Chocolate Lava Cakes
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4.9
36 reviews
Excellent
Chocolate Lava Cakes
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My easy chocolate lava cakes recipe uses only a few simple ingredients and takes less than 30 minutes to make. This easy recipe is every chocolate lover's dream! Be sure to check out the how-to VIDEO at the bottom of the recipe!
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Ingredients
- ½ ½ cup unsalted butter cut into 8 pieces
- 6 6 oz premium semisweet or dark chocolate bar¹ coarsely chopped (I like to use Ghirardelli 60%)
- ½ ½ teaspoon instant coffee optional²
- ½ ½ teaspoon vanilla extract optional
- ¼ ¼ teaspoon salt
- 2 2 large eggs + 2 large egg yolks room temperature
- ⅓ ⅓ cup light brown sugar firmly packed
- ¼ ¼ cup all purpose flour
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Instructions
- Preheat oven 450F (235C) and prepare four 3 ½" diameter ramekins (see note 3 if you don't have ramekins) by greasing the bottom and sides with baking spray or lightly grease and flour. Set on a baking sheet and set aside.
- Combine chopped chocolate and butter in a medium-sized microwave safe bowl. Heat in 20 second increments, stirring very well in between, until chocolate and butter are melted and mixture is smooth.
- Add instant coffee and vanilla if using and salt and stir well.
- In a separate bowl, combine eggs, egg yolks, and brown sugar. Use a whisk to beat vigorously for 15 seconds or until mixture is well combined and foamy on top.
- Add egg mixture to chocolate mixture and stir until well-combined.
- Sift flour over chocolate mixture and stir until combined.
- Evenly divide batter into prepared ramekins or muffin tin. Transfer to 450F (235C) oven and bake for 9-11 minutes if using ramekins and 6-7 minutes if using a jumbo muffin tin. Edges should be set and baked and look "cakey", centers should spring back to the touch but will be slightly jiggly and may appear under-baked.
- Allow to cool for 5 minutes. Run a knife around the edge of the lava cake to loosen it from its container then carefully (the ramekin will be hot! use an oven mit!) invert onto a plate.
- Serve warm (be careful, the "lava" inside is HOT and may need another 5 minutes or longer to cool) topped with a dusting of powdered sugar or a scoop of vanilla ice cream.
Equipments used:
Notes
- I've tried this recipe with semisweet chocolate chips (1 cup) instead. The lava cakes will still turn out but I personally felt they were sub-par in comparison to the ones made with premium chocolate bars and the filling was not as molten.
- This doesn't make your lava cakes taste like coffee, it just accentuates the chocolate flavor. Highly recommend!
- If you don't have ramekins, you can use a 6 count jumbo muffin tin instead (because of the smaller size of the muffin tin cavities, the recipe will then yield 6 cakes). They will need to bake for about 6-7 minutes this way.
- The batter can be made up to 3 days in advance. Store in the refrigerator in an airtight container then bring to room temperature and bake as indicated. While baked lava cakes technically could be stored up to two days or frozen for several months before enjoying, I feel that the quality degrades when not enjoyed warm from the oven.
Nutrition Information
Show Details
Serving
1lava cake
Calories
550kcal
(28%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
245mg
(82%)
Sodium
185mg
(8%)
Potassium
232mg
(7%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
1650IU
(33%)
Calcium
20mg
(2%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1lava cake | |
| Calories | 550kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 245mg | 82% |
| Sodium | 185mg | 8% |
| Potassium | 232mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 1650IU | 33% |
| Calcium | 20mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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