Chocolate Lava Cake Recipe
Discover the ultimate indulgence with our Easy Chocolate Lava Cake, featuring a gooey, molten chocolate heart! This luxurious dessert can be yours in under 30 minutes, making it an ideal choice for impressing guests or treating yourself on special days. With just a few basic ingredients, you’re on your way to enjoying a delectably moist and chocolatey delight. Perfect for chocolate lovers, this recipe promises a memorable and rich culinary experience.
Discover the simplicity of crafting molten chocolate lava cakes right in your own kitchen. These sublime, individual desserts, intentionally underbaked, unveil a heart of gooey, melting chocolate that cascades out with each slice.
Ideal for both grand celebrations like Valentine’s Day or Mother’s Day and casual weekend treats, these molten chocolate cakes are a breeze to prepare. Requiring just basic ingredients you likely already have in your pantry, they’re the ultimate go-to for a spontaneous sweet indulgence.
WHAT YOU NEED TO MAKE THIS RECIPE
Butter- Ensure you choose unsalted butter for your lava cakes to prevent them from becoming too salty.
Chocolate- If you like your chocolate strong, go for dark, like bittersweet chocolate. But, if you prefer it not so strong, semi-sweet chocolate works well too. It’s best to use a good quality chocolate bar, such as Ghirardelli, instead of chocolate chips. This way, you get really smooth and gooey centers in your cakes.
Eggs- For this lava cake recipe, you’ll require two whole eggs and two eggs yolks. The extra yolks make the lava inside rich and creamy. The whole egg helps bake up a flawlessly soft and cakey exterior.
Flour- For these lava cakes, you only need a little bit of flour. Because, the flour is providing structure to the cake, it’s essential not to use too much as it may compromise the molten centers.
HOW TO MAKE CHOCOLATE LAVA CAKE
Melt butter and chocolate together for a silky smooth texture! You can do this effortlessly over low heat in a double boiler. Or, if you’re short on time, simply pop the butter and chocolate into a microwave-safe bowl. microwave on high, giving it a good stirring every 30 seconds, until it’s completely melted.
In a spacious mixing bowl, mix together the eggs, egg yolks, sugar, and salt. Beat them at a medium speed until they’re thick and have a pale yellow hue.
Mix in the melted chocolate mixture and flour into the egg mixture, ensuring they’re thoroughly incorporated.
Combine the ingredients by folding until thoroughly mixed.
Pour the batter into the prepped ramekins and bake for 6 to 8 minutes, or until the edges of the cakes are firm while the center remains slightly jiggly. Allow the cakes to cool in the ramekins for about a minute.
To serve, position a small dessert plate atop each ramekin, then gently invert the chocolate lava cake onto the plate. After about 10 seconds, remove the ramekin to unveil the cakes. Dust with powdered sugar and adorn with berries if preferred. Serve immediately.
PRO TIPS FOR MAKING THIS RECIPE
- Avoid compressing the flour into your measuring spoon. Instead, aerate the flour by fluffing it up, then gently scatter it into your measuring spoons, or for even greater precision, use a scale. It’s crucial to get the flour quantity just right for your lava cake batter; too much can lead to a dense, solid center, far from the desired soft, molten core.
- Ensure your oven reaches the desired temperature before placing the ramekins inside. A preheated oven is essential for creating the perfect lava cake, as the intense heat cooks the cake’s exterior quickly, leaving the inside slightly underdone. This technique results in a beautifully baked outer layer while preserving the delectable, molten chocolate center that makes lava cakes a favorite indulgence.
- Incorporate eggs at room temperature into your batter to avoid the need for excessive mixing. If your eggs are cold, a simple trick is to let them sit in a bowl of warm tap water for a few minutes. This ensures they blend seamlessly into your mixture, contributing to a smoother, more uniform batter.
- Monitor your chocolate lava cakes carefully in the oven to prevent overbaking. The key to perfect lava cakes is a center that’s still slightly jiggly, ensuring that gooey, molten middle that’s the hallmark of a great lava cake.
Commonly Asked Questions
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Ingredients
- ½ cup unsalted butter (113g)
- 6 ounces bittersweet chocolate chopped (168g)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450°F. Grease and dust with flour 6 (4- to 5-ounce) ramekins, arranging them on a baking sheet for easy baking.
- Combine butter and chocolate in a double boiler, melting over low heat until smooth. Alternatively, use a microwave-safe bowl, heating in intervals and stirring until melted. Whisk thoroughly until smooth.
- In a large mixing bowl, beat eggs, egg yolks, sugar, and salt until thick and pale yellow. Gently fold the chocolate mixture and flour into the egg mixture until thoroughly incorporated. Divide the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes or until the edges are set but the center remains slightly jiggly. Allow the cakes to cool in the ramekins for 1 minute.
- Invert each ramekin onto a small dessert plate, carefully removing to unmold the cakes. Dust with powdered sugar and add berries for garnish if desired. Serve immediately.
- This decadent chocolate cake recipe delivers rich, molten centers encased in a perfectly baked exterior, making it an irresistible treat for any occasion.
