Rich Molten Lava Cakes
An easy dark chocolate molten lava cake recipe that will always be in style. Delicate chocolate cake oozing with a rich, gooey center and served warm. Here's how to make it.
Servings: 4 individual lava cakes
Calories: 582kcal
Ingredients
- 1 stick (4 ounces; 8 tablespoons) unsalted butter, cubed
- 6 ounces dark chocolate, chopped (I like Guittard and Valrhona)
- 2 egg yolks
- 2 eggs
- 1/4 cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon instant espresso powder, optional
- 2 tablespoons all-purpose flour
- Vanilla ice cream, powdered sugar, whipped cream, or berries to garnish (optional)
Instructions
- Preheat the oven to 450°F and position the rack in the center. Grease four 6-ounce ramekins very well.PRO TIP: The high temperature is essential to the finished texture. The high temperature bakes the lava cake fully on the outside, but not the centers. PRO TIP: I recommend setting the ramekins on a baking sheet for ease of getting them in and out of the oven.
- Over a double boiler, melt together the butter and chocolate. Stir to emulsify.PRO TIPS: Double boilers are easy, but you want to get it right. 1) Don't let the water touch the bottom of the bowl; you want the steam to heat the bowl, not water. 2) Keep the water at a simmer, never a boil. 3) Finally, don't let any water get into the bowl with the chocolate -- the chocolate could seize.
- In a bowl of a mixer fitted with the whisk attachment, beat together the egg yolks, eggs, sugar, salt, vanilla, and espresso powder (if using). Beat for about five minutes, until the batter is thick and light, almost like very soft-peak whipped cream.
- Quickly stir in the melted butter and chocolate, along with the flour. Mix just until fully incorporated. Don't forget to scrape the bottom and sides of the bowl! Evenly divide the batter among the ramekins.
- Bake the lava cakes for exactly 12 minutes. The sides and top will look firm and dry.
- Remove the chocolate lava cakes from the oven. Cool for one minute. Run a paring knife around the edges if you like, to loosen the sides. Use a potholder or clean kitchen towel (they're hot!), to invert each ramekin onto a dessert plate. Leave for 10 seconds, then remove the ramekin.
- Ta-da! Serve immediately with a dusting of powdered sugar, a dollop of ice cream or whipped cream, or a few fresh berries.
Notes
These chocolate lava cakes can be prepared up to a day in advance. Go through step five and refrigerate, covered. Bring to room temperature before baking; this will take about 45 minutes or so. Bake uncovered.
Dark chocolate runs from 56% to 100% cacao. I recommend somewhere in the 60% to 72% range for this recipe, with the higher percentage being more bittersweet. Avoid chocolate chips, which contain emulsifiers and can mess with the final gooey texture.
Nutrition
Calories: 582kcal | Carbohydrates: 36g | Protein: 8g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 236mg | Potassium: 361mg | Fiber: 5g | Sugar: 23g | Vitamin A: 971IU | Calcium: 63mg | Iron: 6mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
