Chocolate Molten Lava Cakes
Impress your friends and family with these fabulous chocolate molten lava cakes. The recipe is easier than you may think!
Ingredients
- Cooking spray, butter, or shortening, for the ramekins
- Cocoa powder, for dusting the ramekins
- ½ cup unsalted butter
- 4 ounces bittersweet chocolate, broken into pieces
- 1 ¼ cups confectioners' sugar, plus more, for sprinkling
- 2 large eggs
- 3 large egg yolks
- 1 ½ tsp vanilla extract
- ½ cup all-purpose flour, (64 grams)
- Pinch salt
Recommended Equipment
Instructions
- Preheat the oven to 425°F.
- Spray four 6-ounce ramekins with cooking spray or lightly grease with butter or shortening. Dust with cocoa powder.Cooking spray, butter, or shortening | Cocoa powder
- Place a large stainless steel bowl or the top of a double boiler over simmering water. Add the butter and chocolate and cook until melted, stirring constantly. Remove the bowl from the heat.1/2 cup unsalted butter | 4 ounces bittersweet chocolate
- Add the confectioners' sugar to the chocolate mixture and blend well.1 1/4 cups confectioners' sugar
- In another bowl, whisk the eggs and egg yolks until well blended; add them to the chocolate mixture and blend thoroughly. Add the vanilla extract and then stir the flour and salt into the mixture.2 large eggs | 3 large egg yolks | 1 1/2 tsp vanilla extract | 1/2 cup all-purpose flour | Pinch salt
- Place the ramekins on a baking sheet. Fill the ramekins with the chocolate mixture.
- Bake the cakes just until firm, but still somewhat soft looking in the center, about 13 to 14 minutes.
- Remove the cakes from the oven and let them rest for 2 minutes. Invert onto dessert plates.
- Sift confectioners' sugar over the unmolded cakes, if desired.
Run a thin knife around the edge of each ramekin before inverting. Place a dessert plate on top, then flip quickly and confidently—they release more easily than you'd expect!
Notes
Raspberry coulis: A simple raspberry sauce pairs beautifully with molten chocolate cakes. To make it, simmer 1 cup raspberries, 2 to 3 tablespoons sugar, and 1 to 2 teaspoons lemon juice until the berries soften. Mash and strain to remove seeds. Spoon onto the plate before inverting the cake or drizzle over the top for a bright, tangy finish.
Nutrition
Calories: 651kcalCarbohydrates: 65gProtein: 9gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 293mgSodium: 49mgPotassium: 236mgFiber: 3gSugar: 47gVitamin A: 1041IUCalcium: 58mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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