For the best experience, please enable JavaScript.
Decadent Molten Chocolate Lava Cakes
Prep: 20 minutes
Cook: 14 minutes
Servings: 4
A Cascade of Chocolate Bliss
There are few desserts as dramatic and satisfying as a molten chocolate lava cake. The moment your fork breaks the surface and a warm, liquid chocolate center flows out is pure magic. This recipe demystifies the process, proving that this restaurant-quality dessert is surprisingly simple to create in your own kitchen.
Materials
- 1/2 cup (113g) unsalted butter, plus more for greasing
- 4 ounces (115g) high-quality bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Cocoa powder or powdered sugar for dusting
Preparation
- Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins. Dust the insides with cocoa powder, tapping out any excess. Place them on a baking sheet.
- In a medium microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- In a separate medium bowl, whisk together the whole eggs, egg yolks, sugar, and salt until pale and slightly thickened, about 2 minutes.
- Gently whisk the melted chocolate mixture into the egg mixture until just combined. Be careful not to overmix.
- Fold in the flour until no streaks remain. Divide the batter evenly among the prepared ramekins.
Cooking
- Bake for 12-14 minutes. The edges of the cakes should be firm and set, but the centers will still look soft and slightly jiggly.
- Carefully remove the baking sheet from the oven. Let the cakes rest in the ramekins for exactly one minute.
- To serve, carefully run a thin knife around the edge of each ramekin. Invert each one onto a dessert plate, let it sit for 10 seconds, and then gently lift the ramekin off.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.