Molten Chocolate Lava Cake

Category
DifficultyIntermediate

Molten Chocolate Lava Cake is an elegant dessert with a rich chocolate cake exterior and a gooey, molten chocolate center. It’s best served warm with a dusting of powdered sugar, fresh berries, and a scoop of vanilla ice cream for a perfect indulgence.

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
For the Cakes
 4 oz (113 g) bittersweet or semi-sweet chocolate (chopped)
 ½ cup unsalted butter (1 stick, plus extra for greasing ramekins)
 1 cup powdered sugar
 2 large eggs
 2 large egg yolks
 ¼ cup all-purpose flour
 ¼ tsp salt
For Garnish
 Powdered sugar (for dusting)
 Fresh raspberries or strawberries
 Vanilla ice cream
 Fresh mint leaves (optional)
Prepare the Ramekins
1
  1. Grease the Ramekins:
    • Preheat your oven to 425°F (220°C). Generously butter 4 ramekins (6 oz each) and lightly dust them with cocoa powder or flour. Tap out the excess and set aside.
Melt Chocolate and Butter
2
  1. Combine and Melt:
    • In a heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler or in the microwave in 20-second intervals, stirring until smooth.
  2. Cool Slightly:
    • Allow the melted chocolate mixture to cool for 5 minutes.
Make the Batter
3
  1. Whisk Eggs and Sugar:
    • In a medium bowl, whisk the eggs, egg yolks, and powdered sugar until light and slightly frothy (about 1 minute).
  2. Combine with Chocolate:
    • Gradually whisk the cooled chocolate mixture into the egg mixture.
  3. Add Flour and Salt:
    • Sift in the flour and salt, folding gently with a spatula until just combined. Avoid overmixing.
Fill the Ramekins
4
  1. Divide the Batter:
    • Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
Bake
5
  1. Bake the Cakes:
    • Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft. The tops should puff up slightly and appear dry.
  2. Cool Slightly:
    • Let the cakes cool for 1-2 minutes before handling.
Serve
6
  1. Invert and Plate:
    • Carefully run a knife around the edges of each ramekin. Place a serving plate over the top and invert the ramekin to release the cake.
  2. Garnish:
    • Dust with powdered sugar and garnish with fresh berries, mint leaves, and a scoop of vanilla ice cream.
Pro Tips
7
  • Make Ahead: Prepare the batter up to a day in advance and store in the ramekins, covered, in the refrigerator. Let them come to room temperature before baking.
  • Custom Fillings: Add a square of chocolate or a spoonful of hazelnut spread into the center of each ramekin for a surprise molten center.
  • Doneness Test: To achieve the perfect lava center, bake until the edges are set but the center jiggles slightly when shaken.

 

Ingredients

For the Cakes
 4 oz (113 g) bittersweet or semi-sweet chocolate (chopped)
 ½ cup unsalted butter (1 stick, plus extra for greasing ramekins)
 1 cup powdered sugar
 2 large eggs
 2 large egg yolks
 ¼ cup all-purpose flour
 ¼ tsp salt
For Garnish
 Powdered sugar (for dusting)
 Fresh raspberries or strawberries
 Vanilla ice cream
 Fresh mint leaves (optional)

Directions

Prepare the Ramekins
1
  1. Grease the Ramekins:
    • Preheat your oven to 425°F (220°C). Generously butter 4 ramekins (6 oz each) and lightly dust them with cocoa powder or flour. Tap out the excess and set aside.
Melt Chocolate and Butter
2
  1. Combine and Melt:
    • In a heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler or in the microwave in 20-second intervals, stirring until smooth.
  2. Cool Slightly:
    • Allow the melted chocolate mixture to cool for 5 minutes.
Make the Batter
3
  1. Whisk Eggs and Sugar:
    • In a medium bowl, whisk the eggs, egg yolks, and powdered sugar until light and slightly frothy (about 1 minute).
  2. Combine with Chocolate:
    • Gradually whisk the cooled chocolate mixture into the egg mixture.
  3. Add Flour and Salt:
    • Sift in the flour and salt, folding gently with a spatula until just combined. Avoid overmixing.
Fill the Ramekins
4
  1. Divide the Batter:
    • Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
Bake
5
  1. Bake the Cakes:
    • Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set but the centers are still soft. The tops should puff up slightly and appear dry.
  2. Cool Slightly:
    • Let the cakes cool for 1-2 minutes before handling.
Serve
6
  1. Invert and Plate:
    • Carefully run a knife around the edges of each ramekin. Place a serving plate over the top and invert the ramekin to release the cake.
  2. Garnish:
    • Dust with powdered sugar and garnish with fresh berries, mint leaves, and a scoop of vanilla ice cream.
Pro Tips
7
  • Make Ahead: Prepare the batter up to a day in advance and store in the ramekins, covered, in the refrigerator. Let them come to room temperature before baking.
  • Custom Fillings: Add a square of chocolate or a spoonful of hazelnut spread into the center of each ramekin for a surprise molten center.
  • Doneness Test: To achieve the perfect lava center, bake until the edges are set but the center jiggles slightly when shaken.

Notes

Molten Chocolate Lava Cake
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