Description
These rich and decadent Chocolate Lava Cakes feature a perfectly molten chocolate center surrounded by a tender cake exterior. Made with premium semisweet chocolate and baked quickly at a high temperature, they are an indulgent treat perfect for special occasions or anytime you crave chocolate decadence. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream for the ultimate dessert experience.
Ingredients
Scale
Chocolate Mixture
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 6 oz (170 g) premium semisweet or dark chocolate bar, coarsely chopped
- ½ teaspoon instant coffee (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Egg Mixture
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ⅓ cup (66 g) light brown sugar, firmly packed
Dry Ingredients
- ¼ cup (32 g) all purpose flour
Instructions
- Prepare Ramekins: Preheat the oven to 450F (235C). Grease the bottom and sides of four 3½” diameter ramekins with baking spray or lightly grease and flour them. Place them on a baking sheet and set aside.
- Melt Chocolate and Butter: In a medium microwave-safe bowl, combine the coarsely chopped chocolate and unsalted butter. Heat in 20-second increments, stirring thoroughly between each until the mixture is fully melted and smooth.
- Add Flavorings and Salt: Stir in the instant coffee, vanilla extract, and salt into the melted chocolate mixture. Mix well to incorporate all flavors.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, and light brown sugar for about 15 seconds until the mixture is well combined and slightly foamy on top.
- Combine Mixtures: Pour the egg mixture into the chocolate mixture and stir until thoroughly combined.
- Add Flour: Sift the all-purpose flour over the combined mixture and fold it in gently until smooth and fully incorporated.
- Fill Ramekins and Bake: Evenly divide the batter into the prepared ramekins. Bake at 450F (235C) for 9 to 11 minutes, until the edges look cakey and set while the centers remain slightly jiggly.
- Cool and Unmold: Allow the lava cakes to cool for 5 minutes. Run a knife around the edges to loosen them, then carefully invert each ramekin onto a plate using oven mitts.
- Serve Warm: Serve the lava cakes immediately while warm to enjoy the molten center. Optionally garnish with powdered sugar or a scoop of vanilla ice cream. Be cautious as the inside lava is very hot.
Notes
- Substituting chocolate chips: Using 1 cup of semisweet chocolate chips works but the molten center is less intense compared to premium chocolate bars.
- Coffee enhances chocolate flavor without imparting a coffee taste, highly recommended.
- If ramekins are unavailable, use a 6-count jumbo muffin tin for 6 cakes; bake for 6-7 minutes.
- Batter can be made up to 3 days ahead, stored airtight in the refrigerator, then brought to room temperature before baking.
- While baked lava cakes can be stored for 2 days or frozen for months, they are best enjoyed warm right from the oven.
Nutrition
- Serving Size: 1 lava cake
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 145 mg
