Chocolate Lava Cake
User Reviews
5
Chocolate Lava Cake
Description
The recipe melts unsalted butter and dark baking chocolate gently, then combines this with a mixture of whole eggs, egg yolks, powdered sugar, and sifted flour. The batter is poured into greased small ramekins and baked at 350°F for about 12-15 minutes. The exterior develops a firm, cake-like surface while the center stays soft but not jiggly. After baking, the cakes are carefully unmolded by running a knife around the edges and inverted onto serving plates.
This dessert is celebrated for its contrast between a slightly crisp outer layer and a warm, flowing chocolate core. It is best served immediately with optional garnishes like grated chocolate or a dusting of powdered sugar. Ice cream is a common accompaniment, softening the richness and adding temperature contrast.
Tips include careful low-heat melting of chocolate to avoid scorching, not overbaking to maintain the molten center, and having ice cream ready to serve alongside. The yield depends on ramekin size, with smaller sizes yielding more servings.
Ingredients
- 1 cup butter unsalted
- 1 cup baking chocolate 1 cup = 100 grams, dark
- 2 whole egg
- 3 egg yolk
- 1 ¼ cups powdered sugar
- ½ cup all-purpose flour sifted
Instructions
- Preheat oven to 350°F and spray six small ceramic or aluminum ramekins with non-stick spray.
- Melt butter and chocolate in a double boiler on the stove top, then set aside.
- In a large bowl, beat eggs and egg yolks together then add powdered sugar and flour and mix well.
- Using a wooden spoon, stir the cooled, melted chocolate and butter into the egg, sugar and flour mixture. Stir until smooth.
- Pour batter evenly between the prepared ramekins.
- Bake for 12-15 minutes, until outside appears cooked. Center will be soft but not jiggly.
- Remove from oven, then run a knife around the inside edge of each ramekin, place a plate on top of the ramekin then flip over and carefully remove ramekin so lava cake is on the plate.
- Garnish with a dusting of powdered sugar and grated chocolate if desired.
Notes
- Bake the lava cakes just before serving to preserve the molten chocolate center.
- Melt the chocolate and butter gently over low heat to avoid scorching.
- Have ice cream pre-portioned and frozen to serve immediately with the cakes.
- Remove from oven as soon as the outer edges are set but center is still soft; do not overbake.
- Use 4" ramekins for six servings or 6" ramekins for four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6individual
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 182mg | 61% |
| Sodium | 13mg | 1% |
| Potassium | 195mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 1090IU | 22% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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