Description
Molten chocolate lava cakes melt hearts with rich, gooey centers that spill silky chocolate goodness onto elegant plates. Guests will swoon over this French-inspired dessert that combines intense cocoa flavors with dramatic presentation and irresistible indulgence.
Ingredients
Scale
Main Ingredients:
- 6 ounces (170g) semi-sweet or dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter
- 2 tablespoons (15g) all-purpose flour
Coating Ingredient:
- Cocoa powder, for dusting ramekins
Additional Equipment:
- Extra unsalted butter for greasing ramekins
Instructions
- Prepare the baking environment by heating the oven to a scorching 425F (220C). Meticulously coat four ramekins with butter, then generously sprinkle cocoa powder, ensuring an even, non-stick surface. Discard any loose cocoa powder.
- Create a velvety chocolate base by melting chopped chocolate and butter using a double boiler or microwave technique. Stir gently during heating to achieve a silky-smooth consistency. Allow the mixture to cool slightly and rest.
- In a separate mixing vessel, vigorously whisk eggs, egg yolks, and sugar until the mixture transforms into a pale, luxurious cream with a thick, ribbon-like texture. This process typically takes 1-2 minutes of continuous whisking.
- Delicately incorporate the cooled chocolate mixture into the egg blend, using a folding motion to maintain the airy texture. Sift flour over the batter, gently folding until ingredients are just combined, avoiding overmixing.
- Distribute the batter evenly among the prepared ramekins, filling each approximately three-quarters full. Arrange the ramekins on a baking sheet for stable transportation and even heat distribution.
- Position the baking sheet in the preheated oven and bake for 12-14 minutes. The ideal moment arrives when edges appear set, yet centers remain delightfully soft and slightly trembling.
- After removing from the oven, allow the cakes to rest momentarily. Carefully trace the edges with a knife to loosen. Invert each ramekin onto individual serving plates, lifting gently to reveal the molten chocolate centers.
- Enhance the presentation by dusting with powdered sugar. Complement the dessert with fresh berries, a dollop of whipped cream, or a scoop of creamy vanilla ice cream. Serve immediately to fully appreciate the luxurious, flowing chocolate interior.
Notes
- Use high-quality dark chocolate with at least 60% cocoa solids for rich, intense flavor that elevates the entire dessert.
- Ensure ingredients like eggs and butter are at room temperature to create a smoother, more consistent batter that blends effortlessly.
- Avoid overmixing the batter when adding flour to prevent tough, dense lava cakes that lose their signature gooey center.
- Grease ramekins thoroughly and dust with cocoa powder to help cakes release cleanly without sticking or breaking.
- Check doneness by looking for set edges with a slightly wobbly center – this guarantees that perfect molten chocolate interior.
- Serve immediately after baking to experience the magical moment when warm chocolate flows from the cake’s center.
- For gluten-free variation, substitute all-purpose flour with almond flour or gluten-free flour blend.
- Reduce sugar by 25% for a less sweet version that highlights the chocolate’s deep, complex notes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 551
- Sugar: 25g
- Sodium: 38mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg