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Chocolate Lava Cake Recipe

★★★★★

4.5 from 120 reviews
  • Author: Victor
  • Total Time: 23-25 minutes
  • Yield: 4 servings 1x

Description

Indulge in this decadent Chocolate Lava Cake recipe that features a rich, molten center surrounded by a tender, fudgy cake exterior. Perfect for chocolate lovers craving an elegant yet easy-to-make dessert, this recipe uses high-quality 60% cacao baking chocolate, ensuring a deep chocolate flavor with a smooth texture. Serve warm with a dusting of confectioners sugar, a scoop of vanilla ice cream, and a drizzle of chocolate syrup for an unforgettable finish.

Ingredients

Scale

Chocolate Batter

  • 4 ounces Premium Baking Chocolate 60% Cacao
  • 1/2 cup unsalted butter (one stick), cut into ½ inch cubes
  • 1 cup confectioners sugar
  • ¼ cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 egg yolks
  • 1 teaspoon vanilla extract

For Preparing Ramekins

  • Cooking spray
  • Cocoa powder (for dusting ramekins)

For Serving

  • Additional confectioners sugar (for dusting)
  • Vanilla ice cream
  • Chocolate syrup

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the desired temperature for baking the lava cakes.
  2. Prepare Ramekins: Spray the insides of four 6-ounce ramekins with cooking spray, then lightly dust with cocoa powder. Turn each ramekin upside down and tap to remove excess cocoa powder. Set them aside for later use.
  3. Melt Chocolate and Butter: Cut the butter into ½-inch cubes. In a large microwave-safe bowl, combine the butter and broken-up baking chocolate. Microwave in 30-second intervals, stirring thoroughly between each, until the mixture is fully melted and smooth.
  4. Combine Dry Ingredients: In a small bowl, whisk together the flour, confectioners sugar, and salt until evenly mixed.
  5. Mix Eggs and Vanilla: In another small bowl, whisk the two whole eggs, two egg yolks, and vanilla extract until well combined.
  6. Combine Batter: Gradually add the dry flour mixture into the melted chocolate, stirring to incorporate. Then add the egg mixture and stir gently until the batter is smooth, homogeneous, and free of lumps.
  7. Fill Ramekins: Evenly spoon the batter into the prepared ramekins, filling them just up to the line before the rim to allow for rising during baking.
  8. Bake: Place the filled ramekins on a baking sheet and transfer them to the preheated oven. Bake for 8 to 10 minutes, or until the edges and sides are set and firm while the centers remain soft and molten. Be careful not to overbake to preserve the lava center.
  9. Invert and Serve: Remove the ramekins from the oven and let them cool for 1 minute. Place a plate on top of each ramekin and quickly invert to release the lava cake onto the plate. Dust with additional confectioners sugar, add a scoop of vanilla ice cream, drizzle with chocolate syrup, and serve immediately while warm.

Notes

  • Use a high-quality 60% cacao baking chocolate for the best deep chocolate flavor and smooth texture.
  • Do not overbake; the center should remain molten for the signature lava effect.
  • If you don’t have ramekins, small oven-safe custard cups or muffin tins can be used as alternatives.
  • Let the cakes cool slightly before inverting to avoid breaking or spilling the molten center.
  • Serving with vanilla ice cream or whipped cream balances the richness of the chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Easy Chocolate Dessert, Chocolate Fondant, Warm Chocolate Cake, Romantic Dessert, Decadent Cake

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