Chocolate Lava Cake
Decadent chocolate dessert featuring a warm molten center, perfect for elegant occasions or easy home preparation with rich flavor and a gooey texture.
Equipment
- 4 ramekin buttered and floured
- 1 baking sheet to hold ramekins
- 1 heatproof bowl for melting chocolate and butter
- 1 whisk for mixing ingredients
Ingredients
- ½ cup 1 stick unsalted butter
- 4 oz dark chocolate chopped
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
- Vanilla ice cream optional
- Powdered sugar optional
- Fresh berries optional
Instructions
- Preheat the oven to 425°F (220°C).
- Butter four ramekins and lightly dust with flour. Arrange on a baking sheet.
- Melt the butter and chopped dark chocolate in a heatproof bowl until smooth, using a microwave in short bursts or a double boiler.
- Whisk powdered sugar into the melted chocolate mixture until combined.
- Add eggs and egg yolks one at a time, whisking well after each addition.
- Stir in vanilla extract.
- Fold in the flour and pinch of salt gently until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 11 to 13 minutes until edges are firm and centers are soft and slightly jiggly.
- Allow cakes to rest for 1 minute after baking.
- Invert cakes onto serving plates carefully or serve directly in ramekins.
- Optionally dust with powdered sugar or serve with vanilla ice cream and fresh berries.
Notes
- Do not overbake to maintain molten center texture.
- Batter can be refrigerated up to 24 hours before baking.
- Add a chocolate square in center for extra indulgence.
- Enhance flavor with espresso powder or orange zest.