Molten Lava Cake
This decadent molten lava cake features a crispy exterior with a rich, gooey chocolate center that flows like lava when you cut into it. Perfect for impressing dinner guests or satisfying an intense chocolate craving, these individual cakes bake in just 12 minutes and deliver restaurant-quality results every time.
Equipment
- 4 ramekins 6-ounce capacity
- Medium saucepan For double boiler
- Heatproof bowl For melting chocolate
- Electric mixer or whisk
- Baking sheet To hold ramekins
Ingredients
- 6 tablespoons unsalted butter 85g, plus extra for greasing
- 6 ounces dark chocolate 170g, 60-70% cacao, chopped
- 2 large eggs at room temperature
- 2 large egg yolks at room temperature
- 1/4 cup granulated sugar 50g
- 2 tablespoons all-purpose flour 16g
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For Dusting and Serving
- 2 tablespoons cocoa powder for dusting ramekins
- powdered sugar for garnish, optional
- vanilla ice cream for serving, optional
- fresh berries for serving, optional
Instructions
- Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess.
- Create a double boiler by simmering water in a saucepan with a heatproof bowl on top. Melt butter and chopped chocolate together, stirring until smooth, then remove from heat.
- In a separate bowl, whisk together eggs, egg yolks, and sugar for about 2 minutes until thick and pale. Add vanilla extract.
- Pour melted chocolate mixture into egg mixture and gently fold until combined. Sift in flour and salt, then fold just until no streaks remain.
- Divide batter evenly among prepared ramekins, filling each about 3/4 full. Place ramekins on a baking sheet.
- Bake for 12-14 minutes until edges are firm but centers still jiggle slightly when gently shaken. The tops should look set.
- Let cool for 1 minute, then run a knife around edges and invert onto serving plates. Dust with powdered sugar and serve immediately with ice cream or berries if desired.
Notes
- The key to a molten center is not overbaking - the cakes should look set on top but still jiggle in the center when gently shaken.
- You can prepare the batter and fill the ramekins up to 24 hours in advance. Cover with plastic wrap and refrigerate, then add 2-3 minutes to baking time.
- Use high-quality chocolate for best results - the chocolate flavor is the star here, so choose one you love eating on its own.
- If you don't have ramekins, you can use a muffin tin, but reduce baking time to 10-12 minutes and watch carefully.
- For a flavor twist, add a teaspoon of espresso powder to the batter or a tablespoon of liqueur like Grand Marnier or Kahlua.
- The cakes can be baked directly from frozen - just add 3-4 minutes to the baking time without thawing.
- Invert the cakes immediately after the 1-minute rest - if they cool too much, they won't release from the ramekins easily.
- Leftover cakes can be reheated in the microwave for 20-30 seconds, though they won't be quite as molten.
- For extra indulgence, hide a small piece of chocolate truffle in the center of each cake before baking.
- Make sure eggs are at room temperature for better volume when whisking and smoother incorporation into the batter.
Nutrition
Serving: 1cakeCalories: 425kcalCarbohydrates: 38gProtein: 8gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 28gVitamin A: 12IUCalcium: 4mgIron: 15mg
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