Welcome, dessert lovers! There’s a unique kind of joy in cutting into a warm, rich chocolate lava cake and watching the molten center ooze out. This recipe offers you a chance to indulge in that rare moment when simple ingredients come together to create something magical. Join us as we walk you through creating this irresistible treat!
Ingredients
- 1/2 cup unsalted butter
- 1 cup quality dark chocolate chips or block chocolate
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- Optional: a pinch of espresso powder for enhanced flavor
Equipments
- Double boiler or microwave-safe bowl
- Mixing bowls
- Whisk
- Ramekins or muffin tins
- Baking sheet
- Cooling rack
How to Make Chocolate Lava Cake – Step By Step
Step 1: Prepare the Ramekins
First things first, let’s get our baking setup ready. Preheat your oven to 425°F (220°C). Generously butter the inside of your ramekins or muffin tins, then lightly dust with cocoa powder, shaking out any excess. This extra layer ensures that your cakes slip out smoothly post-bake, maintaining those precious, gooey centers.
Step 2: Melt Chocolate and Butter
Using a double boiler or a microwave-safe bowl, melt the butter and chocolate together. If using a microwave, heat in short intervals, stirring frequently to prevent burning. The aim is a silky, smooth mixture. Once melted, set aside and let it cool slightly.
Step 3: Mix Eggs and Sugar
In a separate bowl, beat your eggs, egg yolks, and sugar together until pale and slightly thickened. This step is key because it incorporates air, which will aid in a risen, fluffy cake exterior surrounding your molten core.
Step 4: Combine All Ingredients
Gradually fold the chocolate mixture into the egg mixture. Stir gently but thoroughly until homogeneous. Slowly add the flour and salt (plus that pinch of espresso powder if you’re using it), mixing until just combined.
Step 5: Pour into Ramekins
Evenly distribute the batter between your prepared ramekins. Place them on a baking sheet for ease of moving into and out of the oven.
Step 6: Bake the Cakes
Place in the center of your preheated oven. Bake for 12-14 minutes, or until the edges are firm and the center jiggles slightly. Do not over-bake! This timing ensures the outer cake is set with a molten inside.
Step 7: Serve the Lava Cakes
Allow the cakes to sit for a minute before removing them from their molds. Run a thin knife around the edges to help release, invert onto plates, and serve immediately. Other serving suggestions below!
How to Serve Chocolate Lava Cake
Serving these chocolate lava cakes hot is key. Elevate the indulgence with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream on top. Add a dusting of powdered sugar or drizzle of raspberry sauce for a pop of color and contrasting flavor.
Recipe Success Tips & Suggestions
To ensure the ultimate lava flow, practice underbaking by a minute or two. Also, experimenting with different chocolate types can alter the richness to suit your preference. Remember, the chocolate quality directly influences the final taste. Don’t forget to allow the cakes to rest just long enough to set the edge but keep the center gooey.
Protein-Packed Chocolate Lava Cake: A Richer Delight
Love chocolate but want to up your protein intake? This version incorporates protein powder into the batter without compromising the yummy, runny center. Simply replace a portion of the flour with your favorite chocolate or vanilla protein powder. It not only enhances the nutritional value but also complements the richness of the dark chocolate.
This protein-infused treat is ideal for a post-workout dessert or anyone craving something sweet yet substantial. Just ensure your protein powder is heat-stable to maintain the cake’s texture and flavor. A wholesome variation that doesn’t skimp on indulgence!
Deliciously Decadent, Low-Carb Chocolate Lava Cake
For those keto warriors or anyone keeping an eye on carbs, this low-carb version uses almond flour and sugar substitutes to keep things sweet and diet-friendly. The combination of rich, bittersweet chocolate and almond’s subtle nuttiness is simply heavenly.
You’ll enjoy the same molten center, but without the carb load, allowing for guilt-free indulgence. Best part? It’s suitable for gluten-free diets as well, offering a versatile dessert option that can satisfy multiple dietary needs.
Storage Instructions
If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave to recapture that molten center before serving.
FAQs
- Can I make these cakes in advance? Yes! You can prepare the batter, cover, and refrigerate for up to a day. Bake directly from the fridge but add 1 minute to your bake time.
- Can I freeze chocolate lava cakes? Absolutely, freeze baked cakes and reheat from frozen at a low oven setting until warmed through.
- What is the best type of chocolate to use? High-quality dark chocolate with 60-70% cocoa content offers the perfect balance of flavor and melt.
- Are there egg substitutes that work for this recipe? Substitute with a combination of flaxseed meal and water or look for commercial egg replacers for a vegan version.
- What if I don’t have ramekins? A muffin tin will work, just grease well and reduce baking time slightly.
Share the Chocolate Lava Love!
There you have it—an indulgent dessert that is as much a feast for the eyes as the palate. Try this chocolate lava cake recipe to impress guests or simply treat yourself. Don’t forget to share your results with us and leave a comment below. We love hearing your sweet success stories!
Chocolate Lava Cake
Ingredients
Main Ingredients
- unsalted butter
- dark chocolate chips
- large eggs
- large egg yolks
- granulated sugar
- all-purpose flour
- salt
Instructions
Steps
- Preheat your oven to 425°F (220°C) and prepare the ramekins with butter and cocoa powder.
- Melt butter and chocolate together, then let cool slightly.
- Beat eggs, egg yolks, and sugar until the mixture is pale and thick.
- Fold the chocolate mixture into the egg mixture, then add flour and salt.
- Fill ramekins with batter and place on a baking sheet.
- Bake for 12-14 minutes until edges are firm but center is slightly jiggly.