CategoryDesserts
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.
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
- 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
- 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.
- Cool Slightly:
- Allow the melted chocolate mixture to cool for 5 minutes.
Make the Batter
3
- Whisk Eggs and Sugar:
- In a medium bowl, whisk the eggs, egg yolks, and powdered sugar until light and slightly frothy (about 1 minute).
- Combine with Chocolate:
- Gradually whisk the cooled chocolate mixture into the egg mixture.
- Add Flour and Salt:
- Sift in the flour and salt, folding gently with a spatula until just combined. Avoid overmixing.
Fill the Ramekins
4
- Divide the Batter:
- Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
Bake
5
- 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.
- Cool Slightly:
- Let the cakes cool for 1-2 minutes before handling.
Serve
6
- 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.
- 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
- 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
- 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.
- Cool Slightly:
- Allow the melted chocolate mixture to cool for 5 minutes.
Make the Batter
3
- Whisk Eggs and Sugar:
- In a medium bowl, whisk the eggs, egg yolks, and powdered sugar until light and slightly frothy (about 1 minute).
- Combine with Chocolate:
- Gradually whisk the cooled chocolate mixture into the egg mixture.
- Add Flour and Salt:
- Sift in the flour and salt, folding gently with a spatula until just combined. Avoid overmixing.
Fill the Ramekins
4
- Divide the Batter:
- Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
Bake
5
- 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.
- Cool Slightly:
- Let the cakes cool for 1-2 minutes before handling.
Serve
6
- 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.
- 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
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