Chocolate Lava Cake
A decadent dessert featuring a crisp outer layer with a warm, molten chocolate center, perfect for special occasions.
Ingredients
For the Cake
- 1 cup semi-sweet chocolate, chopped Use high-quality chocolate for best results.
- ½ cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- ¼ cup all-purpose flour For gluten-free, use almond flour or gluten-free flour.
- 1 teaspoon vanilla extract
- a pinch salt
- Non-stick cooking spray or cocoa powder for coating the ramekins
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare four ramekins by greasing them with non-stick cooking spray or dusting with cocoa powder.
- In a microwave-safe bowl, combine the chopped chocolate and butter. Heat in the microwave in 30-second intervals, stirring in between, until both are fully melted and smooth.
- In a separate bowl, whisk the eggs, egg yolks, and granulated sugar together until they become thick and pale.
- Mix the melted chocolate into the egg mixture. Stir until well combined.
- Gently fold in the flour, vanilla extract, and a pinch of salt. Mix until just combined, being careful not to over-mix.
- Pour the batter evenly into the prepared ramekins, filling each about ¾ full.
Baking
- Place the ramekins on a baking tray and bake for 12-14 minutes. The edges should be firm while the center remains soft.
- Once baked, remove the tray from the oven and let the cakes sit for about 1 minute before carefully inverting each ramekin onto a plate.
- Gently tap the ramekin to release the cake, and then lift it off. Serve immediately while hot.
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Notes
Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries for contrast. Store leftovers wrapped tightly in the refrigerator for up to three days.