Chocolate Lava Cakes Recipe
(Molten Chocolate Cakes)
Chocolate Lava Cakes are irresistible delicious and incredibly easy to make at home with only a few pantry ingredients. It is so satisfying to cut into a warm Chocolate Lava Cake and watch the rich chocolate center slowly flow onto the plate like lava. You can make this dessert gluten free and guilt free as it only contains 1/4 cup of sugar for 4 Lava Cakes.
They are fun and easy to make and perfect for special occasions, it is elegant and looks impressive, perfect for date nights, holidays, or when you simply want a bakery-style dessert in under 30 minutes. Serve them warm with powdered sugar, fresh berries, or a scoop of vanilla ice cream for the ultimate chocolate indulgence.
This dessert is a staple in our family, I made it a thousand times and they turn out perfectly every time.
Tips for the Perfect Chocolate Lava Cakes:
- Start with a hot oven: Make sure your oven is fully preheated so the outside rises and bakes quickly.
- Do not over-bake: Over baking will result in dry lava cakes where the chocolate in the center will not be gooey and run out when cutting into it. Take them out of the oven when they are dry on the sides and have just a slight jiggle in the center.
- Use good quality chocolate: The flavor of the dessert depends heavily on the chocolate you use.
- Grease ramekins well: This ensures the cakes release easily when inverted. Simply butter and flour each ramekins tapping out the excess flour.
- Prepare ahead: You can refrigerate the filled ramekins and bake them just before serving.
Serving Ideas:
- Vanilla ice cream
- Fresh raspberries, blueberries, blackberries and strawberries
- Whipped cream
- Powdered sugar or cocoa dusting
- Caramel sauce
Chocolate Lava Cakes are a quick and impressive dessert with a soft cake exterior and a rich molten chocolate center. With only a handful of ingredients and a short baking time, they are perfect for entertaining or satisfying chocolate cravings.
Ingredients You’ll Need:
- 115g (1/2 cup) of butter (plus more to grease ramekins)
- 170g (6oz) semisweet chocolate chips
- 2 large eggs (whole eggs)
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp all-purpose flour or GF flour (plus more to dust ramekins)
- pinch of salt if using unsalted butter
How to Make Chocolate Lava Cakes:
- Preheat the oven to 450F. Grease four 8oz ramekins with butter and lightly dust them with flour, tapping out the excess flour.
- Melt the chocolate and butter: Create a double boiler, set a mixing bowl over a medium saucepan with about 1 cup of water (the bowl should not touch the water). In the bowl combine the chocolate chips with sliced butter. Melt gently over a pot of simmering water until well combined then carefully remove from heat and set aside.
- Whisk the eggs and sugar: In another bowl, using a hand mixer whisk the eggs, egg yolks, and sugar until light and slightly thickened about 5 minutes on high speed.
- Combine the mixtures: Slowly add the warm melted chocolate into the egg mixture along with 1 tsp of vanilla extract. Fold until mostly combined using a spatula. Add 3 Tbsp of all-purpose flour or GF flour and fold until fully incorporated.
- Fill the ramekins: Divide the batter evenly among the prepared ramekins.
- Bake at 450F for 10-12 minutes: until the edges are firm but the center is still soft with just the slightest jiggle in the center.
- Serve immediately: Let the cakes rest for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve right away with a scoop of ice cream if desired. Along fresh berries such as strawberries, raspberries, blueberries and blackberries.
Recipe inspired from natashaskitchen.com
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Chocolate Lava Cakes Recipe
Chocolate lava cakes are rich, individual chocolate desserts with a soft cake exterior and a warm, molten chocolate center. Made with simple pantry ingredients and can be made gluten free. They come together quickly and bake in just minutes. When served warm, the center flows like lava, making them perfect for an elegant dessert at dinner parties or a cozy treat at home. Often dusted with powdered sugar or paired with vanilla ice cream, they're a chocolate lover's dream.
Ingredients
Equipment
Method
- Preheat the oven to 450F. Grease four 8oz ramekins with butter and lightly dust them with flour, tapping out the excess flour.
- Melt the chocolate and butter: Create a double boiler, set a mixing bowl over a medium saucepan with about 1 cup of water (the bowl should not touch the water). In the bowl combine the chocolate chips with sliced butter. Melt gently over a pot of simmering water until well combined then carefully remove from heat and set aside.
- Whisk the eggs and sugar: In another bowl, using a hand mixer whisk the eggs, egg yolks, and sugar until light and slightly thickened about 5 minutes on high speed.
- Combine the mixtures: Slowly add the warm melted chocolate into the egg mixture along with 1 tsp of vanilla extract. Fold until mostly combined using a spatula. Add 3 Tbsp of all-purpose flour or GF flour and fold until fully incorporated.
- Fill the ramekins: Divide the batter evenly among the prepared ramekins.
- Bake at 450F for 10-12 minutes: until the edges are firm but the center is still soft with just the slightest jiggle in the center.
- Serve immediately: Let the cakes rest for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve right away with a scoop of ice cream if desired. Along fresh berries such as strawberries, raspberries, blueberries and blackberries.
Notes
Tips for the Perfect Chocolate Lava Cakes:
- Start with a hot oven: Make sure your oven is fully preheated so the outside rises and bakes quickly.
- Do not over-bake: Over baking will result in dry lava cakes where the chocolate in the center will not be gooey and run out when cutting into it. Take them out of the oven when they are dry on the sides and have just a slight jiggle in the center.
- Use good quality chocolate: The flavor of the dessert depends heavily on the chocolate you use.
- Grease ramekins well: This ensures the cakes release easily when inverted. Simply butter and flour each ramekins tapping out the excess flour.
- Prepare ahead: You can refrigerate the filled ramekins and bake them just before serving.
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