Description
Chocolate Lava Cake Recipe
Ingredients:
4 oz (115g) semi-sweet or bittersweet chocolate
1/2 cup (1 stick) unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Butter or cooking spray (for greasing the ramekins)
Cocoa powder (optional, for dusting)
Instructions:
Preheat Oven and Prepare Ramekins:
Preheat your oven to 425°F (220°C).
Grease four 6 oz ramekins with butter or non-stick cooking spray, then dust them lightly with cocoa powder. This ensures the cakes will release easily.
Melt Chocolate and Butter:
In a microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals, stirring each time until the mixture is fully melted and smooth. Alternatively, melt the chocolate and butter over a double boiler on the stovetop.
Make the Cake Batter:
To the melted chocolate and butter mixture, add the powdered sugar and stir until well combined.
Add the eggs, egg yolks, and vanilla extract. Whisk until smooth and fully incorporated.
Gently fold in the flour and a pinch of salt until just combined (don’t overmix).
Fill the Ramekins:
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake the Lava Cakes:
Bake in the preheated oven for 12–14 minutes, or until the edges are set but the centers are soft and slightly wobbly. The exact time may vary based on your oven, so keep an eye on them.
Serve:
Once baked, remove the ramekins from the oven and let them sit for 1 minute.
Run a knife around the edges to loosen the cakes, then carefully place a plate over each ramekin and flip it over. Gently lift off the ramekin, and the cake should release easily.
Optional: Dust with powdered sugar or cocoa powder, and serve with vanilla ice cream or whipped cream.
Tips:
Chocolate: Use high-quality semi-sweet or bittersweet chocolate for the best results.
Timing: Do not overbake! The key is to have a soft, molten center. If unsure, check the cakes after 12 minutes.
Make Ahead: Prepare the batter in advance, refrigerate the ramekins, and bake when ready. Add an extra minute to the baking time if the cakes are chilled.
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