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
