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Chocolate Lava Cake Dessert Recipe

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★★★★★

4.4 from 123 reviews

This classic Chocolate Lava Cake is a decadent dessert featuring a rich, molten chocolate center surrounded by a soft, tender cake exterior. Perfectly portioned in individual ramekins, this recipe delivers a luxurious treat that’s quick to prepare and sure to impress. Serve warm with a dusting of powdered sugar and a scoop of vanilla ice cream or fresh berries for an unforgettable finale to any meal.

Ingredients

Scale

For the Cake

  • 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

For Serving

  • Powdered sugar, for dusting
  • Vanilla ice cream or whipped cream
  • Fresh berries, such as strawberries or raspberries

Instructions

  1. Prepare the Ramekins: Butter the insides of four 6-ounce ramekins generously and dust them with cocoa powder, tapping out the excess to prevent sticking.
  2. Melt Chocolate and Butter: Chop the semi-sweet chocolate into small pieces. In a small saucepan over low heat, melt the chocolate and unsalted butter together, stirring constantly until smooth and combined.
  3. Whisk Eggs and Sugar: In a medium mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes light, pale, and frothy, which helps incorporate air for a tender texture.
  4. Combine Chocolate and Egg Mixtures: Gradually pour the melted chocolate and butter mixture into the egg mixture. Fold gently using a spatula until fully combined, being careful to retain airiness.
  5. Add Flour, Salt, and Vanilla: Sift the all-purpose flour and a pinch of salt over the mixture to avoid lumps. Add the vanilla extract and gently fold the batter until just incorporated. The batter should be thick and smooth.
  6. Portion Batter: Divide the batter evenly among the prepared ramekins placed on a baking sheet to make handling easier.
  7. Bake the Cakes: Bake in a preheated oven at 425°F (218°C) for 12 to 14 minutes. The edges should be set and firm, while the centers remain soft and slightly jiggly to create the signature molten lava effect.
  8. Serve: Allow the cakes to cool for 1–2 minutes in the ramekins to set slightly. Run a knife around the edges to loosen, then invert each onto a serving plate. Dust with powdered sugar and serve immediately with vanilla ice cream or fresh berries for extra indulgence.

Notes

  • Be careful not to overbake to ensure the centers remain molten and gooey.
  • Use high-quality semi-sweet chocolate for the best flavor and texture.
  • You can prepare the batter ahead and refrigerate in ramekins, then bake right before serving—just add a couple of extra minutes to the baking time if starting cold.
  • Dusting ramekins with cocoa powder instead of flour prevents a white residue on the cake surface.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Individual Chocolate Cake, Easy Chocolate Dessert, Chocolate Dessert Recipe

Find it online: https://foodbylina.com/chocolate-lava-cake-dessert-recipe/