Chocolate Lava Cake
Rich and fudgy chocolate lava cakes with a gooey molten center, ready in under 30 minutes.
21m·DESSERT6Servings
Nutrition
237kcal
4gProtein
14gCarbs
19gFat
Ingredients
Unsalted Butter
113 g
Bittersweet Chocolate
168 g
Large Eggs
2 whole
Large Egg Yolks
2 whole
Granulated Sugar
50 g
Salt
To taste
⅛ tsp
All-Purpose Flour
2 tbsp
Equipment
Double Boiler
Ramekins
Instructions
1Prepare Ramekins
Preheat Oven
Preheat the oven to 450°F (232°C).
Prepare Ramekins
Butter and lightly flour 6 (4- to 5-ounce) ramekins. Place them on a baking sheet.
2Melt Chocolate
5m
5mMelt Butter and Chocolate
Combine the butter and chopped chocolate in a double boiler and melt over low heat, stirring until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
3Mix Batter
5m
5mBeat Eggs and Sugar
In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow.
Combine Mixtures
Fold the melted chocolate mixture and flour into the egg mixture until well combined.
Divide Batter
Divide the batter evenly among the prepared ramekins.
4Bake and Unmold
8m
8mBake Cakes
Bake for 6 to 8 minutes, or until the sides of the cakes are firm set but the center is still jiggly.
Cool Briefly
Let the cakes cool in the ramekins for 1 minute.
Unmold Cakes
Place a small dessert plate over the top of each ramekin and carefully invert it, unmolding the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin.
Garnish and Serve
Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.
Tips
Do not pack the flour into the measuring spoon; fluff it and sprinkle it in, or use a scale, to avoid adding too much.
Ensure the oven is fully preheated to 450°F (232°C) to help the exterior bake faster than the gooey interior.
Use room temperature eggs for better incorporation into the batter; place cold eggs in warm tap water if needed.
Watch the lava cakes very closely during the final minutes of baking; the center should remain jiggly to ensure a molten core.