Molten Chocolate Lava Cakes
Indulge in the rich, gooey goodness of molten chocolate lava cakes. With a warm, cakey exterior and a flowing, molten center, this dessert is perfect for date night, holidays, or just because.
Equipment
- Ramekins
- Microwave-safe bowl
- Mixing Bowls:
- Whisk
- Oven
Ingredients
Lava Cake Batter
- 6 oz semi-sweet chocolate high-quality, chopped
- 0.5 cup unsalted butter
- 0.25 cup all-purpose flour
- 0.5 cup confectioners’ sugar
- 1/8 tsp salt
- 2 large eggs
- 2 large egg yolks
Optional Toppings
- ice cream
- fresh berries
- chocolate syrup
Instructions
- Preheat your oven to 425°F (218°C). Lightly grease four 6-ounce ramekins with nonstick spray and dust with cocoa powder.
- Coarsely chop the chocolate and add it to a microwave-safe bowl with the butter. Microwave in 10-second intervals, stirring each time, until smooth and fully melted.
- In a separate bowl, whisk together the flour, confectioners’ sugar, and salt.
- In another bowl, whisk the eggs and egg yolks until combined.
- Add the chocolate mixture to the flour mixture, then add the eggs. Gently stir until a smooth, slightly thick batter forms.
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- Bake for 12–14 minutes or until the edges are firm but the centers are still soft. For muffin tins, bake 8–10 minutes.
- Let cool for 1 minute, then carefully invert onto plates. Serve warm with toppings of choice.
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Notes
You can make the batter ahead of time and store it in the fridge for up to 1 day. Let it come to room temperature before baking. Dusting the ramekins with cocoa powder ensures easy release.