Picture this: a chilly evening, two spoons, and a dessert that’s the epitome of indulgence—molten chocolate flowing like a lava stream. This chocolate lava cake, well, it’s not just a treat; it’s a sweet little secret wrapped in a cake. I’ve made it for cozy date nights, and trust me, the gooey center never fails to amaze.
Steps
- Preheat your oven to 400°F (200°C). Prepare two 5-ounce ramekins by greasing their insides with butter or shortening, then add about 1 teaspoon of sugar to each, swirling to coat the bottom and sides, and discard any excess sugar.
- Combine the chocolate and butter in a microwave-safe bowl. Heat them in the microwave for 30 seconds at 50% power, stir, and continue heating in 15-second intervals if necessary, until the mixture is smooth.
- In a separate bowl, whisk together the whole egg, egg yolk, sugar, vanilla, and salt until the mixture becomes pale. Incorporate the melted chocolate mixture, followed by the flour, mixing just until everything is combined.
- Divide the batter evenly between the prepared ramekins and place them directly on the middle oven rack. Bake for 11-12 minutes, ensuring the top is set but the center still jiggles slightly, to keep the lava effect.
- Allow the cakes to rest for 1-2 minutes after baking. Use a sharp knife to loosen the edges, then invert each cake onto a plate. After allowing the ramekins to sit upside down for about 20 seconds, gently tap and lift them off.
- Finish by dusting the cakes with powdered sugar and garnish with fresh berries and a scoop of ice cream. Serve immediately for the best molten center experience.
Ingredients
- 1/2 cup (approximately 3 ounces) dark chocolate, chopped (or use Ghirardelli baking chips)
- 2 1/2 tablespoons butter
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 3 tablespoons granulated sugar (plus additional for coating ramekins)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 tablespoons all-purpose flour
Nutritional Values
Calories: 1106kcal | Fat: 74g | Saturated Fat: 42g | Cholesterol: 436mg | Sodium: 630mg | Potassium: 686mg | Carbohydrates: 92g | Fiber: 10g | Sugar: 58g | Protein: 18g | Vitamin A: 1372IU | Calcium: 112mg | Iron: 12mg
FAQ
- Why is it called Molten Lava Cake?
- The name comes from the gooey chocolate center that flows out like lava when you cut into the cake. It’s especially delightful when paired with a scoop of ice cream and some fresh berries.
- What size ramekin should I use for Lava Cakes?
- A 4-ounce ramekin is ideal for individual portions, creating a tall cake that looks dramatic when the lava flows out. You can also use 5 or 6-ounce ramekins for a similar effect. Larger ramekins, like 7 or 8 ounces, work well if you plan to serve the cake directly in the dish.
- Can I double the Molten Lava Cake recipe?
- Absolutely! You can double, triple, or even quadruple the recipe to accommodate more servings.
- What should I serve with Molten Lava Cake?
- Vanilla ice cream is a classic pairing, offering a cool contrast to the warm cake. Fresh fruits like raspberries, strawberries, or bananas also complement the richness of the dessert beautifully.
- What are some tips for making the perfect Molten Lava Cake?
- Ensure the ramekins are well-greased for easy removal. Stick to the recipe without substitutions as baking is precise. Bake directly on the oven rack for even cooking, and remember to let the cake sit briefly before flipping to avoid overcooking the lava center.
Tips
- Ensure that the ramekins are thoroughly greased and coated with sugar to help the cake release easily without sticking.
- Use room temperature eggs for better mixing. You can quickly bring them to room temperature by placing them in a bowl of warm water for about 5 minutes.
- Avoid overbaking the cakes; bake just until the top is set but the center still jiggles slightly to achieve the perfect molten center.
- When inverting the cake, let it rest upside down for 20-30 seconds on the plate before removing the ramekin to allow the cake to settle and release more easily.
Equipment
- Ramekins – Specifically, two 4-6 ounce ramekins for baking the individual cakes.
- Microwave-Safe Bowl – For melting the chocolate and butter together.
- Hand Mixer or Stand Mixer – Helpful for beating the egg, yolk, sugar, vanilla, and salt until pale in color.
