Name: Chocolate Lava Cake Dessert Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, plus additional for greasing; 4 ounces semi-sweet chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 teaspoon vanilla extract; Pinch of salt; Powdered sugar, for dusting; Vanilla ice cream or whipped cream; Fresh berries, such as strawberries or raspberries

Ingredients

1/2 cup unsalted butter, plus additional for greasing

4 ounces semi-sweet chocolate, chopped

2 large eggs

2 large egg yolks

1/4 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

Pinch of salt

Powdered sugar, for dusting

Vanilla ice cream or whipped cream, for serving

Fresh berries, such as strawberries or raspberries, for serving

Instructions

Step 1: Butter the insides of four 6-ounce ramekins generously and dust with cocoa powder, tapping out any excess.

Step 2: Chop the semi-sweet chocolate into small pieces. In a small saucepan over low heat, melt the chocolate and butter together, stirring constantly until smooth.

Step 3: In a medium mixing bowl, whisk the eggs, egg yolks, and granulated sugar until the mixture is light, pale, and frothy.

Step 4: Gradually pour the melted chocolate and butter mixture into the eggs, folding gently with a spatula until fully combined.

Step 5: Sift the flour and a pinch of salt over the batter. Add the vanilla extract, then fold gently until just incorporated; the batter should be thick and smooth.

Step 6: Divide the batter evenly among the prepared ramekins and place them on a baking sheet.

Step 7: Bake in a preheated oven at 425°F (218°C) for 12 to 14 minutes, until the edges are set but the centers remain soft and slightly jiggly.

Step 8: Let the cakes cool in the ramekins for 1–2 minutes. Run a knife around the edges and carefully invert each cake onto a plate.

Step 9: Dust with powdered sugar and serve immediately with vanilla ice cream or fresh berries.

Tips & Variations

For an extra indulgent touch, add a small piece of chocolate or a spoonful of Nutella in the center before baking to enhance the molten core.

Use high-quality chocolate for the best flavor and smooth texture.

If you don’t have ramekins, use a muffin tin, but reduce the baking time slightly and watch closely.

FAQs

Can I prepare the batter in advance?

Yes, you can prepare the batter and refrigerate it in the ramekins, covered tightly with plastic wrap, for up to 24 hours. Bake directly from the fridge, adding a minute or two to the baking time.

Why is the center not molten after baking?

Underbaking is key to achieving the molten center. Be sure to watch the cakes closely near the end of baking; the edges should be set while the center remains slightly jiggly. Overbaking will cause the center to firm up.