Chocolate Molten Lava Cakes with Ganache Center Recipe
Indulge in rich and decadent Chocolate Molten Lava Cakes with a luscious ganache center. These individual-sized cakes feature a perfectly baked exterior with a warm, gooey chocolate core, complemented by a smooth ganache filling. Served with a dusting of powdered sugar, vanilla ice cream, and fresh berries, this dessert is perfect for special occasions or a luxurious treat.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ganache
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream (or whole milk)
Molten Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon espresso powder (optional)
- Pinch kosher salt
- Powdered sugar, for dusting
- Vanilla ice cream, for serving
- Fresh berries, for serving
Instructions
- Make the Chocolate Ganache: Finely chop 4 ounces of dark chocolate and place it in a microwave-safe bowl along with 1/4 cup heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth. Refrigerate the ganache for at least one hour until firm enough to shape into balls.
- Prepare the Ramekins: Preheat your oven to 400°F (200°C). Butter six 6-ounce ramekins, then lightly dust with flour, tapping out the excess to prevent sticking.
- Melt Chocolate and Butter: Finely chop 8 ounces of dark chocolate and add it to a microwave-safe bowl with 1/2 cup unsalted butter. Microwave in 30-second intervals, stirring until completely melted. Allow to cool slightly to avoid cooking the eggs.
- Mix Eggs and Sugar: In a separate bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until well combined.
- Combine Mixtures: Slowly whisk the egg and sugar mixture into the slightly cooled chocolate and butter mixture, blending smoothly.
- Add Dry Ingredients: Incorporate 1/4 cup all-purpose flour, 1/2 teaspoon espresso powder (if using), and a pinch of kosher salt. Stir gently until just combined to avoid overmixing.
- Assemble the Cakes: Fill each prepared ramekin about one-third full with batter. Place a tablespoon-sized ball of the chilled ganache in the center, then cover with more batter until ramekins are about two-thirds full.
- Bake: Place ramekins in the preheated oven and bake for 20 minutes or until the edges are set but the center is still slightly soft to ensure a molten middle.
- Cool and Serve: Remove from oven and let cakes cool for 2 minutes. To serve, place a small plate on top of each ramekin, flip gently, and tap the base to loosen the cake. Alternatively, enjoy directly from the ramekins with a spoon.
- Garnish and Enjoy: Dust the cakes lightly with powdered sugar and serve alongside vanilla ice cream and fresh berries for a stunning presentation and delightful contrast of flavors.
Notes
- If you prefer not to make ganache, substitute with Lindt chocolate truffles chilled for at least an hour.
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overbake; the center should remain molten for the signature lava effect.
- Prepare ramekins well by greasing and dusting with flour for easy cake release.
- Espresso powder is optional but enhances the chocolate flavor.
