Ingredients
Chocolate Molten Lava Cake Ingredients
- 9 tablespoons unsalted butter, divided
- 6 ounces bittersweet chocolate (60% cacao baking bar), chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 2 tablespoons all-purpose flour, plus more for dusting ramekins
- Powdered sugar, for dusting
Instructions
- Preheat the Oven: Set the oven rack to the middle position and preheat your oven to 450°F (232°C) to ensure the perfect baking temperature for the lava cakes.
- Prepare the Ramekins: Melt 1 tablespoon of butter in a microwave-safe dish for about 30 seconds. Brush the melted butter inside four 8-ounce ramekins, lightly coat with flour, and tap out the excess. Place the ramekins on a baking sheet to make them easy to handle.
- Melt the Chocolate: Using a double boiler set over simmering water, melt 8 tablespoons of butter together with the chopped bittersweet chocolate. Whisk continuously until the mixture is smooth and fully combined, then remove it from the heat to cool slightly.
- Combine the Ingredients: In a stand mixer fitted with a whisk attachment or using a hand-held mixer, beat the eggs, egg yolks, granulated sugar, and kosher salt at high speed for about 3 minutes until the mixture is thickened and pale. Gently fold the melted chocolate mixture into the eggs, then carefully fold in the flour until just combined to maintain a light texture.
- Bake: Evenly divide the batter into the prepared ramekins sitting on the baking sheet. Bake in the preheated oven for 9 minutes until the edges are set and the tops have slight cracks while the centers remain slightly jiggly to preserve the molten lava texture.
- To Serve: Allow the cakes to cool in the ramekins for 1 minute. Run a knife or small spatula around the edges to loosen. Place an inverted dessert plate atop each ramekin, wear an oven mitt for safety, and carefully invert the ramekins to unmold the cakes. Let them rest for 10 seconds, then gently lift with a spatula or knife to release. Dust the cakes with powdered sugar and serve immediately for the best molten effect.
Notes
- Use high-quality bittersweet chocolate with around 60% cacao for a rich flavor.
- Make sure not to overbake; the center should remain soft and molten.
- Ramekins should be well buttered and floured to prevent sticking during unmolding.
- Serve immediately for the iconic lava flow effect.
- For a variation, add a teaspoon of instant espresso powder to the chocolate mixture to enhance chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
