indulge in the ultimate chocolate experience with this Decadent Chocolate Lava Cake. Perfectly gooey on the inside and rich with flavor, this dessert is the epitome of chocolate bliss. Its molten center flows out with every forkful, making it a show-stopper for dinner parties or special occasions.
Ingredients
- Butter: 1/2 cup (plus extra for greasing)
- Semi-sweet chocolate: 4 oz (chopped)
- Granulated sugar: 1/2 cup
- Eggs: 2 large
- Egg yolks: 2 large
- All-purpose flour: 1/4 cup
- Vanilla extract: 1 teaspoon
- Powdered sugar: for dusting
- Salt: a pinch
Steps
- Preparing the Ramekins:
- Start by preheating your oven to 425°F (220°C). Generously butter four ramekins, making sure to coat the sides and bottoms thoroughly. For an added touch of elegance, lightly dust the buttered ramekins with granulated sugar, tapping out the excess.
- Making the Chocolate Mixture:
- In a medium-sized heatproof bowl, combine the butter and semi-sweet chocolate. Set the bowl over a pot of simmering water, creating a double boiler setup. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly.
- Mixing the Batter:
- In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined and slightly frothy. Gradually add the melted chocolate mixture into the egg mixture, stirring continuously. Add the vanilla extract and a pinch of salt, mixing until fully incorporated. Gently fold in the all-purpose flour, being careful not to over-mix. The batter should be thick and glossy.
- Filling the Ramekins:
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for stability and ease of handling.
- Baking:
- Bake the cakes in the preheated oven for about 12-14 minutes. The edges should be firm, while the center remains soft and slightly jiggly. Be cautious not to overbake; the goal is to have a molten center.
- Serving:
- Let the cakes cool in the ramekins for 1 minute. Carefully run a knife around the edges to loosen them. Invert each ramekin onto a plate and gently tap to release the cake. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips For Variation
- Flavored Chocolate: Swap semi-sweet chocolate for dark or milk chocolate to customize the sweetness level.
- Add Ins: Mix in a tablespoon of coffee or espresso powder to intensify the chocolate flavor.
- Fruit Infusion: Add a few fresh raspberries or strawberries to the center before baking for a fruity twist.
- Nuts: Stir in some chopped nuts, such as walnuts or pecans, for added texture.
- Liquor: Incorporate a splash of your favorite liqueur, like Grand Marnier or Baileys, for a sophisticated flavor profile.
- Nutella Center: Substitute a spoonful of Nutella in the center of each ramekin for an extra gooey surprise.
- Spices: Experiment with spices like cinnamon or cayenne pepper for a unique flavor twist.
- Mini Lava Cakes: Use smaller ramekins for bite-sized versions of this decadent treat.
Macros (per serving)
- Calories: 380
- Protein: 6g
- Carbohydrates: 34g
- Fat: 24g
- Fiber: 2g
- Sugar: 29g
FAQs
- Can I make the batter ahead of time?
- Yes, you can prepare the batter a day in advance. Store it in the refrigerator until you’re ready to bake. Just be sure to bring it to room temperature before baking.
- Can I use a different type of chocolate?
- Absolutely! You can use dark chocolate for a richer taste or milk chocolate for a sweeter flavor. Adjust the sugar accordingly if you prefer a different sweetness level.
- What if I don’t have ramekins?
- If you don’t have ramekins, you can use oven-safe mugs or cups. Adjust the baking time slightly as these may vary in size and heat distribution.
- How do I prevent the cakes from sticking?
- Thoroughly butter and sugar your ramekins to ensure the cakes release easily. You can also use non-stick cooking spray as an alternative.
- Can I freeze the cakes?
- Yes, you can freeze the unbaked batter in the ramekins. Just bake from frozen, adding a few extra minutes to the baking time. Be sure to thaw the ramekins in the fridge overnight before baking.
Decadent Chocolate Lava Cake: A Melt-in-Your-Mouth Delight
Indulge in the ultimate chocolate treat with this Decadent Chocolate Lava Cake. Featuring a gooey, molten center encased in a rich chocolate shell, this dessert is a perfect blend of elegance and simplicity.
Ingredients
- Butter: 1/2 cup plus extra for greasing
- Semi-sweet chocolate: 4 oz chopped
- Granulated sugar: 1/2 cup
- Eggs: 2 large
- Egg yolks: 2 large
- All-purpose flour: 1/4 cup
- Vanilla extract: 1 teaspoon
- Powdered sugar: for dusting
- Salt: a pinch
Instructions
Preparing the Ramekins:
- Start by preheating your oven to 425°F (220°C). Generously butter four ramekins, making sure to coat the sides and bottoms thoroughly. For an added touch of elegance, lightly dust the buttered ramekins with granulated sugar, tapping out the excess.
Making the Chocolate Mixture:
- In a medium-sized heatproof bowl, combine the butter and semi-sweet chocolate. Set the bowl over a pot of simmering water, creating a double boiler setup. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and let it cool slightly.
Mixing the Batter:
- In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until well combined and slightly frothy. Gradually add the melted chocolate mixture into the egg mixture, stirring continuously. Add the vanilla extract and a pinch of salt, mixing until fully incorporated. Gently fold in the all-purpose flour, being careful not to over-mix. The batter should be thick and glossy.
Filling the Ramekins:
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Place the ramekins on a baking sheet for stability and ease of handling.
Baking:
- Bake the cakes in the preheated oven for about 12-14 minutes. The edges should be firm, while the center remains soft and slightly jiggly. Be cautious not to overbake; the goal is to have a molten center.
Serving:
- Let the cakes cool in the ramekins for 1 minute. Carefully run a knife around the edges to loosen them. Invert each ramekin onto a plate and gently tap to release the cake. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.