Description
Indulge in these decadent Chocolate Lava Cakes, featuring a gooey, molten center surrounded by a rich, tender cake exterior. Perfectly balanced with premium semisweet chocolate and a hint of coffee to enhance the chocolate flavor, these individual cakes bake quickly and are ideal for a sophisticated dessert served warm with powdered sugar or vanilla ice cream.
Ingredients
Scale
Chocolate Mixture
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 6 oz (170 g) premium semisweet or dark chocolate bar, coarsely chopped
- ½ teaspoon instant coffee (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Egg Mixture
- 2 large eggs
- 2 large egg yolks, room temperature
- ⅓ cup (66 g) light brown sugar, firmly packed
Dry Ingredients
- ¼ cup (32 g) all purpose flour
Instructions
- Preheat and Prepare Ramekins. Preheat your oven to 450F (235C). Grease the bottom and sides of four 3 ½ inch diameter ramekins with baking spray or with butter and dust with flour. Place them on a baking sheet and set aside to prepare the batter.
- Melt Chocolate and Butter. Place the chopped chocolate and butter in a microwave-safe bowl. Heat in 20-second increments, stirring thoroughly each time, until the mixture is fully melted and smooth.
- Add Flavorings. Stir in the instant coffee, vanilla extract, and salt until fully combined. These enhance the depth of the chocolate flavor subtly.
- Whisk Eggs and Sugar. In a separate bowl, whisk together the whole eggs, egg yolks, and brown sugar vigorously for about 15 seconds until the mixture is foamy and combined well.
- Combine Egg Mixture with Chocolate. Pour the egg mixture into the chocolate mixture and stir until fully incorporated and smooth.
- Add Flour. Sift the all-purpose flour over the chocolate mixture and fold it in gently until combined without overmixing to keep the batter light.
- Divide Batter and Bake. Evenly distribute the batter into the prepared ramekins. Bake in the preheated oven at 450F (235C) for 11 minutes. The edges should be set and cakey, while the centers remain slightly jiggly and spring back to the touch.
- Cool and Unmold. Let the lava cakes cool for about 5 minutes. Run a knife around the edges carefully to loosen, then invert each ramekin onto a serving plate while wearing oven mitts because ramekins will be hot.
- Serve Warm. Serve immediately while warm for the best molten lava center experience. Top with a dusting of powdered sugar or a scoop of vanilla ice cream. Allow the lava to cool an additional 5 minutes if too hot to enjoy safely.
Notes
- Substituting chocolate chips: Using semisweet chocolate chips (1 cup) is possible but results in less molten centers and flavor compared to premium chocolate bars.
- Coffee addition: Instant coffee enhances the chocolate flavor without imparting a coffee taste. Highly recommended for depth.
- Without ramekins: A 6-count jumbo muffin tin can be used, increasing yield to 6 cakes but reducing bake time to 7 minutes.
- Make ahead: Batter can be refrigerated up to 3 days in an airtight container; bring to room temperature before baking.
- Storage: Baked lava cakes are best enjoyed fresh and warm; they can be stored up to two days or frozen, but texture and quality degrade.
Nutrition
- Serving Size: 1 cake (approx. 100 g)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 165 mg
