Description
This Easy Chocolate Lava Cake recipe delivers warm, gooey-centered individual cakes that are perfect for a special dessert. With a rich blend of semisweet chocolate, butter, and eggs, these cakes are quick to prepare and bake, offering a decadent chocolate experience with a molten core, complemented by optional powdered sugar, fresh berries, and vanilla ice cream.
Ingredients
Scale
Chocolate Lava Cake Batter
- 4 oz semisweet chocolate, chopped
- ½ cup unsalted butter, cubed
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- ¼ tsp salt
For Serving
- Powdered sugar, for dusting
- Fresh berries, optional garnish
- Vanilla ice cream, optional accompaniment
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a perfect bake.
- Prepare ramekins: Grease four 6-ounce ramekins thoroughly with butter, then lightly dust them with flour to prevent sticking and help the cakes release smoothly after baking.
- Melt chocolate and butter: In a microwave-safe bowl, melt the chopped semisweet chocolate and cubed butter in 30-second increments, stirring between each interval until the mixture is completely smooth and combined.
- Whisk eggs and sugar: In a separate bowl, whisk together the two whole eggs, two egg yolks, and granulated sugar until the mixture becomes thick, pale, and fluffy, which helps create a light texture in the cake.
- Combine chocolate with egg mixture: Gradually pour the warm melted chocolate and butter mixture into the egg-sugar mixture, stirring continuously to maintain smoothness and prevent the eggs from cooking.
- Add dry ingredients and flavor: Gently fold in the all-purpose flour, vanilla extract, and salt just until combined to avoid overmixing and ensure a tender cake texture.
- Fill ramekins: Divide the batter evenly among the prepared ramekins, filling them nearly to the top for an ideal lava effect.
- Bake the cakes: Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set while the centers remain soft and molten.
- Cool slightly and loosen edges: Let the cakes cool for 1-2 minutes to set slightly. Run a knife carefully around the edges of each ramekin to loosen the cakes.
- Invert and serve: Carefully invert each ramekin onto a plate to release the cake. Remove the ramekins gently to keep the lava center intact.
- Garnish and enjoy: Dust the cakes with powdered sugar, garnish with fresh berries if desired, and serve immediately with vanilla ice cream to balance the warm chocolate flavor.
Notes
- Use high-quality semisweet chocolate for the best flavor and smooth texture.
- Do not overbake; the center should stay molten for the signature lava effect.
- If you don’t have ramekins, use any oven-safe small baking dishes of similar size.
- Serve immediately as the lava center solidifies upon cooling.
- Optional toppings like fresh berries and vanilla ice cream not only add flavor but also offer temperature contrast for a delightful experience.
