Description
Indulge in these decadent Chocolate Lava Cakes featuring a rich, gooey molten center. Made with semi-sweet chocolate, butter, eggs, and a touch of vanilla, these individual cakes bake quickly to perfection for an impressive dessert that’s sure to delight chocolate lovers.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
For Preparation
- Cooking spray or extra butter for greasing ramekins
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat and prepare ramekins: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with cooking spray or butter and place them on a baking sheet to catch any drips during baking.
- Melt butter and chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals. Stir well after each interval until the mixture is smooth and fully combined.
- Add powdered sugar: Stir the powdered sugar into the melted chocolate and butter mixture until it is well incorporated and smooth.
- Incorporate eggs: Add the whole eggs and egg yolks into the chocolate mixture, mixing thoroughly to create a uniform batter.
- Add vanilla and salt: Stir in the vanilla extract and a pinch of salt to enhance the flavor profile of the cakes.
- Fold in flour: Gently fold the all-purpose flour into the batter until just combined. Take care not to overmix to ensure a tender texture.
- Fill ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
- Bake: Place the baking sheet with ramekins in the preheated oven and bake for 12 to 14 minutes, or until the edges of the cakes are set and firm but the centers remain soft and gooey.
- Cool briefly and loosen: Remove the ramekins from the oven and allow the cakes to rest for 1 minute. Run a knife carefully around the edges to loosen the cakes from the sides of the ramekins.
- Invert and serve: Invert each ramekin onto a dessert plate to release the lava cake. Serve immediately, optionally with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm molten center.
Notes
- Use good quality semi-sweet chocolate chips for the best flavor and texture.
- Do not overbake; the center should remain molten for the signature lava effect.
- Ramekins should be well greased to ensure easy removal of the cakes.
- Serve immediately after baking for the optimal gooey texture.
- You can prepare the batter ahead and refrigerate it, but bake just before serving.
