Chocolate Lava Cake

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 30 minutes
Servings: 4 individual cakes
Difficulty: Intermediate

Description

Indulge in the ultimate chocolate dessert with these decadent chocolate lava cakes. Each bite reveals a molten chocolate center that flows like liquid gold, perfectly complemented by a tender, cake-like exterior. This restaurant-quality dessert is surprisingly achievable at home and guaranteed to impress.

Ingredients

For the Cakes:

• 4 oz (115g) dark chocolate (70% cocoa), chopped
• 4 tablespoons unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (50g) granulated sugar
• Pinch of salt
• 2 tablespoons all-purpose flour
• Butter and cocoa powder for ramekins

For Serving:

• Vanilla ice cream
• Fresh raspberries or strawberries
• Powdered sugar for dusting
• Fresh mint leaves (optional)

Equipment Needed

• 4 (6-oz) ramekins
• Double boiler or microwave-safe bowl
• Electric mixer or whisk
• Fine-mesh sieve

Instructions

Step 1: Prepare the Ramekins

1. Preheat your oven to 425°F (220°C).
2. Generously butter four 6-ounce ramekins.
3. Dust with cocoa powder, tapping out excess.
4. Place ramekins on a baking sheet for easy handling.

Step 2: Melt the Chocolate

1. Create a double boiler by placing a heatproof bowl over simmering water.
2. Add chopped chocolate and butter to the bowl.
3. Stir gently until completely melted and smooth.
4. Remove from heat and let cool slightly.

Step 3: Prepare the Batter

1. In a separate bowl, whisk together whole eggs, egg yolks, sugar, and salt until thick and pale (about 2-3 minutes).
2. Gradually fold the melted chocolate mixture into the egg mixture.
3. Sift flour directly over the mixture and fold in gently until just combined.
4. Avoid overmixing to prevent tough cakes.

Step 4: Fill and Bake

1. Divide batter evenly among prepared ramekins.
2. At this point, cakes can be covered and refrigerated for up to a day.
3. Bake for 12-14 minutes, until edges are firm but centers still jiggle slightly when shaken.
4. Remove from oven and let stand for 1 minute.

Step 5: Serve

1. Run a thin knife around edges to loosen cakes.
2. Invert each ramekin onto a serving plate.
3. Let stand for 10 seconds, then lift off ramekins.
4. Dust with powdered sugar and serve immediately with vanilla ice cream.

Pro Tips for Success

• Temperature is key: The chocolate should be warm but not hot when mixed with eggs to prevent scrambling.
• Don’t overbake: The centers should still jiggle slightly – they’ll continue cooking from residual heat.
• Make ahead: Assembled cakes can be refrigerated up to 24 hours before baking.
• Timing matters: Serve immediately for the best molten center effect.
• Ramekin prep: Proper buttering and cocoa dusting prevents sticking.

Variations

• White Chocolate: Substitute white chocolate for a sweeter version
• Espresso: Add 1 teaspoon instant espresso powder to intensify chocolate flavor
• Liqueur: Add 1 tablespoon rum, Grand Marnier, or Bailey’s to the batter
• Nutty: Fold in 2 tablespoons chopped hazelnuts or almonds

Storage

These cakes are best served immediately. However, unbaked batter can be stored in ramekins in the refrigerator for up to 24 hours. Add 1-2 extra minutes to baking time if baking from cold.