Molten Chocolate Lava Cake

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

Molten Chocolate Lava Cake

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.

Nutrition Facts

0 servings

Serving size