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Chocolate Lava Cakes Recipe

Chocolate Lava Cakes Recipe
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★★★★★

5.2 from 11 reviews

Chocolate lava cakes feature a rich, decadent outer cake with a molten, gooey chocolate center. This classic dessert is surprisingly easy to make at home and perfect for serving warm with ice cream or berries. The recipe uses quality bittersweet or semisweet chocolate, and a combination of whole eggs and egg yolks for a light yet luscious texture. With simple ingredients and key techniques like properly greasing ramekins and careful baking, you can create an indulgent molten chocolate experience in under 40 minutes.

Ingredients

Scale

For the Ramekins:

  • 2 to 3 tablespoons butter, softened
  • 2 to 3 tablespoons unsweetened cocoa powder

Cakes:

  • 1 cup (170 g) chopped semisweet or bittersweet chocolate (recommended Ghirardelli or Guittard chocolate chips)
  • 10 tablespoons (140 g) salted butter
  • Pinch of salt, about 1/8 teaspoon (use more if using unsalted butter)
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 3 large egg yolks
  • 1 ½ cups (171 g) powdered sugar
  • ½ cup (71 g) all-purpose flour

Instructions

  1. Preheat Oven: Set your oven to 375-400 degrees F. Adjust depending on your oven’s accuracy; a lower temperature like 375°F is best if your oven runs hot.
  2. Prepare Ramekins: Grease the bottom and sides of six 6- or 8-ounce ramekins by brushing softened butter thoroughly over all surfaces, especially the crevices where sides meet the bottom. Sprinkle cocoa powder evenly inside each ramekin and tap out the excess to ensure easy cake release.
  3. Melt Chocolate and Butter: In a medium bowl, combine chopped chocolate and butter. Microwave in 1-minute intervals, stirring after each, until fully melted and smooth. Alternatively, melt gently on the stovetop in a saucepan, taking care not to overheat.
  4. Add Flavorings and Cool: Off the heat, stir in the pinch of salt and vanilla extract. Allow the mixture to cool to room temperature; it should be warm but not hot to the touch before proceeding.
  5. Beat Eggs and Yolks: In a large mixing bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the three whole eggs and three egg yolks together at high speed until the mixture is thick, creamy, foamy, and light in color, about 2-3 minutes. This step is essential for cake texture.
  6. Add Sugar and Combine: Mix in the powdered sugar until fully incorporated. Then fold in the cooled melted chocolate mixture and sifted flour using a spatula or spoon, stirring gently just until no streaks remain. Avoid overmixing to maintain lightness.
  7. Fill Ramekins: Distribute the batter evenly between the prepared ramekins, filling each about two-thirds full to allow for rising and an intact molten center.
  8. Bake: Place ramekins on a baking sheet spaced a couple inches apart. Bake for 12-13 minutes until the edges and top are set but the center still jiggles slightly when touched. Accurate timing is vital to ensure a molten core.
  9. Rest and Loosen: Remove ramekins from the oven and let cakes sit for 2-3 minutes. Carefully run a small knife or thin spatula around the edges of each cake to loosen from the ramekin.
  10. Invert and Serve: Place a serving plate upside down over each ramekin. Holding both together, flip to release the cake onto the plate. If the cake doesn’t easily dislodge, tap the bottom of the ramekin gently. Dust with powdered sugar or serve alongside whipped cream, ice cream, strawberries, or warm fudge sauce for an indulgent dessert experience.

Notes

  • Oven Temperature: Original recipe used 425°F, but 375-400°F works better in modern ovens to avoid overbaking.
  • Chocolate: Use high-quality melting chocolate like Ghirardelli or Guittard chips for best texture and flavor; not all chocolate chips melt well.
  • Greasing Ramekins: Butter and cocoa powder coating works best for clean release; non-stick sprays with flour can leave residue.
  • Make Ahead: Batter can be prepared and divided into ramekins 1-2 days prior, covered with plastic wrap and refrigerated. Add 30-60 seconds extra baking time if baking from cold batter.
  • Ramekin Size: 8-ounce ramekins yield 6 servings; 6-ounce ramekins may yield 8 smaller cakes.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend as needed.

Nutrition

Keywords: chocolate lava cakes, molten chocolate cake, molten lava cake, chocolate dessert, easy chocolate cake, chocolate fondant

Find it online: https://savorandsimmer.com/chocolate-lava-cakes-recipe/