Bittersweet Molten Chocolate Lava Cakes
User Reviews
4.9
Bittersweet Molten Chocolate Lava Cakes
Description
This recipe for Bittersweet Molten Chocolate Lava Cakes combines bittersweet or dark chocolate and butter melted together gently to preserve a smooth texture. Eggs and sugar are beaten until voluminous and pale, creating structure and lightness. Folding the chocolate mixture and a touch of flour carefully into the eggs maintains the air incorporated during beating and ensures a delicate cake crumb.
The batter is portioned into buttered and sugared ramekins, which help produce the characteristic crust. Baking at a high temperature for about 10 to 13 minutes allows the edges to set while the centers stay liquid, yielding the signature molten lava effect upon serving.
Serving the cakes warm with whipped cream or ice cream and garnished with strawberries complements the bittersweet chocolate with creaminess and fruity brightness. These individual cakes make an elegant dessert option when portion control and presentation are desired.
For freezing and reheating, partially bake the cakes for 8 minutes, cool in ramekins, then freeze. When ready to serve, gently remove the frozen cake from the ramekin and microwave for about 50 seconds to warm through, preserving the molten interior.
Ingredients
- 1 cup bittersweet chocolate or dark chocolate (I used 70%), good quality
- 1 ½ ticks butter plus extra to coat 6 to 8 ramekins, unsalted
- 5 Tbsp sugar plus extra to coat 6 to 8 ramekins
- 3 large egg at room temperature
- 3 large egg at room temperature, yolk
- 1 Tbsp all-purpose flour substitute quinoa flour for Gluten Free
- 6 strawberries as needed for garnish
- whipping cream or ice cream to serve
Instructions
- Preheat oven to 425℉ (215℃).
- Begin by buttering the ramekins, then coating them in sugar.
- In a small pot, melt butter and chocolate pieces over low heat until smooth. Remove from heat and set aside. (Do not overheat, or it will cook the eggs when added to the mixture.)
- In a large mixing bowl, beat eggs, egg yolks and sugar until very thick and pale yellow (it should almost triple in size) about 5 or 6 minutes if using a stand mixer, or similar.
- Gently add about ⅓ of the melted chocolate mixture to the egg mixture, then fold in the remaining chocolate and tablespoon of flour. Try not to stir the cake batter; gently fold it until it looks uniform in color.
- Divide equally into the prepared ramekins, then place them on a baking tray.
- Bake in preheated oven for 10 to 13 minutes (ovens vary and depending on how much batter is in each ramekin, baking times will also vary.)
- While the cakes are baking, whip some cream, if desired, and prepare the strawberry garnishes: with a sharp knife, make several slices into the strawberry, then fan out and place on plate.
- Cakes are ready when edges are puffed, but center inch still moves slightly when shaken. The center is meant to be undercooked.
- Serve immediately with a dusting of powdered sugar, whipped cream or ice cream and a strawberry garnish, directly in the ramekin. Alternately, run a knife around the outside and empty out onto a dessert plate (this is how I like to serve them).
Notes
- Partially bake for 8 minutes before freezing to allow easy reheating later.
- Cool the cakes completely in ramekins before freezing to maintain shape.
- Reheat frozen cakes by microwaving about 50 seconds after releasing from ramekins for molten center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6lava cakes
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1lava cake | |
| Calories | 616kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 292mg | 97% |
| Sodium | 57mg | 2% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 1563IU | 31% |
| Vitamin C | 7mg | 8% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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