Imagine sinking your spoon into a dessert that’s practically magic—gooey, molten chocolate pours out like a sweet surprise in every bite. This chocolate lava cake is a symphony of indulgence, perfect for everything from a quiet Tuesday evening to your best friend’s wedding (yes, I brought it once). With just a few steps, you can create this melt-in-your-mouth experience that feels like a warm hug on a chilly night.
Steps
- Prepare the ramekins or muffin pan by greasing them with nonstick spray and dusting with cocoa powder to prevent sticking. Preheat your oven to 425°F (218°C).
- Chop the chocolate and place it in a bowl with butter. Microwave in short intervals, stirring each time, until smooth.
- In a separate bowl, mix the flour, confectioners’ sugar, and salt. In another bowl, whisk together the eggs and yolks until combined.
- Gradually mix the flour and egg mixtures into the chocolate, stirring gently until you have a smooth, slightly thick batter.
- Divide the batter evenly among the prepared ramekins or muffin cups.
- Place the ramekins on a baking sheet and bake for 12–14 minutes until the sides are firm but the tops remain soft. If using a muffin pan, bake for 8–10 minutes.
- Allow the cakes to cool for 1 minute. Then, invert each ramekin onto a plate using an oven mitt, or use a spoon to release cakes from a muffin pan. Serve immediately with your choice of toppings.
Ingredients
- 6 ounces (170g) high-quality semi-sweet chocolate, coarsely chopped
- 1/2 cup (8 tablespoons; 113g) unsalted butter
- 1/4 cup (31g) all-purpose flour, spooned and leveled
- 1/2 cup (60g) confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Ice cream
- Fresh berries
- Chocolate syrup
FAQ
- Can I make chocolate lava cakes without ramekins?
- Yes, if you don’t have ramekins, you can use a standard muffin pan. Grease six muffin pan cups and dust them with cocoa powder to prevent sticking. You’ll end up with six slightly smaller lava cakes, which should be baked at 425°F (218°C) for 8–10 minutes.
- Is it possible to prepare the batter in advance?
- Absolutely, you can prepare the batter up to step 4 and store it covered in the refrigerator for up to two days. Before baking, allow it to come to room temperature, which takes a couple of hours.
- Can I freeze chocolate lava cakes after baking?
- Yes, you can freeze baked lava cakes for up to three months. Make sure to let them cool completely before freezing. To serve, reheat them in the microwave until warmed through.
- What kind of chocolate should I use for the best results?
- It’s recommended to use high-quality chocolate baking bars rather than chocolate chips, as the latter won’t produce a gooey center. Brands like Baker’s, Ghirardelli, or Lindt are good choices, available in the grocery store’s baking aisle.
- What toppings pair well with chocolate lava cakes?
- Chocolate lava cakes can be served with a variety of toppings, such as ice cream, whipped cream, raspberry or strawberry sauce, melted peanut butter, Nutella, or a drizzle of salted caramel. Fresh berries are also a great addition.
Tips
- Use High-Quality Chocolate: Opt for pure chocolate baking bars instead of chocolate chips to ensure a rich and molten center. Brands like Baker’s, Ghirardelli, or Lindt are recommended.
- Grease and Dust Ramekins/Muffin Pan: Before filling with batter, spray your ramekins or muffin pan with nonstick spray and dust with cocoa powder. This helps the cakes release smoothly when inverted onto a plate.
- Bake Time and Temperature: Keep an eye on the baking time, as it’s crucial for that gooey center. Ramekins require 12-14 minutes, while muffin pans need only 8-10 minutes at 425°F (218°C).
- Toppings for Extra Flavor: Enhance your lava cakes with toppings like ice cream, whipped cream, fresh berries, or a drizzle of caramel or melted Nutella for an extra indulgent treat.
Equipment
- 6-Ounce Ramekins – These are used to bake the lava cakes and are essential for the recipe if you don’t want to use a muffin pan. Ramekins are versatile and can be used for other desserts as well.
- 12-count Muffin Pan – An alternative to ramekins if you prefer or already have one.
- Glass Mixing Bowls – For mixing the ingredients. Heat-proof bowls are necessary for melting chocolate and butter in the microwave.
- Whisk – For mixing ingredients smoothly and ensuring there are no lumps in the batter.
- Silicone Spatula or Wooden Spoon – For stirring the batter and combining ingredients gently.
- Baking Sheet – Used to place ramekins on while baking.
