Chocolate Lava Cake Recipe
Warm chocolate cake with molten center, vanilla ice cream.
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Ingredients
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Chocolate Lava Cake
Serving
Method
Chocolate Lava Cake
- 1
Prepare ramekins
Preheat the oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess. Place ramekins on a baking sheet.
- 2
Melt chocolate and butter
In a medium heatproof bowl, melt the butter and chopped semisweet chocolate together over a saucepan of simmering water (double boiler method), stirring until smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
- 3
Mix eggs and sugar
In a separate medium bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until the mixture is pale and slightly thickened.
- 4
Combine chocolate and egg mixture
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly to combine without cooking the eggs.
- 5
Add dry ingredients
Sift the flour and salt into the chocolate-egg mixture and gently fold until just combined and smooth.
- 6
Fill and bake
Divide the batter evenly among the prepared ramekins. Bake in preheated oven for 12–14 minutes, until the edges are firm but the centers are still slightly soft. Do not overbake—centers should remain molten.
- 7
Serving
- 8
Plate and garnish
Serve the warm chocolate lava cakes immediately with a scoop of vanilla ice cream on the side. Optionally, dust with powdered sugar and garnish with fresh berries.