Chocolate Lava Cake

Why You’ll Love This Recipe

• Quick and Easy: With simple ingredients and straightforward steps, you can have this dessert ready in less than 30 minutes.
• Impressive Presentation: The molten center creates a delightful surprise, making it a show-stopping dessert for guests.
• Versatile: Easily customizable with different toppings or flavor variations to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder
• Unsalted butter
• Dark chocolate chips or morsels
• Large eggs
• Granulated sugar
• Pure vanilla extract
• All-purpose flour
• Salt

Directions

1. Prepare the Ramekins: Preheat your oven to 425°F (218°C). Generously butter six 4-ounce ramekins and dust the insides with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.

2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the butter and dark chocolate chips. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Let the mixture cool slightly.

3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until well combined and slightly thickened.

4. Combine Mixtures: Pour the melted chocolate mixture into the egg mixture, stirring continuously until smooth and well incorporated.

5. Add Dry Ingredients: Sift the all-purpose flour, unsweetened cocoa powder, and salt over the chocolate mixture. Gently fold in the dry ingredients until just combined, being careful not to overmix.

6. Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full.

7. Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft and slightly jiggly. Be cautious not to overbake, as the molten center is key to this dessert.

8. Serve: Remove from the oven and let the cakes rest for 1 minute. Carefully run a knife around the edges to loosen, then invert each ramekin onto a dessert plate. Serve immediately, optionally garnished with a dusting of powdered sugar, fresh berries, or a scoop of vanilla ice cream.

Servings and Timing

• Servings: This recipe yields 6 individual lava cakes.
• Prep Time: Approximately 15 minutes.
• Cook Time: 12-14 minutes.
• Total Time: Around 27-30 minutes.

Variations

• Flavor Infusions: Add a teaspoon of instant espresso powder to the batter for a mocha twist, or incorporate a splash of your favorite liqueur, such as Grand Marnier or Baileys, for an adult version.
• Different Chocolates: Substitute dark chocolate with milk or white chocolate for a sweeter profile.
• Filled Centers: Place a piece of caramel candy or a spoonful of peanut butter in the center of the batter before baking for a delightful surprise.

Storage/Reheating

While chocolate lava cakes are best enjoyed fresh, you can prepare the batter ahead of time:

• Refrigeration: Fill the ramekins with batter, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for about 30 minutes before baking as directed.
• Freezing: For longer storage, cover the filled ramekins tightly with plastic wrap and aluminum foil, then freeze for up to 1 week. Thaw in the refrigerator overnight before baking.
• Reheating: If you have leftover baked cakes, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 20 seconds, keeping in mind that the molten center may solidify upon reheating.

FAQs

What type of chocolate is best for lava cakes?

High-quality dark chocolate with at least 60% cocoa content is recommended for a rich and intense flavor. Brands like Ghirardelli or Guittard are excellent choices.

Can I make the batter ahead of time?

Yes, you can prepare the batter and pour it into the ramekins, then cover and refrigerate for up to 24 hours before baking. Allow the ramekins to come to room temperature before baking.

What can I use if I don't have ramekins?

If ramekins are unavailable, you can use a standard muffin tin. Be sure to grease and dust each cup with cocoa powder, and reduce the baking time by a couple of minutes, as the smaller size will bake faster.

How do I know when the lava cakes are done?

The edges should be firm and set, while the centers remain soft and slightly jiggly. This typically takes about 12-14 minutes, but ovens may vary, so keep a close eye on them.

Can I reheat leftover lava cakes?

While best enjoyed fresh, you can reheat leftover cakes in the microwave for about 20 seconds. Note that the molten center may not be as fluid after reheating.

Is it safe to eat the gooey center?

Yes, as long as the cakes are baked at the proper temperature and time, the eggs in the batter reach a safe temperature .

Print

Chocolate Lava Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ava
• Total Time: 30 minutes
• Yield: 6 Servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Indulge in the ultimate chocolate lover’s delight with this rich and fudgy Chocolate Lava Cake. Featuring a delicate exterior with a luscious molten center, this easy-to-make dessert is perfect for special occasions or a cozy night in. With simple ingredients and a quick bake time, you can enjoy this restaurant-quality treat in less than 30 minutes!

---

Ingredients

• Unsweetened cocoa powder (for dusting ramekins)
• Unsalted butter – ½ cup (1 stick)
• Dark chocolate chips – 6 ounces
• Large eggs – 2
• Egg yolks – 2
• Granulated sugar – ¼ cup
• Pure vanilla extract – 1 teaspoon
• All-purpose flour – ¼ cup
• Salt – ⅛ teaspoon

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Ramekins:

   • Preheat oven to 425°F (218°C).
   • Generously butter six 4-ounce ramekins and dust them with cocoa powder, shaking out the excess.
   • Place the ramekins on a baking sheet.

2. Melt Chocolate and Butter:

   • In a microwave-safe bowl, melt butter and dark chocolate chips in 30-second intervals, stirring in between, until smooth.
   • Let cool slightly.

3. Mix Wet Ingredients:

   • In another bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract until slightly thickened.

4. Combine Mixtures:

   • Gradually stir the melted chocolate mixture into the egg mixture until smooth.

5. Add Dry Ingredients:

   • Sift in the flour, cocoa powder, and salt.
   • Gently fold until just combined (do not overmix).

6. Fill Ramekins:

   • Evenly divide the batter into the ramekins, filling ¾ full.

7. Bake:

   • Bake for 12-14 minutes, until the edges are firm but the center remains soft and slightly jiggly.
   • Avoid overbaking to maintain the molten center.

8. Serve:

   • Let rest for 1 minute before carefully inverting onto dessert plates.
   • Serve immediately with powdered sugar, fresh berries, or vanilla ice cream.

Notes

• Flavor Enhancements: Add a teaspoon of espresso powder or a splash of Grand Marnier for extra depth.
• Alternate Chocolate Options: Substitute dark chocolate with milk or white chocolate for a sweeter taste.
• Filled Centers: Add a caramel candy or a spoonful of peanut butter in the center before baking for a surprise filling.
• Storage: Store unbaked batter in ramekins in the fridge for up to 24 hours or freeze for 1 week.
• Reheating: Microwave leftover cakes for 20 seconds, though the molten center may solidify.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French