Description
Enjoy the ultimate chocolate indulgence with these homemade molten chocolate lava cakes. Each individual cake features a perfectly baked exterior and a gooey, molten center, making it a must-try for chocolate lovers. Serve warm with vanilla ice cream or whipped cream for a delightful treat!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter and cocoa powder for greasing ramekins
- Powdered sugar for dusting (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium-sized microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth (about 1-2 minutes). Avoid overheating.
- Let the chocolate mixture cool slightly. In a separate large bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened (2-3 minutes).
- Gently fold the melted chocolate mixture into the egg mixture using a spatula.
- Sift in the all-purpose flour and add a pinch of salt. Fold until just combined; a few lumps are fine.
- Stir in the vanilla extract until the batter is glossy and smooth.
- Generously butter four 6-ounce ramekins, covering the bottom and sides thoroughly.
- Dust the insides of the buttered ramekins with cocoa powder, tapping out any excess.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- For an extra gooey center, add a few extra chocolate chips or a small piece of chocolate in the center of each ramekin before topping with more batter.
- Place the filled ramekins on a baking sheet for easier handling.
- Bake in the preheated oven for 12-14 minutes. The edges should be firm, while the center remains soft and slightly jiggly.
- Remove from the oven and let cool for about 1 minute.
- Run a knife around the edges of each ramekin to loosen the cake. Invert onto a dessert plate.
- Dust with powdered sugar if desired, and serve warm with vanilla ice cream or whipped cream.
Notes
- Ensure not to overbake the cakes; the center should remain molten for the best texture.
- You can prepare the batter ahead of time and refrigerate it. Just bring it to room temperature before baking.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes