Chocolate Lava Cake
User Reviews
4.9
Chocolate Lava Cake
Description
This Chocolate Lava Cake recipe uses bittersweet chocolate and butter melted together, then mixed with beaten eggs, sugar, salt, and flour to create a rich chocolate batter. Baking the batter in buttered and floured ramekins at 450°F for 6 to 8 minutes produces cakes with a delicate balance between their set, slightly firm edges and their liquid, melted centers.
The technique depends on gentle melting and precise baking time to achieve a contrast in textures: a baked shell enclosing a warm, flowing chocolate core. The batter's composition—using both whole eggs and egg yolks with limited flour—keeps the center soft and prevents it from becoming cakey.
Once baked, the cakes are inverted onto dessert plates and dusted with powdered sugar. They deliver a rich chocolate experience suitable for a special occasion dessert. Close attention to oven temperature and timing is key to maintaining the gooey center, and using room temperature eggs helps the batter mix uniformly without overworking.
Ingredients
- ½ cup butter 113g, unsalted
- 6 ounces bittersweet chocolate chopped (168g)
- 2 large egg
- 2 large egg yolk
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 450F. Butter and lightly flour 6 (4- to 5-ounce) ramekins and place them on a baking sheet.
- Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth.
- In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until thick and pale yellow. Fold the chocolate mixture and flour into the egg mixture until well combined. Divide the batter among the prepared ramekins.
- Bake for 6 to 8 minutes or until the sides of the cakes are firm set but the center is jiggly. Let the cakes cool in the ramekins for 1 minute.
- Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Sift powdered sugar on top and garnish with berries, if desired. Serve immediately.
Notes
- Fluff flour lightly before measuring to avoid adding too much, which could firm the lava center.
- Ensure the oven is fully preheated so the cakes can set quickly on the outside while keeping the centers molten.
- Use eggs at room temperature for better batter mixing without overbeating.
- Watch baking closely to avoid overbaking; the center should remain jiggly when removing from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cakes
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 80mg | 3% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 659IU | 13% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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