Description
A luxurious, warm dessert featuring a rich chocolate exterior that gives way to a molten, gooey center. This Chocolate Lava Cake strikes the perfect balance between a tender cake and flowing chocolate sauce, making it a standout finale for any meal.
Ingredients
8 ounces semisweet or bittersweet chocolate, chopped
½ cup unsalted butter, cubed
2 large eggs
2 large egg yolks
¼ cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
Vanilla ice cream or whipped cream, for serving
Instructions
Preheat the oven to 425°F (220°C) and position a rack in the center. Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out any excess.
Place the chopped chocolate and butter in a heatproof bowl over a gently simmering pot of water. Stir until fully melted and smooth, then remove from heat and let cool slightly.
Whisk the whole eggs, egg yolks, and sugar in a separate bowl until pale and thickened, about two to three minutes. Carefully fold the chocolate mixture into the egg mixture until combined, then sift in the flour and salt. Gently fold until the batter is smooth and even.
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake for 10 to 12 minutes, until the edges are set but the centers still wobble slightly when shaken.
Allow the cakes to rest for one minute, then run a knife around the edges and invert each cake onto a serving plate. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Ramekin size and oven temperatures can vary; if the cakes reach the perfect gooey center on the first try, adjust the baking time by 30-second increments for future batches. For an extra flavor pop, stir a teaspoon of espresso powder into the melted chocolate. You can prepare the batter ahead, cover the filled ramekins, and refrigerate for up to 24 hours—just add an extra minute to the bake time if chilled.