Chocolate Lava Cakes
Chocolate Lava Cakes are individual baked chocolate cakes with a warm, flowing center that pours out when cut. The key is pulling them from the oven at just the right moment — typically after 12–14 minutes. They come together in about 30 minutes total and are best served immediately.
Equipment
- Ramekins
- Microwave-safe bowl
- Whisk
- Baking sheet
- Oven
Ingredients
- ½ cup Unsalted butter Plus more for greasing
- 1 cup Bittersweet chocolate Chopped
- 2 large Eggs At room temperature
- 2 large Egg yolks
- ¼ cup Sugar Granulated
- 2 tablespoons All-purpose flour Sifted
Instructions
- Preheat your oven to 425°F (218°C). Generously grease four ramekins with butter and dust them lightly with flour to ensure easy removal.
- In a microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and pale, about 2-3 minutes.
- Combine the chocolate mixture with the egg mixture, and fold in the sifted flour until just combined. Avoid over-mixing.
- Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet.
- Bake for 12 minutes, or until the edges are firm but the center is soft. Be cautious not to overbake to maintain the molten center.
- Allow the cakes to cool in their ramekins for 1 minute before carefully inverting onto plates.
Notes
- For a flavor twist, consider adding a pinch of cinnamon or a few drops of vanilla extract to the batter.
Nutrition
Calories: 582kcalCarbohydrates: 39gProtein: 8gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 248mgSodium: 47mgPotassium: 303mgFiber: 4gSugar: 29gVitamin A: 989IUCalcium: 60mgIron: 4mg
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