Molten Chocolate Lava Cakes
User Reviews
5
Molten Chocolate Lava Cakes
Description
Molten Chocolate Lava Cakes combine butter, semisweet chocolate, eggs, sugar, and a touch of flour to produce a dessert with a contrast of textures—a baked cake outer layer and a molten chocolate core. The batter is gently folded to preserve airiness from whipped eggs, contributing to a delicate crumb. Baking in hot ovens ensures a crisp outside while leaving the interior slightly underbaked and molten. Using ramekins dusted with flour guarantees easy removal and properly formed cakes.
The flavor balances deep chocolate richness with subtle vanilla and a hint of salt to enhance sweetness. The small portion size is well-suited to individual servings, allowing control over presentation and portioning. The cakes can be served warm to maintain the flowing center, and pairing with fresh fruit or a dusting of powdered sugar can complement the intensity.
For smaller ramekins, baking times are shorter, yielding more but smaller cakes. Careful timing is essential to achieve the signature lava center—overbaking results in a fully set cake, losing the molten feature. These cakes can be prepped in advance but should be baked just before serving for optimal texture.
Ingredients
- 8 Tbsp butter cut into slices, plus more to grease ramekins, unsalted
- 6 oz semisweet chocolate chips
- 2 egg whole eggs, large
- 2 egg large yolks
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 Tbsp all-purpose flour plus more to dust ramekins
Instructions
- Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
- Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
- Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
- Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.
- Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.
- Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbs | 40g | |
| Protein | 8g | 16% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 242mg | 81% |
| Sodium | 189mg | 8% |
| Potassium | 281mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 970IU | 19% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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