Description
You don't need to go to a fancy restaurant to make molten chocolate lava cakes. They're surprisingly easy to make at home in less than 30 minutes, and the center is soft and gooey, super chocolatey and absolutely decadent. This recipe makes 2 perfect lava cakes, so treat yourself to a date night at home with your special someone!
Ingredients
- 4 tablespoons (1/4 cup) unsalted butter, cubed (plus more for greasing ramekins)
- 3 ounces (85g) bittersweet chocolate, chopped
- 1 whole egg and 1 egg yolk, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
- 1 tablespoon cocoa powder, for dusting
- Equipment: 2 8oz ramekins (we use these cast iron mini cocottes)
Instructions
- Preheat the oven to 450°F / 230˚C. Prepare the ramekins or cocottes by evenly coating the interior with softened butter or cooking spray. Using a small sieve, dust the bottoms and sides evenly with cocoa powder, then tap the ramekin upside down (over a sink) to remove excess powder.
- In a small, microwave safe bowl, melt the butter and chocolate in the microwave in 20 second intervals, stirring well in between. Once melted, whisk well to ensure they're evenly incorporated. You should have a silky smooth ganache-like mixture. Set aside.
- In a medium mixing bowl, beat the sugar, whole egg and egg yolk on high until slightly airy and pale, about 2-4 minutes.
- Add the melted chocolate mixture, flour, vanilla, espresso powder, and salt to the eggs, and gently fold with a spatula until fully incorporated.
- Divide the batter between the two prepared ramekins.
- If using cast iron ramekins, bake for 9-10 min. If using ceramic ramekins, bake for 11-13 min. The lava cakes are ready when the edges are set and the center is still jiggly. (Don't be tempted to over-bake! They will look very soft, but will continue to set out of the oven.) Once out of the oven, let the cakes sit 2-3 for a few minutes to set up.
- Use a small pairing knife to loosen the edges of the cake.
- Place a small plate on top of the ramekin, and flip upside down to release. You may need to tap on the top of the ramekin a few times to release the cake.
- Optional: Garnish the cake with a dusting of powdered sugar, some fresh berries, or a scoop of vanilla ice cream, and enjoy warm!
Notes
How to tell when they're done: The lava cakes will rise a bit like a soufflé just to the top or slightly past the top of the ramekins. Once you see that they aren't rising any more, remove them from the oven and give the ramekin a jiggle. What you're looking for are sides that are set but a center that jiggles. You can also stick a toothpick into the top. If it comes out wet, you're probably good to go.
Storage: These are best eaten straight out of the oven. If you somehow end up with leftovers (we doubt it!), let them cool completely to room temperature, then place in an airtight container and refrigerate for 2 days.
To reheat, place it on a plate and cover with a damp paper towel. Microwave for about 30 seconds (or longer) until warmed through.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 lava cake
- Calories: 651
- Sugar: 49.6 g
- Sodium: 122 mg
- Fat: 46 g
- Carbohydrates: 57.6 g
- Fiber: 3.9 g
- Protein: 8.7 g