Indulge in a restaurant-quality dessert right in your own kitchen with these irresistible molten chocolate lava cakes. This chocolate cake recipe delivers a rich, fudgy exterior and a warm, gooey chocolate center that will impress everyone.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cocoa) for the best flavor. Semi-sweet chocolate chips also work.
- Unsalted Butter: Essential for richness. If using salted butter, reduce added salt slightly.
- Eggs & Egg Yolks: Provide structure and richness. No substitutions recommended.
- Granulated Sugar: Sweetens the chocolate. Brown sugar can add a slight caramel note.
- All-Purpose Flour: Just a touch to bind ingredients. Gluten-free all-purpose flour blend can be used.
Ingredients:
Main:
- 4 ounces (113g) good quality dark chocolate, chopped
- 1/2 cup (113g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Optional:
- Powdered sugar, for dusting
- Fresh berries or vanilla ice cream, for serving
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: 450 (estimated)
- Tools Needed: 4 (6-ounce) ramekins, baking sheet, whisk, mixing bowls, small saucepan or microwave-safe bowl.
Step-by-Step Instructions:
1. Prepare Your Ramekins
Begin by preheating your oven to 400°F (200°C). Generously butter and lightly flour four 6-ounce ramekins. This ensures your molten chocolate lava cakes release easily after baking.
2. Melt the Chocolate and Butter
In a small saucepan over low heat, or in a microwave-safe bowl in 30-second intervals, melt the chopped dark chocolate and butter together. Stir until smooth and fully combined, then set aside to cool slightly.
3. Whisk Eggs and Sugar
In a medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is light yellow and slightly thickened. This adds air and creates a good base for your chocolate cake recipe.
4. Combine Wet Ingredients
Gently fold the slightly cooled chocolate mixture into the egg mixture until just combined. Do not overmix, as this can lead to a tough cake.
5. Fold in Flour and Salt
Carefully fold in the all-purpose flour and salt until no streaks of flour remain. Your chocolate cake batter is now ready for baking.
6. Fill Ramekins and Bake
Divide the batter evenly among your prepared ramekins. Place the ramekins on a baking sheet and bake for 12-15 minutes. The edges should be set, but the center should still be jiggly for that signature molten core.
7. Invert and Serve
Carefully remove the molten chocolate lava cakes from the oven. Let them cool in the ramekins for 1-2 minutes before inverting each onto a serving plate. Dust with powdered sugar and serve immediately.
Variation Ideas:
- Coffee Chocolate Lava Cakes: Add 1 teaspoon of instant espresso powder to the chocolate as it melts for a richer flavor.
- Orange Zest Lava Cakes: Stir in 1 teaspoon of orange zest with the flour for a bright, citrusy note.
- Peanut Butter Surprise: Place a tablespoon of peanut butter in the center of the batter in each ramekin before baking for a delightful surprise.
Storage Instructions:
These molten chocolate lava cakes are best enjoyed immediately after baking. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm in the microwave for 20-30 seconds until the center is gooey again.
Frequently Asked Questions (FAQ):
- Why are my lava cakes not gooey in the middle? You likely overbaked them. Reduce baking time slightly next time.
- Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature for about 15 minutes before baking.
- What if I don’t have ramekins? You can use an oven-safe muffin tin, but adjust baking time accordingly (likely less time).
- Can I freeze lava cakes? You can freeze unbaked batter in ramekins, wrapped tightly, for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
- What kind of chocolate is best for this chocolate cake recipe? High-quality dark chocolate (60-70% cocoa) will give the best flavor and texture.
- My cakes stuck to the ramekins. What went wrong? Ensure you butter and flour your ramekins very generously. You can also use cocoa powder instead of flour for a richer finish.