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Chocolate Lava Cake
This is one of those "special occasion" desserts that is a chocolate lover's dream come true. A kitchen scale ensures the exact measurements, but, if you don't have a scale, you'll still be okay if you follow the recipe exactly. Be sure to serve the cakes soon after they come out of the oven. Get ready for raves!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 mins
Total Time
36 mins
Servings: 8
Calories: 568 kcal
Course:
Dessert
Cuisine:
French-American Fusion
Ingredients
- 3 tablespoon unsalted butter melted
- cocoa powder for dusting
- 6 oz dark chocolate 60% bittersweet baking chocolate
- 13 tablespoon unsalted butter chilled and cubed
- 4 large eggs
- 4 large egg yolks
- 6.7 oz sugar a little less than 1 cup (192 grams)
- 6.6 oz all-purpose flour a little more than 1 cup (187 grams)
- confectioners' sugar for dusting
- 1 cup fresh cranberries for garnish, optional
Instructions
- Brush melted butter on the inside of the ramekins. Place in the freezer for 10 to 15 minutes. Brush with more melted butter and then sprinkle the cocoa powder inside the ramekins. Shake to completely coat the ramekins, and then tap out excess.
- Use a double boiler (with water in the bottom pot) or a heatproof bowl over a bowl of simmering water to gently melt the chocolate and butter. Remove from heat and let cool for 10 minutes.
- In a large bowl, use an electric hand mixer to beat together the eggs, egg yolks, and sugar until so thick that a spoon dragged across the top of the mixture leaves a trail.
- Sift the flour into the egg mixture and then beat until incorporated. Pour the melted chocolate mixture into the egg mixture one-third at a time, beating well between additions until completely combined.
- Evenly divide the mixture across the prepared ramekins. Chill them for 20 minutes.
- Preheat oven to 400°F while the cakes are chilling.
- Place ramekins on a baking sheet and cook for 13 minutes, or until the tops are solid and just starting to pull away from the sides. Remove from the oven and let rest in the ramekins for 3 to 5 minutes.
- Use a thin sharp knife to loosen the sides of the cake from the sides of the ramekins. Invert the cakes onto serving plates and gently remove them from the ramekins.
- Sprinkle with confectioner's sugar and garnish with fresh fruit, if desired. Serve at once.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- Weighing the dry ingredients ensures the exact volume for each, however, if you measure them out following the notes in the "ingredients" section, you'll be fine.
- After removing from the oven, invert a test cake. If the cake is not fully set around the edges, place the ramekins back in the oven for another couple of minutes.
- Leftovers can be reheated in the microwave on HIGH for about 1 minute.
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
246mg
(82%)
Sodium
48mg
(2%)
Potassium
228mg
(7%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
966IU
(19%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 568
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 48mg | 2% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 966IU | 19% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.