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Chocolate Lava Cake Recipe

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3.9 from 2 reviews

This decadent Chocolate Lava Cake recipe delivers a rich, molten-centered dessert that's perfect for chocolate lovers. With a smooth, buttery batter melted together with bittersweet chocolate, this individual-sized cake bakes quickly to achieve a firm exterior and a luscious, gooey center. Garnish with powdered sugar and fresh berries for an elegant finish.

Ingredients

Chocolate Batter

  • ½ cup unsalted butter (113g)
  • 6 ounces bittersweet chocolate, chopped (168g)
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar (50g)
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare Ramekins: Preheat your oven to 450°F (232°C). Butter and lightly flour six 4- to 5-ounce ramekins, then arrange them on a baking sheet to make transferring easier.
  2. Melt Chocolate and Butter: Using a double boiler, gently melt the butter and chopped bittersweet chocolate together over low heat. Stir continuously until smooth and fully combined. Alternatively, microwave the mixture in a microwave-safe bowl on high power, stirring every 30 seconds until melted and smooth.
  3. Mix Eggs and Sugar: In a large mixing bowl, beat the whole eggs, egg yolks, granulated sugar, and salt on medium speed until the mixture is thick and pale yellow, indicating aeration and volume increase.
  4. Combine Mixtures: Gently fold the melted chocolate mixture and sifted all-purpose flour into the egg mixture. Mix carefully until fully incorporated, ensuring a smooth batter without deflating the eggs.
  5. Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins. Bake on the center rack for 6 to 8 minutes until the outer edges are set but the center remains soft and jiggly.
  6. Cool and Unmold: Let the cakes cool in the ramekins for 1 minute after baking. Then, place a small dessert plate on top of each ramekin and carefully invert to release the cake onto the plate.
  7. Garnish and Serve: Allow the cakes to stand for about 10 seconds on the plate, then remove the ramekins. Dust with powdered sugar and garnish with fresh berries if desired. Serve immediately to enjoy the molten center at its best.

Notes

  • For best results, use high-quality bittersweet chocolate with at least 60% cocoa content.
  • Do not overbake; the center should remain molten for the signature lava effect.
  • Ensure ramekins are properly buttered and floured to prevent sticking.
  • Serve immediately as the lava center will solidify upon cooling.
  • Optional: add a splash of espresso or coffee powder to enhance the chocolate flavor.

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