Description
Indulge in decadent Chocolate Lava Cakes with oozing molten centers. Quick and easy, perfect for chocolate lovers!
Ingredients
Scale
- 6 oz (170g) high-quality semi-sweet or bittersweet chocolate, chopped (60-70% cocoa content works best)
- ½ cup (113g) unsalted butter, plus extra for greasing ramekins
- 1 cup (120g) confectioners’ sugar
- 2 whole large eggs
- 2 large egg yolks
- 6 tablespoons (47g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon (7g) cocoa powder, for dusting ramekins
Instructions
- Step 1: Prepare Your Baking Equipment Preheat your oven to 425°F (220°C). Thoroughly butter the insides of four 6-oz ramekins, making sure to cover every bit of the surface. Dust each with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside. This preparation ensures your Chocolate Lava Cakes will release perfectly after baking.
- Step 2: Melt the Chocolate and Butter In a medium microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring thoroughly between each, until completely melted and smooth (usually 1-2 minutes total). Alternatively, use a double boiler for more control. Allow the mixture to cool slightly while you prepare the other ingredients. The chocolate mixture should be warm but not hot enough to cook the eggs when added.
- Step 3: Create the Batter Whisk the confectioners’ sugar into the chocolate mixture until completely incorporated. Add the whole eggs and egg yolks one at a time, whisking thoroughly after each addition until the mixture becomes smooth and silky. Stir in the vanilla extract if using. Gently fold in the flour and salt, mixing just until no dry streaks remain—overmixing will develop gluten and make your cakes less tender.
- 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 release any 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 ramekin is gently shaken. Your molten chocolate cakes need this precise timing—even one minute too long can solidify the centers.
- Step 5: Serve Immediately Remove the cakes from the oven and let them rest for exactly one minute—this allows the edges to set while keeping the center molten. Run a small knife around the edges of each ramekin, then carefully invert each Chocolate Lava Cake onto a serving plate. Let the ramekin sit upside down for about 10 seconds before lifting it. Serve immediately, perhaps with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cake
- Calories: 400 calories per serving
- Sugar: 25 grams
- Sodium: 190 mg
- Fat: 28 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 180 mg