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
Instructions
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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.
-
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.
-
Mix Wet Ingredients:
- In another bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract until slightly thickened.
-
Combine Mixtures:
- Gradually stir the melted chocolate mixture into the egg mixture until smooth.
-
Add Dry Ingredients:
- Sift in the flour, cocoa powder, and salt.
- Gently fold until just combined (do not overmix).
-
Fill Ramekins:
- Evenly divide the batter into the ramekins, filling ¾ full.
-
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.
-
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
