Name: Chocolate Lava Cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 6 ounces bittersweet or semisweet chocolate; 1 cup powdered sugar; 2 large eggs; 2 large egg yolks; 1 teaspoon vanilla extract; 1/4 cup all-purpose flour; Pinch of salt

Why You’ll Love This Recipe

This Chocolate Lava Cake is a delightful combination of simplicity and sophistication. Its warm, molten center is the star of the show, while the outer cake is rich and velvety. Whether you’re making it for a romantic dinner, a family gathering, or a special celebration, it’s sure to impress. The best part? You can customize it with different fillings or toppings like vanilla ice cream, whipped cream, or berries for an extra burst of flavor. This dessert is sure to become a favorite in your recipe repertoire.

Ingredients

1/2 cup unsalted butter
6 ounces bittersweet or semisweet chocolate
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with flour, or line them with parchment paper.
In a medium heatproof bowl, melt the butter and chocolate together. You can do this either in the microwave in 20-second intervals or over a double boiler on the stovetop. Stir occasionally until smooth.
Whisk the powdered sugar into the melted chocolate mixture until well combined.
Add the eggs, egg yolks, and vanilla extract to the chocolate mixture. Whisk until smooth.
Gently fold in the flour and salt, being careful not to overmix.
Divide the batter evenly between the prepared ramekins, filling them about 3/4 of the way full.
Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set, but the centers should still jiggle slightly when touched.
Let the cakes rest for 1-2 minutes before carefully running a knife around the edges to loosen them.
Invert the ramekins onto plates, and gently lift to reveal the molten lava center. Serve immediately with a scoop of vanilla ice cream or fresh berries, if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 12-14 minutes
Total time: 25 minutes

Variations

Nutty Lava Cake: Add a tablespoon of finely chopped hazelnuts or almonds to the batter for an added crunch.
Fruit Infused Lava Cake: You can add a spoonful of raspberry or cherry jam to the center of the cakes before baking for a fruity surprise.
Coffee Flavored Lava Cake: Add a teaspoon of instant espresso powder to the melted chocolate mixture to enhance the depth of flavor.
Gluten-Free Lava Cake: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

Store any leftover lava cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave for 20-30 seconds, or in the oven at 350°F (175°C) for 5-7 minutes, until the center is warm and gooey again.

Note: The lava cakes are best enjoyed immediately after baking, as the molten center tends to solidify when refrigerated.

FAQs

1. Can I prepare the batter in advance?

Yes, you can prepare the batter ahead of time, but do not bake the cakes. Cover the ramekins with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply pop them into the oven and adjust the baking time as needed.

2. Can I make this recipe in a muffin tin?

Yes, you can use a muffin tin, but be sure to adjust the cooking time. You will likely need to bake them for 8-10 minutes in a standard muffin tin.

3. What should the texture of the lava cake be?

The cake’s edges should be set and firm, while the center remains molten and gooey. It should be slightly jiggly when touched.

4. Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but keep in mind that it will result in a sweeter and less intense flavor. Bittersweet or semisweet chocolate is typically recommended for a more balanced taste.

5. Can I freeze chocolate lava cakes?

Yes, you can freeze unbaked lava cakes. After preparing the batter, cover the ramekins with plastic wrap and freeze them for up to 3 months. When ready to bake, no need to thaw—just bake as directed, adding a couple of extra minutes to the cooking time.

6. How do I know when the lava cakes are done?

The cakes are done when the edges are firm but the center is still soft. A slight jiggle in the center indicates that the lava cake is ready to be served.

7. Can I make this recipe in a larger size?

Yes, you can make a larger lava cake in a single pan, but be aware that the cooking time will be longer. Check for doneness by inserting a toothpick into the cake’s edge; it should come out clean while the center remains gooey.

8. Is it necessary to use ramekins?

Ramekins are ideal for creating individual portions with a molten center, but you can use a muffin tin or another oven-safe dish. Just be sure to adjust the baking time based on the size of your baking vessel.

9. Can I add a different filling inside?

Yes! You can add a spoonful of Nutella, peanut butter, or even a piece of caramel in the center of each cake for an extra twist of flavor.

10. Can I use egg substitutes for this recipe?

You can experiment with egg substitutes, such as flax eggs or chia eggs, but the result may vary in texture. The classic recipe relies on the eggs for structure and texture, so using substitutes may affect the molten center.

Conclusion

Chocolate Lava Cake is a rich, indulgent dessert that brings a touch of luxury to any occasion. With its perfect combination of warm, gooey chocolate and tender cake, it’s a dessert that will leave your guests in awe. Whether you’re preparing it for a romantic dinner or a family gathering, this recipe is sure to impress. Plus, its versatility in flavor and filling options means you can make it your own every time you bake it. Enjoy!