Description
Indulge in the rich, gooey magic of chocolate lava cake. This easy-to-make dessert features a perfectly baked exterior with a molten chocolate center. Ideal for any occasion!
Ingredients
Scale
- ½ cup (1 stick) unsalted butter
- 6 oz high-quality dark or bittersweet chocolate (like Ghirardelli or Guittard)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 pinch of salt
- 2 tbsp all-purpose flour
- Butter and cocoa powder for greasing ramekins
Instructions
- Preheat oven to 425°F (220°C). Grease ramekins with butter and dust with cocoa powder.
- Melt butter and chocolate using a double boiler or microwave (stirring frequently).
- In a bowl, beat eggs, egg yolks, sugar, and salt until thick and pale.
- Gently fold the melted chocolate mixture into the egg mixture.
- Sift in flour and fold until just combined, avoiding overmixing.
- Divide batter among prepared ramekins, filling them two-thirds full.
- Bake on a baking sheet for 12–14 minutes, until sides are firm and centers slightly jiggle.
- Cool for 2–3 minutes. Run a knife around edges, invert onto plates, and serve immediately with desired toppings.
Notes
- Batter can be made ahead and refrigerated for up to 2 days. Bring to room temperature before baking.
- For storage, baked cakes can be refrigerated for 3 days or frozen for up to 3 months.
- Reheat gently in a microwave or oven.
Nutrition
- Calories: 390
- Sugar: 23g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg