Molten Chocolate Lava Cakes

Name: Molten Chocolate Lava Cakes
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 individual cakes
Cuisine: Deutsch
Ingredients: 1/2 cup (1 stick) unsalted butter, plus more for greasing; 4 ounces good quality bittersweet or semi-sweet chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 1 tablespoon all-purpose flour, plus more for dusting; Pinch of salt; Optional powdered sugar for dusting, fresh raspberries, vanilla ice cream for serving

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These individual molten chocolate lava cakes are the epitome of romantic indulgence, making them an ideal dessert for Valentine's Day or any special occasion. Each cake features a rich, moist chocolate exterior that hides a lusciously warm, flowing molten chocolate center, creating a delightful contrast in textures and an explosion of deep cocoa flavor. They are surprisingly simple to make and always impress with their elegant presentation and exquisite taste.

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Prep Time15 min

Cook Time14 min

Servings4 individual cakes

DifficultyMedium

Equipment

Four 6-ounce ramekinsBaking sheetHeatproof bowlSaucepanWhiskSpatula

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for greasing4 ounces good quality bittersweet or semi-sweet chocolate, chopped2 large eggs2 large egg yolks1/4 cup granulated sugar1 tablespoon all-purpose flour, plus more for dustingPinch of saltOptional powdered sugar for dusting, fresh raspberries, vanilla ice cream for serving

Instructions

1
Preheat oven to 400°F (200°C). Generously butter four 6-ounce ramekins and dust lightly with flour, tapping out any excess. Place ramekins on a baking sheet.
2
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl, microwaving in 30-second intervals), melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
3
In a separate medium bowl, whisk together the eggs, egg yolks, and granulated sugar until light and frothy, about 2 minutes.
4
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined. Then, gently fold in the flour and salt until just incorporated. Do not overmix.
5
Divide the batter evenly among the prepared ramekins. Bake for 12-14 minutes, or until the edges are set and slightly firm, but the center still jiggles when gently shaken. The cooking time will vary slightly depending on your oven and ramekin size.
6
Carefully remove from the oven. Let the cakes cool in the ramekins for 1 minute, then invert each onto a dessert plate. Dust with powdered sugar and serve immediately with fresh raspberries or a scoop of vanilla ice cream, if desired.

Nutrition

Calories380 kcal

Protein8g

Fat28g

Carbohydrates

Frequently Asked Questions

How do I know when the lava cakes are done?

The edges should appear set and slightly firm, but the very center should still be jiggly when gently shaken. Overbaking will result in a fully cooked cake rather than a molten center.

Can I prepare these ahead of time?

You can prepare the batter up to a day in advance and store it in the refrigerator. Before baking, let the batter come closer to room temperature for about 30 minutes, then bake as directed, adding a minute or two to the baking time if needed.

What kind of chocolate should I use?

Using good quality bittersweet or semi-sweet chocolate (around 60-70% cacao) will yield the best flavor. Avoid milk chocolate as it can be too sweet and not rich enough.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.