Chocolate Lava Cake Recipe
Introduction
Chocolate lava cake is a decadent dessert featuring a rich, molten chocolate center that oozes with every spoonful. This simple yet impressive treat is perfect for special occasions or when you want to indulge in something truly delicious.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Cocoa powder (for dusting)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking.
- Step 2: In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt over a double boiler.
- Step 3: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick and pale.
- Step 4: Gradually stir the melted chocolate mixture into the egg mixture. Add the flour, vanilla extract, and a pinch of salt, mixing until just combined.
- Step 5: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- Step 6: Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be firm while the center remains soft.
- Step 7: Remove from the oven and let the cakes cool for about 1 minute. Run a knife around the edges to loosen.
- Step 8: Invert each ramekin onto a dessert plate and gently lift the ramekin off. Serve immediately to enjoy the molten chocolate center.
Tips & Variations
- Use high-quality chocolate chips or chopped bittersweet chocolate for a deeper chocolate flavor.
- To add a fruity twist, serve with fresh raspberries or a raspberry coulis.
- For an extra rich taste, fold in a teaspoon of espresso powder with the melted chocolate.
- Make muffins in advance and freeze unbaked; bake directly from frozen adding a couple extra minutes to the baking time.
Storage
Chocolate lava cakes are best served fresh to enjoy the molten center. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 20 seconds, but note the center will no longer be lava-like after cooling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of chocolate chips?
Yes, you can use chopped chocolate bars. Choose semi-sweet or bittersweet chocolate for best results. Just ensure it melts smoothly with the butter.
How do I know when the lava cakes are done baking?
The edges should be set and firm while the center remains soft and slightly jiggly. Baking times can vary by oven, so start checking at 12 minutes to avoid overbaking.
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Chocolate Lava Cake Recipe
- Total Time: 29 minutes
- Yield: 4 servings 1x
Description
Indulge in this classic Chocolate Lava Cake recipe featuring a rich, molten chocolate center encased in a tender, fudgy cake. Perfect for elegant dinner parties or a cozy dessert night, this recipe combines semi-sweet chocolate and butter melted to silky perfection, folded into a lightly sweetened egg batter, and baked just until the edges set, creating an irresistible lava effect when served warm.
Ingredients
Chocolate Lava Cake Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Cocoa powder (for dusting)
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Alternatively, melt over a double boiler.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick and pale in color.
- Combine Chocolate and Egg Mixtures: Gradually add the melted chocolate and butter mixture to the egg mixture while stirring continuously. Then add the flour, vanilla extract, and a pinch of salt, mixing until just combined.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- Bake: Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The edges should be set and firm while the center remains soft and molten.
- Cool and Serve: Remove from oven and allow the cakes to cool for about 1 minute. Carefully run a knife around the edges to loosen each cake, then invert each ramekin onto a dessert plate. Gently lift off the ramekins and serve immediately to enjoy the molten chocolate center.
Notes
- For best results, serve the lava cakes immediately after baking to experience the gooey molten center.
- You can add a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special touch.
- If you don’t have ramekins, use any oven-safe small dish approximately 6 ounces in volume.
- Be careful not to overbake, or the molten center will become firm.
- To melt chocolate over a double boiler, place a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate lava cake, molten chocolate cake, chocolate dessert, easy chocolate cake, chocolate fondant
