Description
These chocolate lava cakes are rich and decadent, with a molten chocolate center. They are perfect for a special occasion or a comforting dessert.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, plus more for ramekins
- 4 ounces bittersweet chocolate, chopped
- 1 cup powdered sugar
- 2 large whole eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
- Optional: fresh raspberries or powdered sugar, for serving
Instructions
- Preheat oven to 425°F (220°C). Butter and lightly flour four 6-ounce ramekins.
- Melt butter and chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in powdered sugar until combined.
- Whisk in whole eggs, egg yolks, and vanilla extract until well blended.
- Fold in flour and salt until just combined. Do not overmix.
- Divide batter evenly among the prepared ramekins.
- Bake for 12-14 minutes, or until the edges are set but the center is still jiggly.
- Carefully invert each cake onto a serving plate. Let stand for 1 minute before lifting the ramekin.
- Serve immediately, optionally with fresh raspberries or a dusting of powdered sugar.
Notes
- For best results, use good quality bittersweet chocolate.
- Do not overbake, or the center will not be molten.
- These cakes are best served warm.
- You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Bring to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cake
- Calories: 550
- Sugar: 45g
- Sodium: 120mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg