Chocolate Lava Cakes
Decadent chocolate lava cakes with a molten center, perfect for a rich dessert.
15 mins
Prep Time
12 mins
Cook Time
4
Servings
Ingredients
- 1/2 cup unsalted butter
- 4 oz high-quality dark chocolate
- 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 and cocoa powder for ramekins
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Generously butter four ramekins and dust with cocoa powder, tapping out excess.
Melt butter and chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
In a bowl, whisk together powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
Gradually fold the melted chocolate mixture into the egg mixture until fully incorporated.
Sift in flour and salt, then gently fold until just combined. Do not overmix.
Divide batter evenly among prepared ramekins. Bake for 12 minutes until edges are set but center is still soft.
Let cakes cool for 1 minute, then invert onto plates. Serve immediately with a dusting of powdered sugar or vanilla ice cream.
Chef's Tips
- Timing is Key: Overbaking will result in fully set cakes. For a lava center, stick to the 12-minute mark.
- High-Quality Chocolate: Use at least 70% dark chocolate for the best flavor and texture.
- Make Ahead: Prepare batter up to a day in advance and refrigerate. Bring to room temperature before baking.
- Ramekin Size: Use 6-ounce ramekins for best results. Adjust baking time if using different sizes.
- Serving Tip: Run a knife around the edges before inverting to ensure cakes release cleanly.
