Molten Chocolate Lava Cakes
User Reviews
5
Molten Chocolate Lava Cakes
Description
This recipe for Molten Chocolate Lava Cakes uses bittersweet chocolate melted with butter as the flavor foundation. Powdered sugar, eggs, and vanilla are mixed in, followed by folding in flour to create a thick batter. Baking the batter in buttered and floured ramekins ensures easy release and individual portions. The high baking temperature allows the edges to set while leaving the center molten and fluid.
The cakes deliver a contrast between set, cakey edges and a soft, flowing chocolate center, achieved by careful baking time control. This texture variation highlights the bittersweet chocolate's richness and the smooth butter integration.
Molten Chocolate Lava Cakes are best served warm immediately after baking to enjoy the molten center, making them suitable for special desserts or occasions. The recipe includes an update note from 2021 but does not specify further serving suggestions.
Ingredients
- 6 oz bittersweet chocolate chopped
- 3/4 cup (168g) unsalted butter cut into 1 Tbsp pieces
- 1 1/4 cups (150g) powdered sugar
- 1/8 tsp salt
- 3 egg large
- 3 egg yolk
- 1 tsp vanilla extract
- 6 1/2 Tbsp (62g) all-purpose flour unbleached
Instructions
- Preheat oven to 425 degrees. Butter six (6 oz.) ramekins and transfer to a baking sheet (or butter 6 wells of a jumbo muffin pan). Lightly dust with a little flour, shake out excess.
- In a medium saucepan bring about 1-inch of water to a simmer over medium-high heat. Add chocolate and 3/4 cup butter to a heat proof glass bowl. Reduce heat to medium-low, set bowl over saucepan and stir constantly until chocolate and butter have melted. Remove bowl from heat, let rest 5 - 10 minutes until cool.
- Stir in powdered sugar and salt until well blended (it will be thick at this point).
- Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
- Sift in flour then stir and fold mixture until combined.
- Divide batter among prepared custard cups or muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake).
- Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes.
- Remove from oven and cool 1 - 2 minutes. Run a knife around edges to ensure they are loose, then invert onto dessert plates (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates).
- Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.
Notes
- The recipe was updated on 2/26/21 to ensure improved consistency.
User Reviews
Overall Rating
5
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