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Chocolate Lava Cakes

Chocolate Lava Cakes
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These chocolate lava cakes have a molten chocolate center. They are quick to make and use basic ingredients. You can prepare them ahead of time for convenience.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 4 ounces (113g) good quality semi-sweet or bittersweet chocolate, chopped
  • 1 cup (198g) powdered sugar
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (63g) all-purpose flour
  • Pinch of salt
  • Optional: fresh raspberries or strawberries for garnish
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 425°F (218°C). Grease and lightly flour four 6-ounce ramekins. Place them on a baking sheet.
  2. Melt butter and chopped chocolate together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
  3. Whisk powdered sugar into the chocolate mixture until smooth.
  4. Whisk in whole eggs, egg yolks, and vanilla extract until combined.
  5. Stir in flour and salt until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared ramekins.
  7. Bake for 12-14 minutes, or until the edges are set and the center is still jiggly.
  8. Carefully invert each cake onto a dessert plate. Let them sit for a minute before lifting the ramekin.
  9. Serve immediately, garnished with fresh berries and a dusting of powdered sugar, if desired.

Notes

  • For best results, use good quality chocolate.
  • Do not overbake, as this will prevent the molten center from forming.
  • You can prepare the batter up to 24 hours in advance. Cover and refrigerate. Bring to room temperature before baking, or add a few extra minutes to the baking time.
  • These cakes are best served warm.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-lava-cakes/