Print

Molten Chocolate Lava Cakes Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Molten Chocolate Lava Cake recipe delivers a rich, decadent dessert featuring a gooey, molten chocolate center surrounded by a tender cake exterior. Perfectly portioned in individual ramekins, these cakes bake quickly and are best served warm with optional accompaniments like ice cream or fresh berries to enhance the indulgent chocolate experience.

Ingredients

Scale

Chocolate Mixture

  • 6 oz bittersweet chocolate, chopped
  • 3/4 cup (168g) unsalted butter, cut into 1 Tbsp pieces

Main Batter

  • 1 1/4 cups (150g) powdered sugar
  • 1/8 tsp salt
  • 3 large eggs
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 6 1/2 Tbsp (62g) unbleached all-purpose flour

Instructions

  1. Preheat and Prepare Ramekins: Preheat the oven to 425°F. Butter six 6-ounce ramekins thoroughly and place them on a baking sheet. Lightly dust the buttered ramekins with flour, then shake out the excess to prevent sticking.
  2. Melt Chocolate and Butter: In a medium saucepan, bring about one inch of water to a simmer over medium-high heat. Place the chopped chocolate and butter in a heatproof glass bowl and set it over the simmering water, stirring constantly until both have melted and combined smoothly. Remove the bowl from heat and let it cool for 5 to 10 minutes.
  3. Add Sugar and Salt: Stir the powdered sugar and salt into the melted chocolate mixture until everything is well blended. The batter will be thick at this stage.
  4. Incorporate Eggs and Vanilla: Add the whole eggs, egg yolks, and vanilla extract to the mixture. Stir thoroughly until the eggs are fully incorporated and the batter is smooth.
  5. Add Flour: Sift the flour into the mixture to prevent lumps, then gently fold and stir until the batter is fully combined without overmixing.
  6. Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about two-thirds full, roughly 1/2 cup per ramekin. If using custard cups, place them on a baking sheet for stability.
  7. Bake: Bake in the preheated oven for 11 to 12 minutes, or until the cake edges are set but the center remains soft and molten.
  8. Cool and Unmold: Remove the ramekins from the oven and let them cool for 1 to 2 minutes. Run a knife gently around the edges to loosen the cakes, then carefully invert each onto individual dessert plates. If using a muffin pan, invert onto a cutting board or baking sheet first, then transfer to plates.
  9. Serve Warm: Serve the molten lava cakes immediately while warm. Optionally, complement with ice cream, whipped cream, or fresh raspberries or strawberries for extra flavor and presentation.

Notes

  • For best results, serve the cakes shortly after baking to enjoy the molten center.
  • Make sure to butter and flour ramekins well to prevent sticking.
  • Do not overbake; the center should remain soft and gooey.
  • If desired, prepare in advance and bake just before serving.
  • Substitute bittersweet chocolate with semisweet chocolate for a slightly sweeter cake.

Keywords: molten chocolate lava cakes, chocolate dessert, individual chocolate cakes, molten center cake, quick chocolate dessert

Find it online: https://platedandproud.com/molten-chocolate-lava-cakes-recipe/