Description
This rich and decadent Chocolate Lava Cakes recipe yields warm, molten-centered individual cakes perfect for impressing guests or treating yourself. Made with premium semisweet chocolate, butter, eggs, and brown sugar, these quick-to-make desserts bake in under 15 minutes for a perfect balance of crispy edges and gooey centers.
Ingredients
Scale
Main Ingredients
- 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
- 2 large eggs
- 2 large egg yolks, room temperature
- ⅓ cup (66 g) light brown sugar, firmly packed
- ¼ cup (32 g) all purpose flour
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 450F (235C). Grease four 3½” diameter ramekins thoroughly with baking spray or a light coating of butter and flour. Arrange them on a baking sheet and set aside.
- Melt Chocolate and Butter: Combine chopped chocolate and butter in a medium microwave-safe bowl. Heat in 20-second intervals, stirring vigorously between each, until the mixture is melted and smooth.
- Add Flavorings: Stir in instant coffee, vanilla extract, and salt into the warm chocolate mixture until fully incorporated.
- Combine Eggs and Sugar: In a separate bowl, whisk eggs, egg yolks, and brown sugar vigorously for about 15 seconds until well combined and slightly foamy on top.
- Mix Egg and Chocolate Mixtures: Pour the egg mixture into the chocolate mixture, stirring gently until fully combined and smooth.
- Add Flour: Sift the all-purpose flour over the chocolate mixture and fold in carefully until just combined without overmixing.
- Fill Ramekins: Evenly distribute the batter among the prepared ramekins or jumbo muffin tins if using. Place on the baking sheet.
- Bake: Bake the ramekins in the preheated oven for 11 minutes. If using a jumbo muffin tin, bake for 7 minutes. The edges should appear set and cakey, while the center remains slightly jiggly and springy to the touch.
- Cool and Unmold: Let the cakes cool for 5 minutes. Run a knife carefully around the edges to loosen, then invert each ramekin onto a plate. Use oven mitts to handle hot containers safely.
- Serve: Serve immediately while warm. Be cautious—the molten centers are very hot and may need an additional 5 minutes to cool. Optionally dust with powdered sugar or pair with vanilla ice cream.
Notes
- Substituting chocolate chips: Using 1 cup of semisweet chocolate chips is possible but may reduce the quality and molten texture compared to premium chocolate bars.
- Coffee enhances chocolate flavor subtly without imparting a coffee taste, highly recommended but optional.
- If ramekins are unavailable, a 6-count jumbo muffin tin can be used, yielding 6 cakes. Adjust baking time to 6-7 minutes accordingly.
- Batter can be prepared up to 3 days ahead and refrigerated in an airtight container. Bring to room temperature before baking.
- Lava cakes are best enjoyed fresh and warm; refrigeration or freezing after baking may degrade texture and flavor quality.
Nutrition
- Serving Size: 1 cake
- Calories: 370 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 160 mg
