Description
Rich and decadent chocolate lava cakes with a soft exterior and a warm, molten chocolate center. This elegant dessert is surprisingly simple to prepare and delivers an intense chocolate flavor in every bite.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1 cup (120 g) powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
- Unsweetened cocoa powder or butter for greasing ramekins
Instructions
- Preheat the oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and lightly dust with cocoa powder.
- In a microwave-safe bowl, melt the butter and chopped chocolate together in 20–30 second intervals, stirring between each, until smooth. Let cool slightly.
- In a separate bowl, whisk together powdered sugar, eggs, egg yolks, and vanilla extract until smooth and slightly thickened.
- Slowly pour the melted chocolate mixture into the egg mixture and stir until fully combined.
- Gently fold in the flour and salt until just incorporated.
- Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
- Bake for 12–14 minutes, until the edges are firm but the centers remain soft.
- Let the cakes rest for 1 minute, then carefully invert onto serving plates and serve immediately.
Notes
- For an extra molten center, add a square of chocolate or a spoonful of chocolate hazelnut spread in the middle before baking.
- A pinch of espresso powder enhances the chocolate flavor.
- Do not overbake to maintain the gooey center.
- Refrigerated batter may need an additional minute of baking time.
- Best served fresh with vanilla ice cream or fresh berries.
Nutrition
- Serving Size: 1 cake
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg
