Chocolate Lava Cake
Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Grease four 6-ounce ramekins with butter and dust them with cocoa powder, gently tapping to remove the excess.
- In a heatproof bowl, melt the butter and chopped bittersweet chocolate over a simmering pot of water, stirring until the mixture is completely smooth. Remove from heat.
- Whisk in powdered sugar until it’s combined and glossy.
- Incorporate the eggs and egg yolks, whisking until the batter is smooth.
- Stir in the vanilla extract and a pinch of salt for flavor.
- Gently fold in the flour until just combined—avoid over-mixing!
- Divide the batter evenly among the prepared ramekins.
- Set the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm, while the centers remain soft.
- Allow to cool for 1 minute, then invert the ramekins onto plates to serve immediately.
Best ways to enjoy it
When it comes to serving Chocolate Lava Cake, the possibilities are endless! A dollop of vanilla ice cream or a swirl of whipped cream on the side balances the rich chocolate beautifully. For an elegant touch, you could sprinkle with fresh berries or dust with powdered sugar. Drizzling warm chocolate sauce or a hint of espresso can also elevate your presentation!
How to store
If you find yourself with leftovers (which is rare!), store the cakes in an airtight container in the fridge for up to two days. To reheat, give them a quick blast in the microwave for about 15 seconds, just enough to warm them through without compromising that gooey center. While freezing isn’t typically recommended for lava cakes, you can freeze the unbaked batter in ramekins and bake them fresh later!
Helpful cooking tips
- Use high-quality chocolate for the best flavor. Bittersweet chocolate offers a lovely depth without being overwhelmingly sweet.
- Make sure not to overbake! The secret to a perfect molten center is in the timing—check them at the 12-minute mark.
- Experiment with different extracts, like almond or orange, for a unique twist!
Creative twists
Feel free to get creative with your Chocolate Lava Cake! You could fold in chocolate chips, or even add a touch of espresso powder to enhance the chocolate flavor. Want to lighten it up? Swap in some applesauce for half of the butter. Additionally, gluten-free options can be made by using a gluten-free flour blend!
FAQs
How long does it take to prepare?
The total time from mixing to serving is about 30 minutes, making it a quick and delightful dessert!
Can I make this ahead of time?
You can prepare the batter ahead and refrigerate it for a few hours. Just remember to bake fresh so you can enjoy that molten center!
What if I don’t have ramekins?
If you don’t have ramekins, muffin tins can work in a pinch! Just adjust your baking time as needed.
This Chocolate Lava Cake is a treat that dazzles, and I promise once you make it, it will become a go-to dessert for any occasion! Happy baking!
Chocolate Lava Cake
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Grease four 6-ounce ramekins with butter and dust them with cocoa powder, gently tapping to remove the excess.
- In a heatproof bowl, melt the butter and chopped bittersweet chocolate over a simmering pot of water, stirring until the mixture is completely smooth. Remove from heat.
- Whisk in powdered sugar until it’s combined and glossy.
- Incorporate the eggs and egg yolks, whisking until the batter is smooth.
- Stir in the vanilla extract and a pinch of salt for flavor.
- Gently fold in the flour until just combined—avoid over-mixing!
- Divide the batter evenly among the prepared ramekins.
- Set the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm, while the centers remain soft.
- Allow to cool for 1 minute, then invert the ramekins onto plates to serve immediately.
