Individual Molten Lava Cakes
Indulge in the ultimate dessert experience with these decadent Individual Molten Lava Cakes! Featuring a rich and velvety dark chocolate center that oozes out with every forkful, these impressive single-serving treats are surprisingly simple to make in just under 30 minutes. Perfect for dinner parties or an intimate date night, the recipe combines pantry staples like butter, eggs, sugar, and flour with premium dark chocolate to create a luxurious, gooey texture. Baked to perfection in ramekins coated with cocoa powder for extra chocolatey goodness, these lava cakes are best served warm, garnished with powdered sugar, whipped cream, or a scoop of vanilla ice cream. With their irresistible molten core and elegant presentation, these cakes are sure to dazzle your guests.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Dark chocolate (70% cocoa preferred)
- 2 pieces Large eggs
- 2 pieces Large egg yolks
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 15 grams Unsalted butter (for greasing ramekins)
- 10 grams Cocoa powder (for dusting ramekins)
Instructions
Preheat your oven to 220°C (425°F).
Lightly grease 4 small ramekins (about 6oz/175ml capacity each) with butter, ensuring the butter reaches all the edges. Dust the insides with cocoa powder, tapping out any excess. Set aside.
In a heatproof bowl, melt the 115 grams of butter and the dark chocolate together. You can do this over a double boiler or in the microwave in 15-second intervals, stirring between each heating, until smooth. Let the mixture cool slightly.
In a medium-sized mixing bowl, whisk the whole eggs, egg yolks, and granulated sugar together until the mixture becomes thick and pale, about 2-3 minutes.
Slowly pour the cooled chocolate mixture into the egg mixture, whisking gently to combine.
Add the vanilla extract and salt, and stir until incorporated.
Sift the flour over the batter, then gently fold the flour in using a spatula until fully combined and no streaks remain.
Divide the batter evenly among the prepared ramekins, filling each about two-thirds full.
Place the ramekins on a baking tray and bake in the preheated oven for 12 minutes, or until the edges are set but the centers still appear slightly soft. Do not overbake; the gooey center is key for lava cakes.
Once baked, let the cakes rest for 1-2 minutes. Run a knife around the edge of each ramekin to loosen the cakes, then carefully invert them onto individual plates. Tap gently to release the cakes.
Serve immediately, optionally garnished with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 141.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 271 mg | 21% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1634 mg | 35% | |
*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.
