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Chocolate Lava Cake Recipe

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★★★★★

4.7 from 66 reviews

Indulge in this decadent Chocolate Lava Cake recipe featuring a rich, gooey center encased in a tender cake shell. Perfectly portioned in individual ramekins, these luscious lava cakes are quick to prepare and bake, delivering an impressive dessert that’s ideal for special occasions or a delightful treat. Serve warm with a dusting of powdered sugar and fresh berries for a stunning presentation.

Ingredients

Scale

Chocolate Mixture

  • 6 tbsp (84g) unsalted butter, sliced
  • 6 oz semi-sweet chocolate, coarsely chopped

Egg Mixture

  • 2 large eggs
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (104g) sugar

Dry Ingredients

  • 1 1/2 tbsp (12g) all purpose flour

To Serve

  • Powdered sugar, for serving
  • Strawberries or raspberries, for serving

Instructions

  1. Preheat Oven and Prepare Ramekins: Preheat your oven to 450°F (232°C). Grease six 6-ounce ramekins thoroughly with butter and dust them lightly with flour to prevent sticking.
  2. Melt Butter and Chocolate: Combine the sliced butter and chopped semi-sweet chocolate in a heatproof bowl and melt them together over a double boiler or in short increments in the microwave, stirring until smooth and fully combined. Set aside to cool slightly.
  3. Mix Eggs and Sugar: In a large mixing bowl, using a whisk attachment, beat the whole eggs, egg yolks, vanilla extract, salt, and sugar on high speed for about 5 minutes. The mixture should triple in volume, become pale in color, and flow off the whisk in a smooth, thick stream.
  4. Combine Mixtures and Fold in Flour: Gently pour the egg mixture into the melted chocolate and butter mixture. Sprinkle the flour over the top and carefully fold all ingredients together using a spatula, taking care not to deflate the batter.
  5. Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each almost to the top.
  6. Bake the Cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 7 to 10 minutes. The cakes should puff up, develop a thin crust on top, and have centers that jiggle slightly when gently shaken.
  7. Cool and Unmold: Let the cakes cool for 1 minute after baking, then carefully invert each ramekin onto a serving plate and lift off to release the cake.
  8. Serve: Dust the lava cakes with powdered sugar and serve immediately, accompanied by fresh strawberries or raspberries for a burst of freshness.

Notes

  • Use high-quality semi-sweet chocolate for the best flavor and smooth texture.
  • Be careful not to overbake as the molten center should remain gooey.
  • You can prepare the batter ahead and refrigerate it for a few hours; just add a minute or two to the baking time if chilled.
  • Serve immediately after baking to enjoy the molten center at its best.
  • For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.

Keywords: chocolate lava cake, molten chocolate cake, individual chocolate dessert, quick chocolate dessert, ramekin cake

Find it online: https://kitchenbyclara.com/chocolate-lava-cake-recipe/