Description
Decadent chocolate lava cakes with a molten center, perfect for special occasions or cozy nights in. Easy to make with simple ingredients.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, plus more for greasing ramekins
- 1/2 cup granulated sugar, plus more for coating ramekins
- 4 ounces bittersweet chocolate, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- Powdered sugar, for dusting (optional)
- Fresh raspberries or strawberries, for serving (optional)
Instructions
- Prepare the Ramekins: Grease ramekins generously with butter, then coat with granulated sugar, tapping out any excess. Chill in the refrigerator while preparing the batter (optional).
- Melt Butter and Chocolate: In a heatproof bowl over simmering water (or in the microwave in 30-second intervals), melt butter and chocolate until smooth. Let cool slightly.
- Make the Batter: Whisk in granulated sugar until combined. Add eggs and egg yolks one at a time, whisking well after each addition. Incorporate salt. Gently fold in flour until just combined; do not overmix.
- Bake: Preheat oven to 425°F (220°C). Divide batter evenly among ramekins, filling each about three-quarters full. Place on a baking sheet and bake for 12-15 minutes, or until edges are set but centers are still soft and slightly jiggly.
- Serve: Loosen edges with a knife. Invert onto plates. Dust with powdered sugar (optional). Garnish with fresh raspberries or strawberries (optional). Serve immediately.
Notes
- Use high-quality bittersweet chocolate for the best flavor.
- Don’t overbake the cakes; the centers should still be soft.
- Greasing and sugaring the ramekins thoroughly is essential for easy release.
- Lava cakes are best served warm, right out of the oven.
- Experiment with flavors by adding espresso powder or peppermint extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes