Chocolate Lava Cakes
User Reviews
4.7
Chocolate Lava Cakes
Description
The Chocolate Lava Cakes recipe uses bittersweet chocolate melted with butter, combined with sugar, cornstarch, eggs, and vanilla extract to create a thick batter. The batter is portioned into pre-greased ramekins coated with sugar, which during baking forms a delicate crust while the insides stay soft and molten. The cake bakes around 13 to 16 minutes, just until the tops appear set and glossy, ensuring the center remains molten. Once slightly cooled, the cakes are inverted onto plates to reveal a melty, lava-like core that contrasts with the tender cake shell.
These cakes have a bittersweet depth balanced by sweetness and vanilla, with a velvety texture that flows when cut. The ramekin baking method ensures individual servings with a contrast between a lightly crisp exterior and flowing interior. The process rewards careful timing so the molten center is just right.
They can be enjoyed alone or with toppings like fresh berries, whipped cream, or ice cream, adding contrasting textures and flavors. For flavor variation, a teaspoon of liqueur such as Grand Marnier or rum can be mixed in place of vanilla extract. The recipe accommodates preparing the batter in advance and refrigerating or freezing the assembled ramekins, which can then be baked directly from chilled or frozen states with adjusted baking time.
Using finely chopped chocolate instead of chips is recommended for proper melting. If ramekins are unavailable, a muffin tin can substitute, though baking times are shorter. This recipe requires prompt serving after baking to enjoy the molten interior best.
Ingredients
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 6 ounces bittersweet chocolate finely chopped
- ½ cup butter unsalted
- 2 egg
- 2 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F and adjust the oven rack to the upper-middle position. Grease four 4-ounce ramekins with butter, then coat with granulated sugar, tapping out the excess.
- In a large bowl, whisk together the sugar and cornstarch.
- In a medium heatproof bowl set over a pan of barely simmering water, melt the butter and chocolate together.
- Add the chocolate mixture to the sugar mixture and whisk to combine. Add the eggs, egg yolks, and vanilla extract, and whisk until thoroughly combined.
- Divide the batter between the prepared ramekins, place them on a rimmed baking sheet, and bake until the tops are set and look shiny on top, 13 to 16 minutes.
- Remove from the oven, cool for 2 minutes, then run a paring knife around the edges of the ramekins. Carefully invert each cake onto a plate and serve immediately.
Notes
- Do not substitute chocolate chips for chopped bittersweet chocolate, as chips contain emulsifiers that prevent full melting and molten texture.
- If ramekins are not available, use a muffin tin and reduce baking time slightly, checking early; invert carefully with a fork to serve.
- Add one teaspoon of a liqueur such as Grand Marnier, brandy, or rum instead of vanilla for extra flavor.
- The batter can be prepared and refrigerated in ramekins for up to 24 hours before baking.
- For freezing, cover ramekins tightly and freeze up to 1 month; bake directly from frozen, increasing bake time by a few minutes.
- Serve immediately after baking, optionally with fresh fruit, whipped cream, or ice cream like vanilla or coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 243mg | 81% |
| Sodium | 43mg | 2% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 979IU | 20% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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