Description
This Easy Chocolate Lava Cake recipe delivers a rich, decadent dessert featuring a molten chocolate center. Perfectly portioned for four, these individual cakes combine smooth melted semisweet chocolate, buttery batter, and a soft, gooey center. Garnish with powdered sugar, fresh berries, or a scoop of vanilla ice cream for an indulgent finish.
Ingredients
Scale
Main Ingredients
- 4 oz semisweet chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- ¼ tsp salt
For Garnish
- Powdered sugar
- Fresh berries
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) ensuring it reaches temperature before baking.
- Prepare Ramekins: Grease four 6-ounce ramekins with butter and lightly dust them with flour to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chopped semisweet chocolate and butter together by heating in 30-second intervals. Stir after each interval until the mixture is smooth and fully combined.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the 2 large eggs, 2 large egg yolks, and granulated sugar until the mixture is thick, pale, and creamy, which helps incorporate air for a light texture.
- Combine Chocolate and Egg Mixtures: Gradually pour the warm melted chocolate mixture into the egg mixture while stirring constantly to ensure a smooth batter without cooking the eggs.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour, vanilla extract, and salt until just combined to avoid overmixing which can toughen the cake.
- 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 in the preheated oven for 12-14 minutes. Bake until the edges are set but the centers remain soft and molten.
- Cool Slightly: Remove from oven and allow the cakes to cool for 1-2 minutes to set slightly for easier removal.
- Invert Cakes: Run a knife around the edges of each ramekin to loosen the cakes, then carefully invert each onto a serving plate to release the lava cakes.
- Garnish and Serve: Dust the cakes with powdered sugar and optionally garnish with fresh berries or serve with a scoop of vanilla ice cream for extra indulgence.
- Enjoy: Serve immediately to experience the warm, gooey center at its best.
Notes
- Ensure not to overbake; the center should remain molten for the classic lava effect.
- If you don’t have ramekins, use any small oven-safe dishes with similar capacity.
- You can melt chocolate on the stovetop using a double boiler if preferred.
- To prevent sticking, make sure to grease and flour ramekins thoroughly.
- For a richer flavor, use high-quality dark chocolate with at least 60% cocoa content.
- Letting the cakes cool slightly helps with clean removal from ramekins without breaking.
