Chocolate Lava Cake Recipe

Introduction

Chocolate lava cake is a decadent dessert featuring a rich, molten chocolate center that oozes upon cutting. Perfect for impressing guests or indulging in a cozy night treat, this recipe is simple yet incredibly satisfying.

Ingredients

• 4 ounces premium baking chocolate (60% cacao)
• 1/2 cup unsalted butter (one stick)
• 1 cup confectioners sugar
• ¼ cup all-purpose flour
• 1/8 teaspoon salt
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• Cooking spray
• Cocoa powder (for dusting ramekins)
• Additional confectioners sugar (optional, for dusting)
• Vanilla ice cream (optional, for serving)
• Chocolate syrup (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 425 degrees Fahrenheit.
2. Step 2: Spray the inside of 4 ramekins (6-ounce size) with cooking spray, then lightly coat them with cocoa powder. Tap out any excess cocoa and set aside.
3. Step 3: Cut butter into ½-inch cubes and break chocolate into pieces. Place both in a large microwavable bowl and melt in 30-second intervals, stirring after each until smooth.
4. Step 4: In a small bowl, whisk together flour, confectioners sugar, and salt.
5. Step 5: In another small bowl, whisk eggs, egg yolks, and vanilla extract until combined.
6. Step 6: Stir the dry flour mixture into the melted chocolate until well incorporated, then add the eggs and mix until smooth and lump-free.
7. Step 7: Divide the batter evenly among the prepared ramekins, filling each just below the rim.
8. Step 8: Place the ramekins on a baking sheet and bake for 8 to 10 minutes. The edges should be firm while the centers remain soft and slightly jiggly.
9. Step 9: Remove from oven and allow to cool for 1 minute. Place a plate over each ramekin, quickly invert, and gently lift the ramekin off. Dust with confectioners sugar and serve immediately with vanilla ice cream and chocolate syrup if desired.

Tips & Variations

• Use high-quality dark chocolate for the best flavor and texture.
• To make ahead, prepare batter and refrigerate ramekins covered tightly for up to one day; add an extra minute to baking time if chilled.
• For a fruity twist, add a fresh raspberry or a spoonful of raspberry jam in the center before baking.
• Swap vanilla ice cream for salted caramel or coffee-flavored ice cream for a different but delicious pairing.

Storage

Chocolate lava cakes are best enjoyed immediately for the molten center. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently in the microwave for about 20 seconds, but note the center may firm up after cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of baking chocolate?

It’s possible if you choose a high-quality chocolate with at least 60% cacao and minimal additives. Avoid chocolate chips or chocolates with stabilizers, as they may affect melting and texture.

How do I know when the lava cake is perfectly baked?

The edges should look set and firm while the center remains soft and slightly jiggly when you gently shake the ramekin. Overbaking will cause the center to fully cook, losing the signature molten texture.

Chocolate Lava Cake Recipe

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★★★★★

4.5 from 67 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This decadent Chocolate Lava Cake recipe delivers a rich, molten-centered dessert that’s perfect for any chocolate lover. Featuring a smooth, fudgy exterior and a warm, gooey chocolate core, this easy-to-make dessert combines premium baking chocolate and simple pantry ingredients for an impressive treat served best with vanilla ice cream and chocolate syrup.

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Ingredients

Scale 1x2x3x

Chocolate Lava Cake

• 4 ounces Premium Baking Chocolate 60% Cacao
• 1/2 cup unsalted butter (one stick), cut into ½ inch cubes
• 1 cup confectioners sugar
• ¼ cup all purpose flour
• 1/8 teaspoon salt
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• Cooking spray
• Cocoa Powder (for dusting ramekins)

Toppings

• Additional confectioners sugar
• Vanilla Ice Cream
• Chocolate Syrup

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Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough for baking the lava cakes quickly and evenly.
2. Prepare Ramekins: Spray the inside of 4 six-ounce ramekins with cooking spray, then lightly dust them with cocoa powder to prevent sticking. Turn the ramekins over and tap out any excess cocoa powder. Set aside.
3. Melt Chocolate and Butter: Cut the butter into small cubes and break up the chocolate into pieces. Place both in a large microwavable bowl, and microwave in 30-second intervals, stirring thoroughly after each interval until the mixture is completely melted and smooth.
4. Mix Dry Ingredients: In a small bowl, whisk together the confectioners sugar, all-purpose flour, and salt until evenly combined.
5. Whisk Eggs and Vanilla: In another small bowl, whisk the eggs, egg yolks, and vanilla extract until smooth.
6. Combine Ingredients: Gradually incorporate the dry ingredient mixture into the melted chocolate until smooth. Then, add the egg mixture and stir gently until fully combined with no lumps.
7. Fill Ramekins: Evenly spoon the batter into each prepared ramekin, filling up to just below the rim to allow space for rising.
8. Bake: Place ramekins on a baking sheet and bake in the preheated oven for 8 to 10 minutes, or until the sides are set and firm but the top remains soft and jiggly. Avoid overbaking to keep the molten center intact.
9. Serve: Remove ramekins from the oven and let cool for 1 minute. Then cover each with a plate and quickly invert to release the lava cake. Dust with additional confectioners sugar and serve immediately with a scoop of vanilla ice cream and a drizzle of chocolate syrup.

Notes

• Be careful not to overbake; the edges should be firm while the centers remain gooey.
• If you don’t have a microwave, melt the chocolate and butter gently over a double boiler on the stove.
• Use high-quality baking chocolate for the best flavor and texture.
• Ramekins can be greased with butter instead of cooking spray if preferred.
• Serve immediately after baking to enjoy the molten center at its best.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Chocolate Dessert, Easy Chocolate Cake, Molten Lava Cake Recipe