Description
This decadent Chocolate Lava Cake features a rich, molten chocolate center encased in a tender, buttery cake. Perfect for chocolate lovers, this recipe combines semi-sweet chocolate and cocoa powder for an intense chocolate flavor, finished with a dusting of powdered sugar for an elegant presentation.
Ingredients
Scale
Chocolate Lava Cake
- 1 tablespoon cocoa powder
- 6 ounces semi-sweet bakers chocolate bars, broken into pieces
- ¾ cup unsalted butter, cut into cubes
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 3 whole eggs, room temperature
- 5 egg yolks, room temperature
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- Powdered sugar for garnish
Instructions
- Preheat and prepare ramekins: Preheat your oven to 425°F (220°C). Butter four 6-ounce ramekins and lightly dust the inside with cocoa powder, tapping out the excess to prevent the cakes from sticking.
- Melt chocolate and butter: In a medium heatproof bowl, combine the semi-sweet chocolate pieces and cubed unsalted butter. Melt them together over a pot of simmering water (double boiler), stirring frequently until smooth and fully combined. Remove from heat and stir in vanilla extract.
- Mix sugar and eggs: In a separate large bowl, whisk together the powdered sugar, whole eggs, and egg yolks until smooth and slightly thickened.
- Combine chocolate mixture with eggs: Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture while stirring continuously to prevent the eggs from curdling.
- Add dry ingredients: Sift in the cocoa powder, salt, and all-purpose flour into the wet ingredients. Gently fold until just combined, being careful not to overmix to maintain a tender cake texture.
- Fill ramekins: Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
- Bake the cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 14 minutes. The edges should be set while the center remains soft and slightly jiggly.
- Cool and serve: Remove the cakes from the oven and let them cool for 1 to 2 minutes. Run a knife around the edges to loosen them, then invert onto dessert plates. Dust with powdered sugar before serving immediate to enjoy the gooey molten center.
Notes
- Use room temperature eggs to ensure smooth batter and proper volume.
- Do not overbake; the lava center is achieved by slightly underbaking the cakes.
- You may prepare ramekins ahead and refrigerate, but bake immediately for best results.
- Serve with vanilla ice cream or fresh berries for a complementary flavor contrast.
- Be cautious when inverting ramekins as cakes will be hot.
Keywords: Chocolate Lava Cake, molten chocolate cake, chocolate dessert, easy chocolate cake, date night dessert