Chocolate Lava Cake Recipe
Warm chocolate cake with molten center.
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Ingredients
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Cake Ingredients
For Greasing
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures that the cakes bake evenly and develop their molten centers.
- 2
Prepare Ramekins
Grease four ramekins with unsalted butter, then dust with cocoa powder to help the cakes release easily after baking.
Making the Cake Batter
- 3
Melt Chocolate and Butter
In a heatproof bowl, combine dark chocolate and 100g of unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth.
- 4
Mix Sugar and Eggs
In a separate bowl, whisk together granulated sugar, 2 large eggs, and 2 egg yolks until light and frothy.
- 5
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to combine.
- 6
Add Flour and Vanilla
Sift in 50g of all-purpose flour and add 1 tsp of vanilla extract. Add a pinch of salt. Gently fold until just combined, being careful not to overmix.
Baking the Cakes
- 7
Pour Batter into Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 2/3 full.
- 8
Bake
Place the ramekins on a baking tray and bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still soft.
- 9
Cool Slightly
Remove the ramekins from the oven and let them cool for 1-2 minutes. This helps the cakes settle slightly before serving.
Serving
- 10
Invert and Serve
Carefully invert each ramekin onto a plate, gently tapping to release the cake. Serve immediately while warm, optionally with ice cream or whipped cream.