Chocolate Lava Molten Cakes (Print View)

Delight in molten-centered chocolate cakes with a rich exterior, ready fast for elegant dessert moments.

# Components:

→ Main Ingredients

01 - 1/2 cup unsalted butter, plus additional for greasing
02 - 6 ounces semi-sweet or dark chocolate, chopped
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/4 cup granulated sugar
06 - 1 pinch salt
07 - 2 tablespoons all-purpose flour

→ Optional for Serving

08 - Powdered sugar
09 - Fresh berries
10 - Vanilla ice cream or whipped cream
11 - Mint leaves

# Directions:

01 - Preheat oven to 425°F. Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder or flour.
02 - Combine butter and chopped chocolate in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
03 - In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and salt until the mixture is light and slightly thickened.
04 - Gently fold the melted chocolate mixture into the egg mixture. Sift in flour and fold just until evenly incorporated.
05 - Evenly divide the batter among the prepared ramekins. Set ramekins on a baking sheet.
06 - Bake for 11 to 13 minutes until the edges are set and the centers remain soft. Avoid overbaking to retain a molten center.
07 - Let cakes rest for 1 minute. Carefully invert each ramekin onto a plate.
08 - Serve immediately, garnished with powdered sugar, berries, ice cream, or whipped cream as desired.

# Expert Advice:

01 -
  • Uses classic baking staples you likely already have in your pantry
  • Requires no complicated equipment
  • Ready to enjoy in under half an hour
  • Perfect for both a cozy night or an elegant dinner party
  • Customizable with a range of toppings from berries to ice cream
02 -
  • Rich source of intense chocolate flavor
  • Can be made ahead for stress free entertaining
  • Oven timing is key for a perfect molten center
03 -
  • Do not overmix the batter after adding flour to keep the cakes tender
  • A reliable oven thermometer helps prevent overbaking since oven temperatures vary more than you think
  • Dusting the ramekins with cocoa powder instead of flour intensifies chocolate flavor and keeps the cakes extra dark and tempting

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