Description
Indulge in decadent Chocolate Lava Cakes with a gooey molten center! Quick, easy, and sure to please with rich chocolate and simple ingredients.
Ingredients
Scale
- 6 ounces (170g) high-quality semi-sweet chocolate, chopped
- ½ cup (113g) unsalted butter, cut into pieces
- ¼ cup (50g) granulated sugar
- 2 large whole eggs plus 2 egg yolks, at room temperature
- 2 tablespoons (16g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon (8g) unsweetened cocoa powder for dusting ramekins
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 425°F (220°C). Generously butter four 4-ounce (118ml) ramekins, then dust the insides thoroughly with cocoa powder, tapping out the excess. Place the prepared ramekins on a baking sheet for easier handling. Having everything ready before melting the chocolate ensures smooth execution of this quick-moving recipe.
- Step 2: Melt Chocolate and Butter Place the chopped chocolate and butter in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until completely melted and smooth. This typically takes 1-2 minutes total. Alternatively, use a double boiler, placing the bowl over a pot of simmering (not boiling) water, ensuring no water touches the bowl. The mixture should be glossy and completely smooth without any chocolate pieces remaining.
- Step 3: Complete the Batter Add sugar to the chocolate-butter mixture and whisk until well incorporated. The mixture should cool slightly during this process. Add the eggs and egg yolks one at a time, whisking well after each addition until fully incorporated. The batter will become noticeably lighter and slightly thicker. Add vanilla extract and salt, then sift the flour directly over the mixture. Gently fold the flour into the batter using a rubber spatula until just combined and no dry streaks remain.
- Step 4: Fill and Bake Divide the batter evenly among the prepared ramekins, filling each about ¾ full. Tap each ramekin gently on the counter to level the batter and remove any large air bubbles. Place the baking sheet with filled ramekins in the preheated oven and bake for 12-14 minutes, until the edges are firm but the centers still jiggle slightly when the ramekins are gently shaken. The tops should no longer look wet or shiny.
- Step 5: Serve Immediately Remove the cakes from the oven and allow them to rest for exactly 1 minute – this helps the cakes set just enough for unmolding while preserving the liquid center. Run a small knife around the edge of each cake to loosen it from the ramekin. Place a dessert plate upside down on top of each ramekin, then carefully invert in one quick motion. Wait about 10 seconds before slowly lifting the ramekin. Your Chocolate Lava Cake should release easily, ready to serve with your chosen accompaniments. For the most impressive molten effect, serve within 2 minutes of unmolding.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cake
- Calories: 390
- Sugar: 22g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 215mg