Description
This classic Molten Lava Cake recipe delivers rich, gooey chocolate centers surrounded by a tender, cakey exterior. Perfect for chocolate lovers, these individual cakes are quick to prepare and bake, making them an impressive yet simple dessert for any occasion. Serve warm with vanilla ice cream and chocolate sauce for an irresistible treat.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter (plus 1 tablespoon softened butter for greasing)
- 8 ounces baking chocolate (chopped)
- 4 large eggs
- 4 egg yolks
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder (plus extra for dusting)
Optional for Serving
- Powdered sugar
- Vanilla ice cream
- Chocolate sauce
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 450°F (230°C). Generously grease six 4-ounce ramekins with softened butter and dust them with cocoa powder to prevent sticking. Set aside.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the unsalted butter and chopped baking chocolate together in 30-second intervals, stirring after each until the mixture is smooth and fully melted.
- Whisk Eggs and Sugar: In a large mixing bowl, vigorously whisk the eggs, egg yolks, and granulated sugar until the mixture becomes pale, thick, and fluffy, which usually takes about 2 to 3 minutes.
- Combine Chocolate and Flavorings: Add the melted chocolate and butter mixture, vanilla extract, and salt to the egg mixture. Stir gently but thoroughly to combine all ingredients evenly.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour and cocoa powder into the chocolate mixture until just combined, being careful not to overmix to maintain a tender cake texture.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling each about three-quarters full. Place the ramekins on a baking sheet for easy handling.
- Bake the Cakes: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cakes are set and firm but the centers remain soft and slightly jiggly.
- Cool and Remove Cakes: Let the cakes cool for 1 minute in the ramekins. Then, carefully cover each ramekin with a small plate, invert it, and gently release the cake. Allow the cakes to rest for a few seconds before lifting the ramekins away.
- Serve: Serve the molten lava cakes warm, topped with a dusting of powdered sugar, a scoop of vanilla ice cream, and a drizzle of chocolate sauce for an indulgent finish.
Notes
- Do not overbake the cakes; the gooey molten center is key to the dessert.
- Use good quality baking chocolate for best flavor.
- Greasing ramekins thoroughly and dusting with cocoa powder prevents sticking and ensures smooth release.
- Serve immediately after baking for optimal molten texture.
- Optionally, you can prepare the batter ahead of time and refrigerate before baking, but add an additional minute or two to bake time if baking cold batter.
