Save Decadent individual chocolate cakes with molten centers, baked in ramekins for the perfect gooey dessert.
This recipe became a family favorite after I served it at a dinner party and everyone raved about the gooey texture.
Ingredients
- Chocolate Mixture: 120 g (4 oz) semi-sweet chocolate, chopped, 85 g (6 tbsp) unsalted butter, plus extra for greasing
- Batter: 2 large eggs, 2 large egg yolks, 75 g (1/3 cup) granulated sugar, 1 tsp pure vanilla extract, 30 g (1/4 cup) all-purpose flour, 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting, Fresh berries, Vanilla ice cream or whipped cream
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder or flour, tapping out the excess.
- Step 2:
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Step 3:
- In a medium bowl, whisk together eggs, egg yolks, sugar, and vanilla until pale and thickened, about 2 minutes.
- Step 4:
- Pour the melted chocolate mixture into the egg mixture and whisk to combine.
- Step 5:
- Sift in the flour and salt. Fold gently until just incorporated do not overmix.
- Step 6:
- Evenly divide the batter among the prepared ramekins, filling each about 3/4 full.
- Step 7:
- Place ramekins on a baking sheet and bake for 11 13 minutes until the edges are set but the centers are still soft and slightly jiggly.
- Step 8:
- Let cakes cool for 1 minute. Run a thin knife around the edges to loosen. Invert onto dessert plates or serve in the ramekins.
- Step 9:
- Dust with powdered sugar and serve immediately optionally with berries and a scoop of vanilla ice cream or whipped cream.
Save My family loves sharing these warm cakes on chilly evenings, making dessert feel extra special.
Required Tools
4 ramekins (6 oz 180 ml each), Mixing bowls, Whisk, Double boiler or microwave-safe bowl, Baking sheet, Sifter
Allergen Information
Contains eggs, milk (butter), and gluten (flour). May contain soy if using certain chocolates. Check all ingredient labels for allergens if unsure.
Nutritional Information
Calories: 390, Total Fat: 25 g, Carbohydrates: 36 g, Protein: 6 g per serving
Save Enjoy this indulgent dessert warm for the best molten experience and share the joy with loved ones.
Recipe Help & Answers
- → What kind of chocolate works best for lava cakes?
Semi-sweet chocolate provides a balanced sweetness, while bittersweet chocolate adds richer, deeper flavor. Use good quality chocolate for best results.
- → How do I get the gooey center in the cakes?
Bake until the edges are set but the centers still jiggle slightly. Overbaking will result in a fully cooked center, missing the lava effect.
- → Can I prepare the batter ahead of time?
Yes, the batter can be refrigerated for up to one day. Bring to room temperature before baking to ensure even cooking.
- → What is the role of eggs in these cakes?
Eggs provide structure and richness, helping create the tender crumb and moist center characteristic of lava cakes.
- → What are suitable serving suggestions?
Dust with powdered sugar and serve warm with fresh berries or a scoop of vanilla ice cream for complementary flavors and textures.