Description
Chocolate Lava Cake Recipe
Ingredients:
4 oz (115g) semi-sweet or bittersweet chocolate
1/2 cup (1 stick) unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Butter or cooking spray (for greasing the ramekins)
Cocoa powder (optional, for dusting)
Instructions:
Preheat Oven and Prepare Ramekins:
Preheat your oven to 425°F (220°C).
Grease four 6 oz ramekins with butter or non-stick cooking spray, then dust them lightly with cocoa powder. This ensures the cakes will release easily.
Melt Chocolate and Butter:
In a microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals, stirring each time until the mixture is fully melted and smooth. Alternatively, melt the chocolate and butter over a double boiler on the stovetop.
Make the Cake Batter:
To the melted chocolate and butter mixture, add the powdered sugar and stir until well combined.
Add the eggs, egg yolks, and vanilla extract. Whisk until smooth and fully incorporated.
Gently fold in the flour and a pinch of salt until just combined (don’t overmix).
Fill the Ramekins:
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake the Lava Cakes:
Bake in the preheated oven for 12–14 minutes, or until the edges are set but the centers are soft and slightly wobbly. The exact time may vary based on your oven, so keep an eye on them.
Serve:
Once baked, remove the ramekins from the oven and let them sit for 1 minute.
Run a knife around the edges to loosen the cakes, then carefully place a plate over each ramekin and flip it over. Gently lift off the ramekin, and the cake should release easily.
Optional: Dust with powdered sugar or cocoa powder, and serve with vanilla ice cream or whipped cream.
Tips:
Chocolate: Use high-quality semi-sweet or bittersweet chocolate for the best results.
Timing: Do not overbake! The key is to have a soft, molten center. If unsure, check the cakes after 12 minutes.
Make Ahead: Prepare the batter in advance, refrigerate the ramekins, and bake when ready. Add an extra minute to the baking time if the cakes are chilled.
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Step-by-Step Guide
Follow these detailed instructions for perfect lava cakes every time. First, ensure all ingredients are at room temperature, especially the eggs, for a smooth batter. Preheat your oven to 425°F (220°C) and position a rack in the center. Thoroughly grease four 6-ounce ramekins with butter, then dust with cocoa powder, tapping out the excess. To melt the chocolate and butter, the double boiler method is recommended for the most controlled melt: place the bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water. Once melted and smooth, remove from heat. Whisk in the powdered sugar until fully dissolved. Add the whole eggs, egg yolks, and vanilla, whisking vigorously for 1-2 minutes until the mixture becomes slightly thickened and glossy. This step is crucial for texture. Finally, sift the flour and salt over the batter and fold gently with a spatula until no dry streaks remain. Divide the batter and bake immediately.
Serving Suggestions
Presentation elevates this decadent dessert. Serve the inverted cake on a warm plate. A classic pairing is a scoop of high-quality vanilla bean ice cream placed beside the warm cake, creating a hot-and-cold contrast. For a fruity accent, add a handful of fresh raspberries or a drizzle of raspberry coulis. A dusting of powdered sugar or cocoa powder adds a professional finish. For an adult twist, a small pour of Bailey’s Irish Cream, Grand Marnier, or a chilled dessert wine makes an excellent accompaniment.
How-to Summary
In short: Grease and dust ramekins. Melt chocolate and butter together. Whisk in sugar, then eggs and vanilla until glossy. Fold in flour and salt. Divide batter into ramekins. Bake at 425°F for 12-14 minutes until edges are set but center is soft. Let rest for 1 minute, then invert onto a plate and serve immediately with your chosen toppings.
Frequently Asked Questions
Can I make these ahead of time? Yes. Prepare the batter, pour it into the prepared ramekins, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 1-2 extra minutes to the baking time.
What if I don’t have ramekins? You can use a standard muffin tin in a pinch. Grease and dust the cups well and reduce the baking time to 8-10 minutes. Be very careful when removing them.
Why is my lava cake fully cooked inside? This means it was overbaked. Oven temperatures vary, so start checking at 10 minutes. The top should be just set and the center should jiggle noticeably when you gently shake the ramekin.
Can I use chocolate chips? It’s not recommended. Chocolate chips contain stabilizers that prevent them from melting as smoothly. For the best molten texture and flavor, use bar chocolate chopped into small pieces.
How do I store leftovers? Lava cakes are best served immediately. Once baked, the molten center will solidify. You can refrigerate leftover cakes and gently reheat them in the microwave for 15-20 seconds, though the texture will be more like a regular cake.
Common Mistakes to Avoid
- Overmixing the flour: Fold just until combined to avoid a tough, dense cake.
- Overbaking: This is the most common error. The center must look underbaked when you take it out.
- Using cold ingredients: Cold eggs can cause the melted chocolate to seize or result in a lumpy batter.
- Skipping the ramekin prep: Inadequate greasing and dusting will cause the cakes to stick and break during unmolding.
- Letting them sit too long after baking: Rest for only 1 minute before inverting. Waiting longer will cause the cakes to continue cooking and the lava center to set.
Conclusion
Mastering the chocolate lava cake is a rewarding culinary achievement that impresses with its elegant contrast of textures. By using quality chocolate, carefully monitoring bake time, and avoiding common pitfalls, you can create a restaurant-quality dessert at home. Remember, the signature molten center relies on precise baking, so trust the visual cues. Serve it warm with your favorite accompaniments for a truly unforgettable dessert experience.