and soft, cakey exterior, this dessert brings a touch of elegance to any occasion. Whether you're treating yourself or impressing guests, this warm, chocolatey delight is a surefire winner.
1/2 cup (115g) unsalted butter (plus extra for greasing)
4 oz (115g) semi-sweet chocolate chips or chopped chocolate
1 cup (120g) powdered sugar
2 large eggs
2 large egg yolks
1/4 cup (30g) all-purpose flour
1/2 teaspoon vanilla extract
Pinch of salt
Execution
1
Prepare the Ramekins : Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust them lightly with flour. This helps the cakes release easily after baking.
2
Melt the Chocolate and Butter : In a microwave-safe bowl, melt the butter and chocolate together in 30-second increments, stirring between each interval, until smooth and fully combined. Let it cool slightly.
3
Combine the Wet Ingredients : In a separate bowl, whisk together the eggs, egg yolks, vanilla extract, and powdered sugar until smooth.
4
Mix the Batter : Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly. Add the flour and a pinch of salt to the batter, gently folding it in until no streaks of flour remain.
5
Fill the Ramekins : Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
6
Bake : Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the centers are still soft. The tops should look set, but a gentle tap on the center should reveal some jiggle.
7
Serve : Allow the cakes to cool for 1 minute. Carefully run a knife around the edges to loosen them, then invert each cake onto a plate.
Additional tips
Make Ahead: You can prepare the batter and pour it into the ramekins in advance. Just refrigerate them and bake when you’re ready to serve (add an extra minute or two to the bake time).
Add a Flavor Twist: For a hint of richness, add a teaspoon of instant espresso powder to the chocolate mixture. Or, stir in a tablespoon of liqueur (like Grand Marnier or Kahlúa) for an extra layer of flavor.
Stuff It: For extra decadence, press a square of chocolate or a dollop of peanut butter into the center of each cake before baking for a surprise molten core.
Baking Time: Keep an eye on the cakes! Every oven varies slightly, so start checking around the 12-minute mark to avoid overbaking. You want the centers to remain soft and molten.
Rate this Recipe
Chocolate Lava Cake: A Decadent Dessert Experience
Posted on
Rich, indulgent, and irresistibly gooey, Chocolate Lava Cake is a show-stopping dessert that's easier to make than you might think. With its molten center and soft, cakey exterior, this dessert brings a touch of elegance to any occasion. Whether you're treating yourself or impressing guests, this warm, chocolatey delight is a surefire winner.
1/2 cup (115g) unsalted butter (plus extra for greasing)
4 oz (115g) semi-sweet chocolate chips or chopped chocolate
1 cup (120g) powdered sugar
2 large eggs
2 large egg yolks
1/4 cup (30g) all-purpose flour
1/2 teaspoon vanilla extract
Pinch of salt
Execution
1
Prepare the Ramekins : Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust them lightly with flour. This helps the cakes release easily after baking.
2
Melt the Chocolate and Butter : In a microwave-safe bowl, melt the butter and chocolate together in 30-second increments, stirring between each interval, until smooth and fully combined. Let it cool slightly.
3
Combine the Wet Ingredients : In a separate bowl, whisk together the eggs, egg yolks, vanilla extract, and powdered sugar until smooth.
4
Mix the Batter : Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly. Add the flour and a pinch of salt to the batter, gently folding it in until no streaks of flour remain.
5
Fill the Ramekins : Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
6
Bake : Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the centers are still soft. The tops should look set, but a gentle tap on the center should reveal some jiggle.
7
Serve : Allow the cakes to cool for 1 minute. Carefully run a knife around the edges to loosen them, then invert each cake onto a plate.
Additional tips
Make Ahead: You can prepare the batter and pour it into the ramekins in advance. Just refrigerate them and bake when you’re ready to serve (add an extra minute or two to the bake time).
Add a Flavor Twist: For a hint of richness, add a teaspoon of instant espresso powder to the chocolate mixture. Or, stir in a tablespoon of liqueur (like Grand Marnier or Kahlúa) for an extra layer of flavor.
Stuff It: For extra decadence, press a square of chocolate or a dollop of peanut butter into the center of each cake before baking for a surprise molten core.
Baking Time: Keep an eye on the cakes! Every oven varies slightly, so start checking around the 12-minute mark to avoid overbaking. You want the centers to remain soft and molten.
