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Chocolate Lava Cake

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A decadent individual dessert with a crisp exterior and a warm, molten chocolate center that flows like lava when you cut into it. Perfect for impressing dinner guests or creating a romantic dessert for two.

Ingredients

Scale

For the Cakes:

  • 6 ounces high-quality semi-sweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup confectioners’ sugar, plus more for dusting
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For Serving (Optional):

 

  • Vanilla ice cream
  • Fresh berries (strawberries, raspberries)
  • Mint leaves for garnish
  • Chocolate sauce for drizzling

Instructions

  1. Prepare the Oven and Ramekins: Preheat your oven to 425°F (220°C). Butter and lightly flour four 6-ounce ramekins or custard cups. Tap out excess flour. Place the prepared ramekins on a baking sheet.
  2. Melt the Chocolate and Butter: In a medium heat-proof bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, use a double boiler by placing the bowl over a pot of simmering water (ensure the bowl doesn’t touch the water) and stir until melted. Let cool slightly.
  3. Mix the Batter: In a separate bowl, whisk together the flour, confectioners’ sugar, and salt. Add the eggs and egg yolks to the chocolate mixture and whisk until well combined. Stir in the vanilla extract. Gradually add the flour mixture and gently fold until just incorporated. Do not overmix.
  4. Fill and Bake: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Bake in the preheated oven for 12-14 minutes. The cakes are done when the edges are firm but the centers are still soft. The tops should be set but still slightly jiggly in the middle.
  5. Serve Immediately: Remove from oven and allow to cool for 1 minute. Run a knife around the edges to loosen. Place an inverted plate on top of each ramekin and, using oven mitts, carefully flip over to release the cake. Dust with confectioners’ sugar, add desired toppings, and serve immediately while the center is still warm and flowing.

Serving Suggestions:

 

Serve each cake immediately after unmolding with a scoop of vanilla ice cream on the side. Add fresh berries for color and a tart contrast to the rich chocolate. A light dusting of powdered sugar and a sprig of mint makes for an elegant presentation. For chocolate lovers, add an extra drizzle of warm chocolate sauce.

Notes

Pro Tips:

  • Use high-quality chocolate for the best flavor – this is a dessert where the chocolate is the star.
  • Room temperature eggs will incorporate better into the batter.
  • The baking time is crucial – too long and you’ll lose the molten center, too short and the cake may collapse when unmolded.
  • For make-ahead convenience, prepare the batter, fill the ramekins, and refrigerate for up to 24 hours before baking. Add 1-2 minutes to the baking time if cooking from cold.

Common Mistakes to Avoid:

  • Overmixing the batter, which can incorporate too much air and affect the texture.
  • Opening the oven door during baking, which can cause temperature fluctuations.
  • Overbaking – remember that carryover cooking continues after removing from the oven.
  • Not properly greasing the ramekins, which can make unmolding difficult.

Storage Instructions:

Chocolate lava cakes are best enjoyed immediately after baking when the centers are warm and flowing. However, if you have leftovers, cover and refrigerate for up to 2 days. To reheat, microwave for 20-30 seconds, but note that the molten center may not be as fluid as when freshly baked.

 

Enjoy your Chocolate Lava Cake!

Find it online: https://bakesbliss.com/chocolate-lava-cake/