Decadent Molten Chocolate Lava Cakes
Indulge in these rich, individual chocolate cakes, featuring a perfectly baked exterior and a luxurious, warm molten chocolate center. A truly impressive dessert that's surprisingly quick to make.
Ingredients
- Unsalted butter 1/2 cup
- Bittersweet chocolate (70% cacao or higher) 4 ounces
- Large egg 1
- Large egg yolk 1
- Granulated sugar 1/4 cup
- All-purpose flour 2 tablespoons
- Salt Pinch
- Vanilla extract 1/2 teaspoon
- Powdered sugar (for dusting, optional) To taste
- Fresh raspberries or vanilla ice cream (for serving, optional) To taste
How to Cook
- Preheat your oven to 400°F (200°C). Lightly grease and flour two 6-ounce ramekins, then place them on a baking sheet.
- In a microwave-safe bowl, combine the butter and bittersweet chocolate. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler. Let the mixture cool slightly.
- In a separate medium bowl, whisk together the whole egg, egg yolk, and granulated sugar until the mixture is light in color and slightly thickened (this will take 2-3 minutes with an electric mixer or 5 minutes by hand). Stir in the vanilla extract.
- Gradually fold the slightly cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
- Gently fold in the all-purpose flour and salt until no streaks of flour remain. Again, do not overmix.
- Divide the batter evenly between the two prepared ramekins.
- Bake for 12-15 minutes, or until the edges are set and firm but the center still jiggles slightly when gently shaken. The key is to achieve a firm exterior with a molten interior.
- Carefully remove the ramekins from the oven and let them cool for 1 minute. Gently run a knife around the edge of each cake, then invert each onto a small serving plate. Dust with powdered sugar, if desired, and serve immediately with fresh raspberries or a scoop of vanilla ice cream.