Chocolate Lava Cake
This molten chocolate lava cake is an indulgent dessert with a delicate outer layer that gives way to a warm, flowing chocolate center. The contrast between the soft cake and the rich, gooey filling creates a truly decadent experience. Perfect for special occasions or whenever you crave a chocolatey treat, this dessert is best served warm with powdered sugar, vanilla ice cream, or whipped cream.
Ingredients
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- Powdered sugar for dusting
- Optional: Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine unsalted butter and semi-sweet chocolate chips. Melt in the microwave in 30-second intervals, stirring in between, until smooth.
- Whisk Eggs and Sugar: In a separate bowl, whisk together eggs, egg yolks, and granulated sugar until pale and slightly thickened.
- Combine Mixtures: Pour the melted chocolate mixture into the egg mixture, whisking to combine. Gently fold in the flour and salt until just incorporated.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling them about ¾ full.
- Bake: Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center remains soft.
- Cool and Serve: Let the cakes cool for 1 minute, then carefully invert onto individual plates. Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.
Notes
Be careful not to overbake—the key to a perfect lava cake is keeping the center gooey. Greasing and flouring the ramekins ensures the cakes release smoothly. Add a splash of vanilla extract or espresso powder for extra depth of flavor.