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Classic Chocolate Lava Cakes

Close-up of a rich chocolate lava cake with its molten chocolate center oozing out onto the plate.
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A rich chocolate cake with a molten chocolate center, perfect for a special occasion or date night.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, plus more for greasing
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • Optional: Powdered sugar, berries, or ice cream for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Generously butter and lightly flour two 6-ounce ramekins. You can also use a muffin tin, but ensure it’s well-greased and floured.
  2. Place the butter and chopped chocolate in a heatproof bowl. Melt them together over a double boiler (a bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water) or in the microwave in 30-second intervals, stirring between each, until smooth.
  3. In a separate medium bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until well combined and slightly lighter in color.
  4. Gradually whisk the warm chocolate mixture into the egg mixture until fully incorporated.
  5. Gently fold in the flour until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared ramekins or muffin cups.
  7. Place the ramekins on a baking sheet. Bake for 12-14 minutes for ramekins, or 10-12 minutes for a muffin tin. The edges should be set, but the center should still be soft and jiggly.
  8. Let the cakes cool in the ramekins for 1 minute. Carefully invert each cake onto a serving plate. If using a muffin tin, you may need to gently loosen the edges with a knife.
  9. Serve immediately. Dust with powdered sugar, or top with berries or ice cream if desired.

Notes

  • For a make-ahead option, you can prepare the batter up to a day in advance and store it covered in the refrigerator. Let it sit at room temperature for about 30 minutes before baking, and you may need to add 1-2 minutes to the baking time.
  • To ensure a molten center, do not overbake. The key is to bake just until the edges are firm and the center is still gooey.
  • If you don’t have ramekins, you can use a standard muffin tin. Ensure you grease and flour it very well to prevent sticking.
  • You can scale this recipe easily. For 6 servings, double the ingredients and use 6 standard muffin cups or 6-ounce ramekins. Adjust baking time slightly if needed.
  • These cakes are best served immediately after baking to enjoy the warm, molten center.

Nutrition

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