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Chocolate Lava Cake

A decadent dessert with a rich, molten center and soft outer layer, perfect for romantic dinners or special gatherings.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter Melted for the batter
  • 4 ounces bittersweet chocolate, chopped Can substitute with semi-sweet chocolate
  • 1 cup powdered sugar For sweetness and texture
  • 2 whole eggs Large eggs
  • 2 large egg yolks Adds richness
  • 6 tablespoons all-purpose flour To stabilize the batter
  • 1 teaspoon vanilla extract For flavor
  • 1 pinch salt Enhances flavors
  • Butter and cocoa powder for greasing ramekins To prevent sticking

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease four 6-ounce ramekins with butter and dust them with cocoa powder, gently tapping to remove the excess.
  3. 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.
  4. Whisk in powdered sugar until it’s combined and glossy.
  5. Incorporate the eggs and egg yolks, whisking until the batter is smooth.
  6. Stir in the vanilla extract and a pinch of salt for flavor.
  7. Gently fold in the flour until just combined—avoid over-mixing!
  8. Divide the batter evenly among the prepared ramekins.
Cooking
  1. Set the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm, while the centers remain soft.
  2. Allow to cool for 1 minute, then invert the ramekins onto plates to serve immediately.

Notes

Serve with vanilla ice cream or whipped cream. Elevate with fresh berries, powdered sugar, or warm chocolate sauce. Store leftovers in an airtight container in the fridge for up to two days.