Description
A decadent and easy-to-make dessert featuring rich, molten chocolate lava cakes with a gooey center, baked to perfection in just 25 minutes. Perfect for chocolate lovers seeking an impressive yet simple treat.
Ingredients
Scale
For the Cakes
- 9 tablespoons softened unsalted butter, divided
- ¼ cup + 1 tablespoon all-purpose flour, divided
- 1 tablespoon cocoa powder
- 6 ounces bittersweet chocolate, chopped
- 6 tablespoons granulated sugar
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- Pinch of salt
Instructions
- Prepare Ramekins: Preheat your oven to 450°F (232°C). Use 1 tablespoon of butter to grease four ramekins thoroughly. In a small bowl, combine 1 tablespoon of flour with the cocoa powder. Dust the insides of the buttered ramekins with this mixture, ensuring even coverage, then tap out the excess. Arrange the prepared ramekins on a sheet pan for easy handling.
- Melt Chocolate and Butter: Place the chopped bittersweet chocolate and the remaining 8 tablespoons of butter into a microwavable bowl. Microwave at 50% power for 1 minute, then stir. Continue microwaving in 30-second bursts at 50% power, stirring after each, until the mixture is smooth and fully melted. Set aside to cool slightly.
- Beat Eggs and Sugar: In a medium mixing bowl, combine the granulated sugar, whole eggs, and egg yolks. Begin beating slowly, then increase the speed to medium-high. Beat for approximately 3 minutes until the mixture has doubled in volume and turned a pale yellow color, indicating it’s well aerated.
- Combine Mixtures: Gently fold the cooled chocolate mixture into the beaten eggs until just combined. Then add the remaining 1/4 cup of flour and a pinch of salt, folding carefully until the batter is smooth and just mixed, avoiding overmixing to keep it light.
- Fill and Bake: Evenly divide the batter among the prepared ramekins. Place them back on the sheet pan and bake in the preheated oven for 9 to 10 minutes. Start checking at 9 minutes; the edges should be firm and set, while the center remains soft and slightly wiggly with a matte finish.
- Cool and Unmold: Remove the ramekins from the oven and let them cool for one minute. Run a thin, sharp knife around the edges to loosen the cakes. Place a small plate atop each ramekin, invert it carefully, and gently lift the ramekin to release the cake onto the plate.
- Garnish and Serve: Dust the molten lava cakes with powdered sugar for a delicate finish and top with fresh fruit or your preferred garnish. Serve immediately while warm to enjoy the gooey interior.
Notes
- Use room temperature eggs to ensure better volume when beating.
- Be careful not to overbake; the signature molten center requires the cakes to be slightly underbaked in the middle.
- You can substitute bittersweet chocolate with semi-sweet for a slightly sweeter cake.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Make sure to grease and dust ramekins well to prevent sticking and ensure easy unmolding.
