Description
This decadent Chocolate Lava Cakes recipe delivers rich, molten-centered desserts that are perfect for special occasions or a luxurious treat. With a crisp outer edge and a gooey, chocolatey core, these individual cakes bake quickly and serve beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
Chocolate Lava Cakes
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray or extra butter for greasing
Serving (Optional)
- Vanilla ice cream or whipped cream
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins thoroughly with cooking spray or butter and place them on a baking sheet for easy handling.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together by heating in 30-second intervals. Stir well after each interval until the mixture is smooth and fully combined.
- Add Powdered Sugar: Stir the powdered sugar into the melted chocolate mixture ensuring it is well incorporated without lumps.
- Incorporate Eggs: Add the whole eggs and extra egg yolks to the chocolate mixture, mixing thoroughly to create a smooth batter.
- Stir in Flavorings: Add the vanilla extract and a pinch of salt to enhance depth of flavor, stirring to combine evenly.
- Fold in Flour: Gently fold the all-purpose flour into the batter using a spatula until just combined. Be careful not to overmix to keep the cakes tender.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins, filling them close to the top.
- Bake: Bake the cakes in the preheated oven for 12 to 14 minutes, or until the edges are set and firm but the center remains soft and molten.
- Rest and Loosen: Remove from the oven and let the cakes rest for 1 minute. Carefully run a knife around the edges of each ramekin to loosen the cakes.
- Serve: Invert each cake onto individual dessert plates. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finishing touch.
Notes
- Do not overbake, as the signature molten center will be lost if the cake is fully set inside.
- Use quality semi-sweet chocolate for the best rich flavor.
- Allow the batter to cool slightly before filling ramekins to avoid melting the butter or chocolate too much.
- Ramekins should be well greased to ensure easy removal of the cakes.
- Serve immediately as the molten center begins to firm up as it cools.
