Chocolate Lava Cake Recipe
🍫 Molten Lava Cake Recipe 🍰
The perfect dessert with a gooey chocolate center!
This decadent chocolate lava cake is surprisingly easy to make but looks and tastes incredibly impressive. With a crisp exterior and a warm, flowing chocolate center, it's the perfect dessert for any special occasion or when you're craving something truly indulgent. 😋
15 min
Prep Time ⏱️
12 min
Cook Time 🔥
4
Servings 🍽️
Medium
Difficulty 📊
🍫
🔥
🍰
😋
👨🍳
📝 Ingredients
- 4 ounces high-quality semi-sweet chocolate, chopped
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon salt
- Butter and cocoa powder for ramekins
- Vanilla ice cream and berries for serving (optional)
👩🍳 Instructions
- Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out the excess.
- In a microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Add the powdered sugar to the chocolate mixture and stir until well combined.
- Whisk in the eggs, egg yolks, and vanilla extract until the mixture is smooth and glossy.
- Gently fold in the flour and salt until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the centers are still soft.
- Let the cakes cool in the ramekins for 1 minute, then carefully run a knife around the edges to loosen.
- Invert each ramekin onto a serving plate, wait 10 seconds, then lift off the ramekin.
- Serve immediately with a scoop of vanilla ice cream and fresh berries if desired. Enjoy the molten chocolate center! 🎉
💡 Chef's Tips
- Don't overbake! The centers should be soft for that perfect lava flow.
- Use high-quality chocolate for the best flavor and texture.
- You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just add 1-2 minutes to the baking time.
- For an extra flavor boost, add a pinch of espresso powder to enhance the chocolate flavor.
- If you don't have ramekins, you can use a muffin tin, but adjust the baking time accordingly.
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