Chocolate Lava Cakes
User Reviews
5
Chocolate Lava Cakes
Description
The Chocolate Lava Cakes recipe combines semisweet chocolate and unsalted butter melted together for a smooth base mixed into a lightly whipped blend of eggs, yolks, sugar, and vanilla. The addition of salt and flour creates a tender cake exterior that firms slightly in the oven while maintaining a molten center. Coating the ramekins with butter and granulated sugar before filling ensures easy release and adds a subtle texture to the outside of each cake. Baking at a relatively high temperature for about 10 to 12 minutes cooks the edges until they are firm and the tops set while leaving the middle delectably soft and flowing when cut.
These cakes can be assembled ahead of time and refrigerated up to a day before baking, allowing for some preparation flexibility. Serving them garnished with fresh berries and a dusting of powdered sugar contrasts the richness, providing fresh fruity brightness and a decorative touch. The recipe notes advise against using chocolate chips to maintain smooth melting consistency and mention that the batter can be divided among smaller paper-lined muffin tins for more portable portions.
The balance of rich chocolate, creamy butter, and light egg foam creates a luxurious texture and intense flavor, making these cakes suited for a special dessert or elegant finish to a meal. Handling the baking time carefully is key to preserving the molten center for the signature lava effect.
Ingredients
- 10 tablespoons unsalted butter plus more for coating ramekins, 142 grams
- 1/2 cup granulated sugar plus more for coating ramekins, 100 grams
- 8 ounces semisweet chocolate chopped
- 4 egg large
- 4 egg large yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour 64 grams
- 1/2 teaspoon salt
- raspberry or strawberries, fresh
- powdered sugar for garnish
Instructions
- Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
- Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.
- In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold the melted cooled chocolate mixture into the egg mixture.
- Gently stir in the flour and salt. Divide the batter among the ramekins.
MAKE AHEAD:
- At this point, the batter-filled ramekins can be covered and refrigerated for up to 1 day.
- Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
- Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar, whipped cream, or ice cream if desired.
Notes
- Do not use chocolate chips to ensure smooth melting and texture.
- You can portion the batter into 10 paper-lined muffin tins for smaller servings that are easy to transport.
- This recipe can be halved if smaller quantities are needed.
- Prepare ramekins by coating with butter and sugar to help cakes release cleanly after baking.
- The batter can be refrigerated in ramekins for up to one day before baking.
User Reviews
Overall Rating
5
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