Chocolate Lava Cake Recipe
Rich chocolate cake with a molten center, served with vanilla ice cream.
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Ingredients
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Cake Ingredients
Serving Suggestions
Method
Cake Preparation
Melt the Chocolate and Butter
Preheat your oven to 425°F (220°C). In a medium microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
Whisk Eggs and Sugar
In a large mixing bowl, whisk together the large eggs, large egg yolks, and granulated sugar until the mixture is pale and slightly thickened, about 3 minutes.
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture. Add the vanilla extract and pinch of salt. Gently fold until well combined.
Add Flour
Sift the all-purpose flour over the mixture and fold gently until just combined. Be careful not to overmix.
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake the Cakes
Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft and jiggly.
Cool and Serve
Let the cakes cool for 1 minute. Carefully run a knife around the edges and invert each ramekin onto a plate. Serve immediately with vanilla ice cream and garnish with chocolate shavings if desired.
