Description
This Easy Chocolate Lava Cake recipe delivers a rich, indulgent dessert with a gooey molten center and tender edges. Perfectly portioned in individual ramekins, this luscious cake combines melted semisweet chocolate with a smooth batter baked to perfection. Serve warm with powdered sugar, fresh berries, or a scoop of creamy vanilla ice cream for an irresistible treat that only takes 22 minutes from start to finish.
Ingredients
Scale
Chocolate Mixture
- 4 oz semisweet chocolate, chopped
- ½ cup unsalted butter, cubed
Batter
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp pure vanilla extract
- ¼ tsp salt
Toppings and Garnish
- Powdered sugar, for dusting
- Fresh berries, for garnish
- Vanilla ice cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the lava cakes.
- Prepare Ramekins: Grease four 6-ounce ramekins with butter and dust them lightly with flour to prevent sticking and allow for easy release after baking.
- Melt Chocolate and Butter: Place the chopped semisweet chocolate and cubed butter in a microwave-safe bowl. Melt in 30-second intervals, stirring thoroughly after each, until the mixture is smooth and fully combined.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the whole eggs, egg yolks, and granulated sugar together until the mixture is thick, pale, and slightly frothy.
- Combine Chocolate with Eggs: Slowly pour the melted chocolate and butter blend into the egg mixture, stirring constantly to temper the eggs and form a smooth batter.
- Fold in Dry Ingredients: Gently fold the all-purpose flour, vanilla extract, and salt into the chocolate batter just until combined, taking care not to overmix, which will keep the cake tender.
- Fill Ramekins: Evenly divide the batter into the prepared ramekins, filling each almost to the top.
- Bake: Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set while the centers remain soft and molten.
- Cool Slightly and Remove: Let the cakes cool for 1-2 minutes. Run a knife around the edges to loosen them, then carefully invert each ramekin onto a plate to release the cake.
- Garnish and Serve: Dust the tops with powdered sugar, garnish with fresh berries, or serve with a scoop of vanilla ice cream for added indulgence.
- Enjoy: Serve the chocolate lava cakes immediately while warm to experience the luscious molten center at its best.
Notes
- For best results, use high-quality semisweet chocolate.
- Do not overbake; the center should remain molten and gooey.
- You can prepare the batter ahead and refrigerate it for up to 24 hours before baking.
- Ensure the ramekins are properly greased and floured to prevent sticking.
- Adjust baking time slightly if using larger or smaller ramekins.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
