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Chocolate Lava Cake Recipe

Chocolate Lava Cake Recipe
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★★★★★

4.9 from 9 reviews

This decadent Chocolate Lava Cake recipe delivers a rich, molten chocolate center beneath a tender cake exterior. Perfectly portioned in individual ramekins, these luxurious single-serve desserts are quick to prepare and ideal for special occasions or an indulgent treat. Serve warm with vanilla ice cream, fresh berries, and a dusting of powdered sugar for a truly delightful experience.

Ingredients

Scale

Chocolate Lava Cake

  • ½ cup (115 g) unsalted butter
  • 6 oz (170 g) semi-sweet or dark chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt

For Serving (Optional)

  • Vanilla ice cream or whipped cream
  • Fresh berries
  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease 4 ramekins (6-ounce size) generously with butter and dust lightly with cocoa powder to prevent sticking. Arrange the ramekins on a baking tray and set aside.
  2. Melt the Chocolate and Butter: In a heatproof bowl set over simmering water, or alternately in the microwave in 20-second bursts stirring between each, melt the butter and chopped chocolate together. Stir gently until the mixture is smooth, glossy, and fully combined. Remove from heat and allow it to cool slightly.
  3. Prepare the Batter: In a separate mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is thick, pale, and lightened in texture. Gradually pour the melted chocolate and butter mixture into the eggs while whisking continuously to ensure smooth integration. Then, gently fold in the flour and a pinch of salt until just incorporated, being careful not to overmix to maintain a tender texture.
  4. Fill the Ramekins: Divide the prepared batter evenly among the greased ramekins. For a slightly firmer outer edge with an oozy molten center, you may refrigerate the filled ramekins for up to 30 minutes before baking.
  5. Bake: Place the ramekins on the baking tray in the oven and bake for 12 to 14 minutes. The edges should be set and firm while the centers remain soft and slightly jiggly. The cake tops should look puffed and set but not dry or cracked.
  6. Serve Immediately: Remove the cakes from the oven and allow them to rest for about 1 minute. Carefully run a knife around the edges to loosen, then invert each cake onto a dessert plate. Dust with powdered sugar and serve with a scoop of vanilla ice cream or whipped cream alongside fresh berries for an elegant presentation.

Notes

  • Use high-quality chocolate for the richest flavor and best texture.
  • Do not overbake; the center should remain molten for the classic lava effect.
  • Chilling the batter before baking enhances the contrast between the firm edge and gooey center.
  • Ensure ramekins are well greased and dusted to prevent sticking upon inversion.
  • For gluten-free option, substitute all-purpose flour with a gluten-free flour blend of equal measure.

Nutrition

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Chocolate Dessert, Easy Baking, Decadent Desserts

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