These Gooey Chocolate Lava Cakes bring restaurant-quality indulgence to your home kitchen—without the fuss. With a perfectly set outer shell and an irresistibly molten chocolate center, they’re rich, decadent, and surprisingly simple. Made with just a handful of pantry staples and ready in under 25 minutes, these lava cakes are ideal for special occasions, date nights, or anytime you need a chocolate fix that impresses.
Yields: 6 servings
Prep time: 15 minutes
Cook time: 12-15 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, plus more for greasing ramekins
- 6 ounces bittersweet chocolate (60-70% cacao), chopped
- 1/2 cup powdered sugar, plus more for dusting ramekins
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- Pinch of salt
- Vanilla extract (optional)
- Fresh berries or powdered sugar, for serving
Equipment:
- 6 (6-ounce) ramekins
- Double boiler or microwave-safe bowls
- Whisk
- Measuring cups and spoons
Step-by-step Instructions with Pictures:
Step 1: Prepare the Ramekins
Generously butter six 6-ounce ramekins. Then, dust each ramekin with powdered sugar, tapping out any excess. This will help the cakes release easily.
Step 2: Melt the Butter and Chocolate
In a double boiler or a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), melt the butter and chopped chocolate together, stirring occasionally until smooth. Alternatively, you can melt them in short intervals in the microwave, stirring well after each interval. Remove from the heat and let it cool slightly.
Step 3: Whisk Eggs and Sugar
In a separate bowl, whisk together the whole eggs, egg yolks, and powdered sugar until the mixture is pale and slightly thickened.
Step 4: Combine Wet Ingredients
Slowly pour the slightly cooled melted chocolate mixture into the egg mixture, whisking constantly until well combined and smooth. Stir in a few drops of vanilla extract if desired.
Step 5: Add Dry Ingredients
Gently whisk in the flour and salt until just combined. Be careful not to overmix. The batter should be smooth.
Step 6: Fill the Ramekins
Pour the chocolate batter evenly into the prepared ramekins, filling each about three-quarters full.
Step 7: Bake the Lava Cakes
Preheat your oven to 425°F (220°C). Place the filled ramekins on a baking sheet and bake for 12-15 minutes. The edges should be set, but the centers should still look soft and slightly molten. The exact baking time may vary depending on your oven and the size of your ramekins.
Step 8: Invert and Serve
Carefully remove the baking sheet from the oven. Let the lava cakes cool in the ramekins for about 1 minute. Then, place a serving plate upside down over each ramekin and quickly but gently invert it. Tap the bottom of the ramekin if needed to release the cake.
Step 9: Serve Immediately
Dust the warm chocolate lava cakes with powdered sugar and serve immediately with fresh berries or a scoop of vanilla ice cream, if desired.
Chef’s Pro Tips: Flavor Variations
▸ Spiced: Add ½ tsp cinnamon + pinch of cayenne
▸ Nutty: Swirl in hazelnut praline paste
▸ Fruity: Center with raspberry jam
Advanced Techniques
- Sous-vide option: Cook batter in jars at 63°C for 1 hour
- Freeze for later: Unbaked molds keep 1 month
- Plating Like a Michelin Star
- Place the cake slightly off-center on a warm plate
- Dust with cocoa + gold powder mix
- Pipe crème anglaise in artistic swirls
- Garnish with crispy chocolate tuile
Wine Pairings
- Sweet: Tokaji Aszú 5 Puttonyos
- Dry: Châteauneuf-du-Pape
- Cocktail: Espresso martini
Troubleshooting Guide
- No lava flow. Reduce bake time by 2 minutes
- Cakes collapse. Ensure proper egg whipping to the ribbon stage
- Bitter taste: Use 60% cacao chocolate
- Sticks to mold, freeze for 10 minutes before unmolding
Make It an Experience
- Serve with warm chocolate sauce in a pitcher
- Provide mini spoons for the first lava reveal
- Offer flavored salts for sprinkling
Enjoy the molten chocolate center!
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