Why You’ll Love This Recipe
- Molten Center: The signature molten chocolate core makes every bite irresistibly luscious.
- Simple Ingredients: Uses basic pantry staples you likely already have.
- Quick Preparation: Ready in under an hour, perfect for last-minute dessert cravings.
- Elegant Presentation: Individual ramekins make serving easy and impressive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Butter and cocoa powder (for greasing ramekins)
Directions
- Preheat your oven to 425°F (220°C).
- Butter four ramekins and dust them with cocoa powder to prevent sticking.
- In a microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring in between, until smooth.
- Stir in powdered sugar until well combined.
- Whisk in the eggs and egg yolks until smooth.
- Add vanilla extract and mix well.
- Gently fold in flour and salt until just combined. Avoid overmixing.
- Divide batter evenly among prepared ramekins.
- Place ramekins on a baking sheet and bake for 12-15 minutes, until edges are firm but centers remain soft.
- Remove from oven and let cool for about 10 minutes.
- Carefully invert each ramekin onto a plate and serve immediately to enjoy the molten center.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Bake Time: 12-15 minutes
Cooling Time: 10 minutes
Total Time: Approximately 45 minutes
Variations
- Flavor Boost: Add a tablespoon of espresso powder for enhanced chocolate flavor.
- Toppings: Serve with fresh berries, whipped cream, or a dusting of powdered sugar.
- Chocolate Types: Use dark or milk chocolate chips to vary sweetness and richness.
- Portion Size: Use smaller ramekins for mini lava cakes.
Storage/Reheating
- Chocolate lava cake is best served fresh.
- Leftovers can be refrigerated for up to 1 day but may lose the molten texture.
- Reheat gently in a microwave for 15-20 seconds if desired.
FAQs
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it in the ramekins for up to 24 hours before baking.
How do I know when the cakes are done?
The edges should be set and firm, but the center should still jiggle slightly.
Can I use a different type of chocolate?
Yes, feel free to use dark chocolate, milk chocolate, or even a mix for different flavors.
What if I don’t have ramekins?
Use small oven-safe dishes or custard cups of similar size.
Can I make this gluten-free?
Yes, substitute all-purpose flour with gluten-free flour blends.
How do I prevent the cakes from sticking?
Butter the ramekins thoroughly and dust with cocoa powder before adding batter.
Can I double the recipe?
Absolutely, just double ingredients and bake in more ramekins.
What can I serve with lava cake?
Vanilla ice cream, fresh berries, or a drizzle of caramel or raspberry sauce pair well.
Is it possible to freeze lava cake?
It’s best enjoyed fresh; freezing may alter texture and molten center.
Can I use a convection oven?
Yes, reduce temperature by 25°F and watch carefully to avoid overbaking.
Conclusion
This Chocolate Lava Cake recipe delivers a rich, decadent dessert with an ooey-gooey center that’s sure to wow anyone lucky enough to enjoy it. Simple to make yet elegant in presentation, it’s perfect for special occasions or anytime you want a truly indulgent treat.
Chocolate Lava Cake: An Incredible Ultimate Recipe
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Lava Cake is a classic dessert with a rich, fudgy cake exterior and a molten, gooey chocolate center. Quick to prepare and elegant to serve, it’s perfect for special occasions or indulgent treats.
Ingredients
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
Butter and cocoa powder (for greasing ramekins)
Instructions
- Preheat oven to 425°F (220°C).
- Butter four ramekins and dust with cocoa powder to prevent sticking.
- In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring until smooth.
- Stir in powdered sugar until combined.
- Whisk in eggs and egg yolks until smooth.
- Add vanilla extract and mix well.
- Gently fold in flour and salt until just combined, avoiding overmixing.
- Divide batter evenly among prepared ramekins.
- Place ramekins on baking sheet and bake for 12-15 minutes, until edges are firm but centers remain soft.
- Remove from oven and cool for 10 minutes.
- Invert each ramekin onto plate and serve immediately to enjoy molten center.
Notes
Add espresso powder for enhanced chocolate flavor.
Serve with fresh berries, whipped cream, or powdered sugar dusting.
Use dark or milk chocolate chips to vary flavor.
Use smaller ramekins for mini lava cakes.
Prepare batter ahead and refrigerate in ramekins up to 24 hours before baking.
Edges should be set while centers jiggle slightly when done.
Butter ramekins thoroughly and dust with cocoa powder to prevent sticking.
Pair with vanilla ice cream or caramel sauce for best taste.
Freezing is not recommended as it affects texture.
For convection ovens, reduce temperature by 25°F and monitor baking time.
Nutrition
- Serving Size: 1 cake
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 150mg
