Dessert

Chocolate Lava Cake

Prep: 15 min Cook: 12 min Serves: 4 Vegetarian
Chocolate Lava Cake

This decadent chocolate lava cake is the ultimate dessert for chocolate lovers. With a rich, moist exterior and a warm, gooey center that flows like molten lava, it's sure to impress at any dinner party or special occasion.

Despite its sophisticated appearance, this dessert is surprisingly simple to make with just a few ingredients. The secret lies in the precise baking time – just long enough to create a cake-like exterior while maintaining that irresistible molten center.

Ingredients

  • 6 oz (170g) high-quality dark chocolate (60-70% cocoa), chopped
  • 1/2 cup (113g) unsalted butter, plus extra for greasing
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp all-purpose flour, plus extra for dusting
  • 1/4 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • Powdered sugar, for dusting
  • Vanilla ice cream, for serving (optional)
  • Fresh berries, for garnish (optional)

Equipment Needed

  • Four 6-ounce ramekins
  • Baking sheet
  • Medium heatproof bowl
  • Saucepan for water bath
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Fine mesh sieve for dusting

Instructions

  1. Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with flour, tapping out any excess. Place the prepared ramekins on a baking sheet.

  2. In a medium heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.

  3. In a separate bowl, whisk together the sugar, flour, and salt.

  4. In a large bowl, beat the eggs, egg yolks, and vanilla extract together until light and frothy, about 2 minutes.

  5. Gradually fold the melted chocolate mixture into the egg mixture until well combined.

  6. Gently fold in the dry ingredients until just incorporated. Be careful not to overmix.

  7. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

  8. Bake for 12-14 minutes, until the edges are firm but the centers are still soft. The tops should be set but will spring back when lightly touched.

  9. Remove from the oven and let cool for 1 minute. Run a knife around the edges to loosen, then carefully invert each cake onto a serving plate.

  10. Dust with powdered sugar, and serve immediately with a scoop of vanilla ice cream and fresh berries if desired.

Chef's Tips

  • The quality of chocolate makes a big difference in this recipe. Use the best dark chocolate you can find for the richest flavor.
  • Room temperature eggs will incorporate more easily into the batter.
  • For a perfect lava flow, timing is crucial. The cakes should be slightly underbaked in the center.
  • If you prefer to prepare ahead, the batter can be made up to 24 hours in advance and refrigerated in the ramekins. Add 1-2 minutes to the baking time if baking from cold.
  • For a flavor variation, add 1/4 teaspoon of espresso powder to enhance the chocolate flavor, or a pinch of cinnamon for warmth.
  • These cakes won't unmold properly if overbaked, so it's better to underbake slightly than overbake.

Variations

White Chocolate Version

Substitute white chocolate for dark chocolate and add 1/4 cup of raspberry puree to the center for a fruity twist.

Spiced Chocolate

Add 1/2 teaspoon of cinnamon, a pinch of cayenne, and a dash of nutmeg for a Mexican-inspired chocolate cake.

Gluten-Free Option

Replace the all-purpose flour with almond flour for a gluten-free version with a slightly nuttier flavor.

Nutrition Information

Calories Fat Carbs Protein
380 28g 30g 6g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.

Leave a Comment

Comments 0