Individual Chocolate Lava Cakes
Indulge in the ultimate dessert experience with these decadent Individual Chocolate Lava Cakes, a perfect treat for any chocolate lover. These personal-sized delights feature a rich, gooey center that oozes molten chocolate with every bite, encased in a delicate, cake-like exterior. Made with pantry staples like semi-sweet chocolate chips, butter, and eggs, this recipe comes together effortlessly in just under 30 minutes, making it ideal for an elegant dinner party finale or a cozy night in. The ramekins are dusted with cocoa powder for easy release, and the warm molten cakes pair beautifully with toppings like powdered sugar, fresh berries, or a scoop of creamy vanilla ice cream. With their irresistibly soft centers and perfectly baked edges, these lava cakes are a showstopping dessert that’s both easy to make and impossible to resist.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 35 grams All-purpose flour
- 100 grams Powdered sugar
- 2 Eggs
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Cocoa powder (for dusting ramekins)
- 1 as needed Nonstick cooking spray (for greasing ramekins)
Instructions
Preheat your oven to 220°C (425°F) and place a baking sheet in the oven to preheat as well.
Spray four 6-ounce ramekins with nonstick cooking spray. Dust the insides with cocoa powder, tapping out any excess. Set aside.
In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second increments, stirring between each, until smooth and fully combined. Let cool slightly.
In a large mixing bowl, whisk together the eggs, egg yolks, powdered sugar, and vanilla extract until well combined and slightly frothy.
Slowly whisk in the melted chocolate mixture into the egg mixture until smooth.
Sift the flour and salt into the bowl and gently fold everything together until just combined. Do not overmix.
Evenly divide the batter between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on the preheated baking sheet in the oven. Bake for 12-14 minutes, or until the edges are set but the center still appears slightly jiggly.
Remove from the oven and let the cakes rest for 1-2 minutes. Carefully run a butter knife along the edges to loosen them.
Invert each ramekin onto a serving plate and gently lift to release the cake. Serve immediately, optionally garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 189.8 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 140 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 339 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.
