Chocolate Molten Lava Cakes
Indulge in the ultimate dessert experience with these decadent Chocolate Molten Lava Cakes—an irresistible combination of a tender, cake-like exterior and a rich, gooey chocolate center. Ready in just 25 minutes, this recipe is perfect for impressing dinner guests or satisfying your chocolate cravings in a flash. Made with bittersweet chocolate, a touch of cocoa powder, and a pinch of salt to enhance the flavors, these individual cakes are simple yet luxurious. Serve them warm, inverted from their ramekins, and pair with a dusting of powdered sugar, fresh berries, or a creamy scoop of vanilla ice cream for a restaurant-worthy treat. Perfectly portioned for four servings, these show-stopping cakes bring gourmet flair to any occasion while staying surprisingly easy to prepare at home!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Bittersweet or semisweet chocolate
- 100 grams Granulated sugar
- 2 Large eggs
- 2 Large egg yolks
- 30 grams All-purpose flour
- 1 pinch Salt
- 1 tablespoon Butter (for greasing ramekins)
- 1 tablespoon Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F).
Grease four 6-ounce ramekins with butter and dust them lightly with cocoa powder, ensuring an even coating. Tap out any excess cocoa powder.
In a heatproof bowl, melt the butter and chocolate together using a double boiler or in the microwave at 30-second intervals, stirring until smooth. Let it cool slightly.
In another bowl, whisk together the granulated sugar, eggs, and egg yolks until pale and thick, about 2-3 minutes.
Gradually fold the melted chocolate mixture into the egg mixture, stirring gently to avoid deflating the batter.
Sift in the flour and add a pinch of salt. Gently fold until just combined and no streaks of flour remain.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins on a baking sheet and bake in the preheated oven for 11-12 minutes. The edges should be set, but the centers will still look soft and jiggly.
Remove from the oven and let the cakes cool for 1-2 minutes. Carefully run a knife around the edges to loosen the cakes.
Invert each ramekin onto a serving plate and gently lift to release. Serve immediately, optionally garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 36.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
