Chocolate Molten Lava Cake
User Reviews
5
Chocolate Molten Lava Cake
Description
The Chocolate Molten Lava Cake recipe uses melted semisweet chocolate blended with butter, eggs, sugar, vanilla, flour, cocoa powder, and salt to create a smooth batter. The batter is poured into greased ramekins and baked at a high temperature just until the edges are set and the center remains soft and gooey. This technique ensures a firm outer layer with a molten chocolate core.
The final product is a warm and decadent individual-sized cake that offers a rich, intense chocolate flavor complemented by a slightly cakey texture around a liquid chocolate center. Serving with vanilla ice cream or fresh berries adds contrast and freshness to the dessert.
For best results, invert the ramekin carefully onto serving plates after a brief cooling, allowing the molten center to flow out. Leftovers can be stored in the refrigerator for a few days and reheated gently to restore the soft center.
Ingredients
- 1/2 cup butter unsalted
- 4 ounces semisweet chocolate chopped
- 2 whole egg
- 2 egg yolk
- 1/2 cup sugar
- 1 teaspoon vanilla extract pure
- 3 tablespoons all-purpose flour
- 3 tablespoons cocoa powder (extra dark or regular)
- 1/8 teaspoon kosher salt
- vanilla ice cream for serving, fresh
- chocolate sauce
- Berry
Instructions
- Preheat oven to 425 degrees F. Spray four ramekins with baking spray and place on a baking sheet.
- Pour 1 cup of water into a small saucepan and place over medium heat. Set a small glass or metal bowl over the top and add butter and chopped chocolate. Stir occasionally as the mixture melts over the heat until well combined. Remove from heat and allow to cool slightly.
- Meanwhile, in a separate bowl, use a handmixer or whisk to combine eggs, egg yolks and sugar until foamy and pale yellow. Add the cooled chocolate mixture and vanilla, whisking until well combined. Stir in the flour, cocoa powder and salt until a batter is formed. Divide the mixture evenly among the ramekins.
- Bake until the sides are firm but the centers are soft, about 10 to 12 minutes. Cool for 1 minute before inverting on individual plates while warm. Serve with vanilla ice cream, chocolate sauce and fresh berries.
Notes
- To invert cakes, place a plate over ramekin, flip, and gently shake to release the cake.
- Store leftovers covered in the refrigerator up to 3 days; reheat with a damp paper towel in microwave to soften center.
- Semisweet chocolate is recommended for balanced sweetness; bittersweet can be used for a less sweet flavor.
- Both natural and dutch processed cocoa powders work; Hershey's Special Dark is a good option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 12mg | 1% |
| Potassium | 243mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 856IU | 17% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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