Notes
Note 1: When measuring flour, avoid packing it tightly into the measuring spoon. Instead, fluff the flour and sprinkle it lightly into the tablespoon. Adding too much flour to the lava cake batter can result in a firm center, so exercise caution.
Note 2: Ensure that the oven is thoroughly preheated before placing the ramekins inside. The high temperature promotes faster baking of the cake’s exterior compared to its interior, resulting in a perfectly cooked exterior while maintaining a gooey chocolate lava filling.
Note 3: Opt for room temperature eggs to prevent over-mixing when incorporating them into the batter. If your eggs are cold, place them in a bowl of warm tap water to bring them to room temperature.
Note 4: Monitor the lava cakes closely while in the oven to prevent overbaking. The center should remain jiggly for the desired molten texture.
Nutrition
Calories: 383kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 80mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 659IU | Calcium: 39mg | Iron: 2mg
Ingredients
- 1 cup unsalted butter (113g)
- 12 ounces bittersweet chocolate chopped (168g)
- 4 large eggs
- 4 large egg yolks
- 0.5 cup granulated sugar (50g)
- 0.25 teaspoon salt
- 4 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450°F. Grease and dust with flour 6 (4- to 5-ounce) ramekins, arranging them on a baking sheet for easy baking.
- Combine butter and chocolate in a double boiler, melting over low heat until smooth. Alternatively, use a microwave-safe bowl, heating in intervals and stirring until melted. Whisk thoroughly until smooth.
- In a large mixing bowl, beat eggs, egg yolks, sugar, and salt until thick and pale yellow. Gently fold the chocolate mixture and flour into the egg mixture until thoroughly incorporated. Divide the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes or until the edges are set but the center remains slightly jiggly. Allow the cakes to cool in the ramekins for 1 minute.
- Invert each ramekin onto a small dessert plate, carefully removing to unmold the cakes. Dust with powdered sugar and add berries for garnish if desired. Serve immediately.
- This decadent chocolate cake recipe delivers rich, molten centers encased in a perfectly baked exterior, making it an irresistible treat for any occasion.
Notes
Note 1: When measuring flour, avoid packing it tightly into the measuring spoon. Instead, fluff the flour and sprinkle it lightly into the tablespoon. Adding too much flour to the lava cake batter can result in a firm center, so exercise caution.
Note 2: Ensure that the oven is thoroughly preheated before placing the ramekins inside. The high temperature promotes faster baking of the cake’s exterior compared to its interior, resulting in a perfectly cooked exterior while maintaining a gooey chocolate lava filling.
Note 3: Opt for room temperature eggs to prevent over-mixing when incorporating them into the batter. If your eggs are cold, place them in a bowl of warm tap water to bring them to room temperature.
Note 4: Monitor the lava cakes closely while in the oven to prevent overbaking. The center should remain jiggly for the desired molten texture.
Nutrition
Calories: 383kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 80mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 659IU | Calcium: 39mg | Iron: 2mg
Ingredients
- 1.5 cup unsalted butter (113g)
- 18 ounces bittersweet chocolate chopped (168g)
- 6 large eggs
- 6 large egg yolks
- 0.75 cup granulated sugar (50g)
- 0.38 teaspoon salt
- 6 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450°F. Grease and dust with flour 6 (4- to 5-ounce) ramekins, arranging them on a baking sheet for easy baking.
- Combine butter and chocolate in a double boiler, melting over low heat until smooth. Alternatively, use a microwave-safe bowl, heating in intervals and stirring until melted. Whisk thoroughly until smooth.
- In a large mixing bowl, beat eggs, egg yolks, sugar, and salt until thick and pale yellow. Gently fold the chocolate mixture and flour into the egg mixture until thoroughly incorporated. Divide the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes or until the edges are set but the center remains slightly jiggly. Allow the cakes to cool in the ramekins for 1 minute.
- Invert each ramekin onto a small dessert plate, carefully removing to unmold the cakes. Dust with powdered sugar and add berries for garnish if desired. Serve immediately.
- This decadent chocolate cake recipe delivers rich, molten centers encased in a perfectly baked exterior, making it an irresistible treat for any occasion.
Notes
Note 1: When measuring flour, avoid packing it tightly into the measuring spoon. Instead, fluff the flour and sprinkle it lightly into the tablespoon. Adding too much flour to the lava cake batter can result in a firm center, so exercise caution.
Note 2: Ensure that the oven is thoroughly preheated before placing the ramekins inside. The high temperature promotes faster baking of the cake’s exterior compared to its interior, resulting in a perfectly cooked exterior while maintaining a gooey chocolate lava filling.
Note 3: Opt for room temperature eggs to prevent over-mixing when incorporating them into the batter. If your eggs are cold, place them in a bowl of warm tap water to bring them to room temperature.
Note 4: Monitor the lava cakes closely while in the oven to prevent overbaking. The center should remain jiggly for the desired molten texture.
Nutrition
Calories: 383kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 80mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 659IU | Calcium: 39mg | Iron: 2mg
