Chocolate Lava Cake Recipe: A Dessert Lover’s Dream
Few desserts rival the indulgence of a perfectly made chocolate lava cake. Its rich, gooey center and slightly crisp outer layer make it a show-stopping treat. Whether it’s a romantic dinner or a cozy family evening, this dessert feels luxurious yet is surprisingly simple to make. This recipe holds a special place in my heart as the highlight of countless celebrations with my loved ones.
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A Little Backstory and Fun Facts
Chocolate lava cake, also known as molten chocolate cake, was popularized by French chef Jean-Georges Vongerichten in the 1980s. While the dessert appears fancy, it’s incredibly beginner-friendly. Fun fact: it’s a happy accident! A cake taken out of the oven too soon led to the gooey masterpiece we all love today.
The Ultimate Chocolate Lava Cake
Ingredients
- 4 oz 1/2 cup unsalted butter, plus extra for greasing
- 6 oz 3/4 cup semi-sweet chocolate chips or chopped dark chocolate
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: powdered sugar or cocoa powder for dusting
- Ice cream or whipped cream for serving
- Instructions:
Instructions
- Preheat the Oven:
- Set your oven to 425°F (220°C).
- Lightly grease four 6-ounce ramekins with butter and dust them with cocoa powder or flour to prevent sticking.
- Melt Butter and Chocolate:
- In a microwave-safe bowl, combine the butter and chocolate.
- Heat in 20-second intervals, stirring between each, until smooth and fully melted.
- Allow the mixture to cool slightly.
- Whisk Eggs and Sugar:
- In a mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture becomes pale and frothy.
- Combine Wet Ingredients:
- Gradually fold the melted chocolate mixture into the egg mixture, stirring gently until fully combined.
- Incorporate Dry Ingredients:
- Sift in the all-purpose flour and add a pinch of salt.
- Fold the mixture gently until smooth and glossy, being careful not to overmix.
- Fill Ramekins:
- Evenly divide the batter among the prepared ramekins.
- Place them on a baking sheet for easy handling.
- Bake:
- Bake in the preheated oven for 12–14 minutes, or until the edges are set but the center remains soft.
- Avoid overbaking to maintain the molten center.
- Serve:
- Let the cakes rest for 1 minute before gently running a knife around the edges.
- Carefully invert each cake onto a serving plate.
- Dust with powdered sugar or cocoa powder, and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Fat: 30g
Carbohydrates: 40g
Protein: 6g
Cooking Tips and Variations
- Gluten-Free Option: Substitute the all-purpose flour with almond flour or a gluten-free blend.
- Extra Flavor: Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Make Ahead: Prepare the batter and refrigerate in the ramekins for up to 24 hours. Bake directly from the fridge, adding an extra minute to the baking time.
Perfect Pairings
Pair your chocolate lava cake with:
- A glass of dessert wine like Port or Moscato.
- A drizzle of salted caramel sauce for added decadence.
Call to Action
Did you enjoy this molten chocolate lava cake recipe? I’d love to hear about your baking experience! Drop a comment below, share your creations on social media, and don’t forget to follow for more delicious dessert recipes.
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