Ingredients
Chocolate Mixture
- 4 oz bittersweet chocolate
- 4 oz butter
Batter
- 2 large eggs
- 1/2 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee or espresso powder (optional)
Instructions
- Prepare Ramekins: Preheat your oven to 400°F (205°C). Generously butter four 4-ounce ramekins and dust them with cocoa powder or sugar to prevent sticking, then set aside.
- Melt Chocolate and Butter: In a medium microwave-safe bowl, melt the bittersweet chocolate and butter together by microwaving in 30-second intervals, stirring in between until smooth and fully combined.
- Mix Batter: In a separate large bowl, whisk the eggs and sugar vigorously until the mixture turns pale and fluffy. Fold in the melted chocolate mixture, then whisk in the flour, vanilla extract, and optional instant coffee powder until the batter is smooth and uniform.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easy transfer in and out of the oven.
- Bake: Bake the cakes for 10 to 12 minutes or until the edges are set and start to pull away from the sides of the ramekins but the centers remain soft and jiggly, signaling a molten center.
- Serve Immediately: Remove from the oven and let cool for a minute, then serve immediately. These molten lava cakes are best enjoyed warm, optionally topped with vanilla ice cream for a delicious contrast.
Notes
- Be careful not to overbake; the center should remain soft to get the signature molten lava effect.
- You can substitute bittersweet chocolate with semisweet chocolate for a slightly sweeter flavor.
- For added richness, serve with a scoop of vanilla or coffee ice cream.
- If you don’t have instant coffee powder, you can omit it—the flavor will still be delicious.
- Ramekins can be prepared in advance and stored in the fridge until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
