Chocolate Lava Cake Recipe
Indulgent chocolate cake with a molten center, served with vanilla ice cream.
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Ingredients
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Cake Ingredients
To Serve
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) and prepare a muffin tin by greasing it with butter or non-stick spray.
- 2
Melt Chocolate and Butter
In a microwave-safe bowl or using a double boiler, combine 4 oz of bittersweet chocolate and 1 stick of unsalted butter. Heat until melted, stirring occasionally until smooth and combined.
- 3
Whisk Eggs and Sugar
In a separate large bowl, whisk together 2 large eggs, 2 large egg yolks, and 1 cup of granulated sugar until well combined and slightly frothy.
- 4
- 5
Add Flour and Flavor
Gently fold in 1 tablespoon of all-purpose flour, 1 teaspoon of vanilla extract, and a pinch of salt until just combined. Be careful not to overmix.
Baking
- 6
Fill Muffin Tin
Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake
Bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is still soft.
- 8
Cool Slightly
Remove from the oven and let the cakes cool in the tin for 1-2 minutes. They should slightly pull away from the edges.
- 9
Unmold
Carefully invert the muffin tin onto a plate to release the cakes. Tap gently if needed to release the lava cakes.
Serving
- 10
Plate and Serve
Serve the warm chocolate lava cakes immediately with a scoop of vanilla ice cream on the side. Dust with powdered sugar for an elegant touch.
