Description
Decadent and molten chocolate lava cakes with a rich chocolate center, made using premium semisweet or dark chocolate bars. These individual cakes bake quickly at a high temperature to achieve a perfectly gooey interior and cakey edges, ideal for a warm and indulgent dessert.
Ingredients
Scale
Chocolate Mixture
- ½ cup unsalted butter (113 g), cut into 8 pieces
- 6 oz premium semisweet or dark chocolate bar (170 g), 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 light brown sugar, firmly packed (66 g)
Dry Ingredients
- ¼ cup all purpose flour (32 g)
Instructions
- Preheat and prepare ramekins: Preheat the oven to 450F (235C). Grease the bottom and sides of four 3 ½ inch diameter ramekins with baking spray or butter and lightly dust with flour. Place them on a baking sheet and set aside.
- Melt chocolate and butter: In a medium microwave-safe bowl, combine the chopped chocolate and butter. Heat in 20 second increments, stirring thoroughly between each, until the mixture is fully melted and smooth.
- Add flavorings: Stir in the instant coffee, vanilla extract, and salt to the melted chocolate mixture, if using, until well combined.
- Mix eggs and sugar: In a separate bowl, whisk the eggs, egg yolks, and brown sugar vigorously for about 15 seconds until the mixture is well combined and has a foamy top.
- Combine mixtures: Pour the egg mixture into the chocolate mixture and stir until fully incorporated.
- Add flour: Sift the all-purpose flour over the chocolate-egg mixture and gently fold it in until just combined without overmixing.
- Divide batter and bake: Evenly distribute the batter into the prepared ramekins. Bake for 11 minutes until the edges are set and cakey while the center remains slightly jiggly and springy to the touch.
- Cool and serve: Allow the cakes to cool in the ramekins for 5 minutes. Run a knife around the edges to loosen, then carefully invert onto plates. Serve warm topped with powdered sugar or vanilla ice cream, being cautious as the molten center will be very hot.
Notes
- Substituting with chocolate chips: While you can use 1 cup semisweet chocolate chips, premium chocolate bars provide a superior molten filling and flavor.
- Instant coffee enhances chocolate flavor but won’t make the cakes taste like coffee – highly recommended if available.
- If you don’t have ramekins, a 6-count jumbo muffin tin works; bake for 7 minutes and results in 6 cakes instead of 4.
- The batter can be made up to 3 days in advance; keep refrigerated in an airtight container, then bring to room temperature before baking.
- Baked lava cakes are best enjoyed fresh and warm from the oven; storing them reduces quality but freezing is possible for several months.
Nutrition
- Serving Size: 1 cake
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 155 mg
