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Chocolate Lava Cake Recipe

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4.1 from 3 reviews

This decadent Chocolate Lava Cake recipe delivers a rich, molten center encased in a tender chocolate cake exterior. Ready in just 22 minutes, these individual desserts are perfect for impressing guests or indulging in a quick, luxurious treat. The smooth bittersweet chocolate melts beautifully with butter, combined with a simple batter of eggs, sugar, and flour for an irresistible, gooey finish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Chocolate Mixture

  • ½ cup unsalted butter (113g)
  • 6 ounces bittersweet chocolate, chopped (168g)

Batter

  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar (50g)
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare Ramekins: Preheat the oven to 450°F (232°C). Butter and lightly flour six 4- to 5-ounce ramekins to prevent sticking, then place them on a baking sheet for easy transfer to the oven.
  2. Melt Chocolate and Butter: In a double boiler over low heat, melt the butter and chopped bittersweet chocolate together, stirring continuously until smooth. Alternatively, microwave the mixture in a microwave-safe bowl on high, stirring every 30 seconds until fully melted and smooth. Whisk thoroughly to combine.
  3. Mix Eggs and Sugar: In a large mixing bowl, beat together the eggs, egg yolks, sugar, and salt on medium speed until the mixture becomes thick and pale yellow, which creates a light texture for the cake.
  4. Combine Batter: Gently fold the melted chocolate mixture and all-purpose flour into the egg mixture. Mix just until combined, ensuring the batter remains light and airy. Divide the batter evenly among the prepared ramekins.
  5. Bake Cakes: Place the baking sheet with ramekins into the oven and bake for 6 to 8 minutes. The cakes should have firm, set edges with a soft, jiggly center, signaling the molten lava inside.
  6. Cool and Unmold: Let the cakes cool inside the ramekins for 1 minute. Then carefully cover each ramekin with a small dessert plate and invert it, gently releasing the cake onto the plate. Allow the cakes to stand for about 10 seconds before removing the ramekins.
  7. Serve: Lightly sift powdered sugar over each cake for an elegant touch. Garnish with fresh berries if desired. Serve immediately to enjoy the warm, gooey center at its best.

Notes

  • Use high-quality bittersweet chocolate for the best flavor and texture.
  • Ramekins should be well greased and floured to ensure easy unmolding.
  • Do not overbake; the center should remain molten and jiggly.
  • Serve immediately after baking for optimal molten lava effect.
  • Optional garnishes include fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream.

Find it online: https://cheftinaskitchen.com/chocolate-lava-cake-recipe/