Description
These Molten Chocolate Lava Cakes are decadent individual desserts with a rich, gooey chocolate center encased in a tender cake shell. Perfect for impressing guests or indulging in a luxurious treat, these cakes bake quickly to achieve a perfect contrast of textures – a firm, baked outer layer with a soft, molten core.
Ingredients
Scale
Chocolate Mixture
- 8 Tbsp unsalted butter, cut into slices (plus more for greasing ramekins)
- 6 oz semisweet chocolate chips
Egg Mixture
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Dry Ingredients
- 3 Tbsp all-purpose flour (plus more to dust ramekins)
Instructions
- Prepare Ramekins: Grease four 8-ounce ramekins generously with butter then dust the insides with flour, tapping out the excess. This ensures the cakes will release easily after baking.
- Melt Chocolate and Butter: Set a heatproof mixing bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Combine the chocolate chips and sliced butter in the bowl, stirring constantly until melted and smooth. Remove from heat and set aside.
- Beat Eggs and Sugar: In a separate bowl, combine the whole eggs, egg yolks, sugar, and salt. Using an electric mixer on high speed, beat the mixture for 5 minutes until it is thick, pale, and light yellow in color.
- Combine Chocolate with Egg Mixture: Gradually pour the warm melted chocolate mixture into the whipped eggs along with the vanilla extract. Gently fold until mostly combined. Then fold in the all-purpose flour until fully incorporated and smooth.
- Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins. Bake in a preheated oven at 450°F (232°C) for 10 to 12 minutes. The edges should be firm and dry, while the centers remain soft with a slight jiggle.
- Cool and Serve: Allow the cakes to cool for 1 minute. Run a knife gently around the edges if necessary to loosen. Immediately invert each cake onto a plate to unmold. Dust with powdered sugar and serve immediately for the best molten center experience.
Notes
- Use high-quality semisweet chocolate for the richest flavor.
- Do not overbake—centers should remain molten and slightly jiggly.
- If ramekins are not well greased and floured, the cakes may stick.
- Serve immediately after baking for best texture and molten effect.
- Optional: add a scoop of vanilla ice cream or fresh berries for extra indulgence.
