Description
This Chilis Lava Cake recipe features rich molten chocolate centers with a spicy twist, perfectly complemented by a scoop of vanilla bean ice cream and a drizzle of magic shell. The individual chocolate lava cakes are baked to silky perfection, offering a gooey and indulgent dessert experience that is both easy to make and impressive to serve.
Ingredients
Chocolate Mixture
- 7 Lindt chocolates (see note 2)
- 5 ounces chopped semi-sweet chocolate (good quality, see note 3)
- 7 tablespoons unsalted butter (divided)
Batter
- 2 large eggs (at room temperature)
- 2 large egg yolks
- 1/2 cup light brown sugar (gently packed, soft sugar)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter (for greasing)
To Serve
- Vanilla bean ice cream
- Magic shell chocolate sauce
Instructions
- Chop Chocolate: Coarsely chop the semi-sweet chocolate pieces approximately the size of chocolate chips to ensure even melting and texture.
- Melt Chocolate: Preheat your oven to 400°F (200°C). Cut 8 tablespoons of butter, reserving 1 tablespoon. Place the remaining 7 tablespoons of butter into a large microwave-safe bowl with the chopped chocolate. Microwave for 45 seconds, then stir continuously for about 1 minute until the mixture is smooth. Set aside to cool.
- Whisk Eggs: In a large bowl, combine the 2 large eggs and 2 egg yolks, letting them reach room temperature. Add the light brown sugar and whisk vigorously for about 1 minute until the mixture is smooth and slightly thickened.
- Add Flavorings and Chocolate: Stir in the salt, vanilla extract, and the cooled chocolate-butter mixture into the egg mixture until smooth and combined.
- Add Flour: Gently whisk in the all-purpose flour until just combined, being careful not to overmix to maintain the batter’s delicate texture.
- Grease Muffin Tin: Use the reserved 1 tablespoon of butter to thoroughly grease 7 cavities of a muffin tin. To do this effectively, put your hand inside a plastic sandwich bag, rub the butter into your hand, and coat the insides and bases of each cavity. Then sprinkle a light layer of cocoa powder over the buttered cavities, shake to coat, and tap the tin upside down over the sink to remove excess cocoa powder.
- Add Batter: Spoon the batter into each muffin cavity until about one-third full. Place an unwrapped Lindt chocolate ball into the center of each cavity. Top with the remaining batter evenly divided among the 7 cavities, smoothing the tops with the back of a spoon or your finger.
- Bake: Bake the lava cakes in the preheated oven for 16 to 17 minutes, or until the tops spring back slightly when lightly pressed.
- Flip and Serve: After baking, let the muffin tin stand at room temperature for 2 minutes. Then place a tray larger than the muffin tin over the cakes and carefully invert the tin onto the tray. Allow the cakes to stand for about 30 seconds before gently lifting the muffin tin off. Use a metal spatula to transfer each lava cake to a serving plate.
- Finish and Enjoy: Immediately serve each lava cake with a scoop of vanilla bean ice cream and a drizzle of magic shell chocolate sauce. Enjoy the cakes while warm and gooey for the best experience.
Notes
- Use high-quality semi-sweet chocolate and Lindt chocolates for the best flavor and texture.
- Softly packed light brown sugar ensures the batter remains moist and tender.
- Room temperature eggs help the batter mix smoothly and evenly.
- Coating the muffin tin with butter and cocoa powder prevents sticking and adds a subtle chocolate crust.
- Ensure not to overbake, as the lava cake requires a gooey molten center.
- Serve immediately after flipping to preserve the lava-like texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
