Description
Decadent and rich Chocolate Lava Cakes featuring a molten chocolate center, made using premium semisweet or dark chocolate. These individual cakes bake quickly for a perfect dessert served warm, optionally topped with powdered sugar or vanilla ice cream.
Ingredients
Scale
Chocolate Mixture
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 6 oz (170 g) premium semisweet or dark chocolate bar, coarsely chopped
- ½ teaspoon instant coffee (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Egg Mixture
- 2 large eggs
- 2 large egg yolks, room temperature
- ⅓ cup (66 g) light brown sugar, firmly packed
Dry Ingredients
- ¼ cup (32 g) all purpose flour
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 450F (235C). Grease the bottom and sides of four 3 ½” diameter ramekins with baking spray or lightly grease and flour them. Arrange them on a baking sheet and set aside.
- Make Chocolate Mixture: In a medium microwave-safe bowl, combine the chopped chocolate and butter. Heat in 20-second increments, stirring thoroughly between each until smooth and fully melted.
- Add Flavorings: Stir in the instant coffee, vanilla extract, and salt if using, ensuring they are well blended into the chocolate mixture.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and brown sugar vigorously for about 15 seconds or until the mixture is foamy and well combined.
- Combine Mixtures: Pour the egg mixture into the chocolate mixture and stir until fully incorporated and smooth.
- Add Flour: Sift the flour over the chocolate mixture and gently fold it in until just combined, avoiding overmixing.
- Portion Batter: Evenly divide the batter among the prepared ramekins or a jumbo muffin tin. If using ramekins, bake for 9-11 minutes; if using a jumbo muffin tin, bake for 6-7 minutes. The edges should look cakey and set, while the center remains slightly jiggly.
- Cool and Unmold: Allow the cakes to cool for 5 minutes. Run a knife carefully around each cake to loosen it from the sides, then invert onto serving plates using oven mitts as the ramekins will be hot.
- Serve: Serve the lava cakes warm, topped with a dusting of powdered sugar or a scoop of vanilla ice cream. Beware the molten center will be very hot and may need additional cooling time.
Notes
- Substituting chocolate chips: The recipe can be made with 1 cup of semisweet chocolate chips, but premium bars yield a better molten filling and richer flavor.
- Coffee: Adding instant coffee enhances the chocolate flavor without imparting a coffee taste.
- Without ramekins: Use a 6-count jumbo muffin tin for six cakes; these should be baked for 6-7 minutes to achieve similar results.
- Make ahead: Batter can be prepared up to 3 days in advance and stored refrigerated. Bring to room temperature before baking.
- Storage: Baked lava cakes can be stored for up to two days or frozen but are best enjoyed fresh and warm for optimal texture.
Nutrition
- Serving Size: 1 cake (approx. 100 g)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 150 mg
