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Chocolate Lava Cake Recipe

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★★★★★

4.7 from 110 reviews

This classic Chocolate Lava Cake recipe features a rich, gooey molten center encased in a tender, fluffy cake exterior. Perfect for an elegant dessert, these individual ramekin cakes are baked to perfection to achieve a delicate crust and a decadent, flowing chocolate core, served warm with a dusting of powdered sugar and fresh berries.

Ingredients

Scale

Chocolate Lava Cake Batter

  • 6 tbsp (84g) unsalted butter, sliced
  • 6 oz semi-sweet chocolate, coarsely chopped
  • 2 large eggs
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (104g) sugar
  • 1 1/2 tbsp (12g) all purpose flour

For Serving

  • Powdered sugar, for dusting
  • Strawberries or raspberries, fresh, for serving

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 450°F (232°C). Grease and lightly flour six 6-ounce ramekins to prevent sticking and help the cakes release easily after baking.
  2. Melt Chocolate and Butter: In a double boiler or microwave, gently melt the butter and semi-sweet chocolate together. Whisk the mixture thoroughly until it’s smooth and fully combined, then set aside to cool slightly.
  3. Whisk Eggs and Sugar: In a large mixing bowl, use a whisk attachment to beat the eggs, egg yolks, vanilla extract, salt, and sugar on high speed. Continue whisking for about 5 minutes until the mixture triples in volume, becomes light in color, and falls from the whisk in a thick, smooth stream.
  4. Combine Mixtures: Carefully fold the egg mixture into the melted chocolate and butter mixture. Then sprinkle the flour over the top and gently fold everything together until just combined, ensuring the batter remains light and airy.
  5. Divide Batter Into Ramekins: Evenly distribute the batter among the prepared ramekins, filling each nearly to the top for an ideal lava center.
  6. Bake the Cakes: Place the ramekins on a baking sheet and bake for 7 to 10 minutes, until the cakes have puffed up with a thin crust on top and still jiggle slightly in the center when gently shaken. Oven times may vary, so watch carefully.
  7. Cool and Invert: Allow the cakes to cool for 1 minute outside the oven. Run a knife around the edges, then invert each cake onto a serving plate and lift off the ramekin carefully to reveal the molten center.
  8. Serve: Dust the tops with powdered sugar. Serve immediately, accompanied by fresh strawberries or raspberries for a fresh contrast to the rich chocolate.

Notes

  • Use good quality semi-sweet chocolate for the best flavor and texture.
  • Be careful not to overbake; the center should remain molten and slightly jiggly for the signature lava effect.
  • If you do not have a double boiler, melt chocolate and butter in short bursts in the microwave, stirring frequently to avoid burning.
  • Room temperature eggs whisk better and yield more volume.
  • Ramekins can be prepared ahead of time and kept covered in the fridge; bring them to room temperature before baking.
  • Serve immediately after baking to enjoy the molten center at its best.

Keywords: Chocolate lava cake, molten chocolate cake, easy chocolate dessert, individual chocolate cakes, rich chocolate cake, Valentine's Day dessert

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