Restaurant Dessert at Home
Chocolate lava cake, also known as molten chocolate cake, is that show-stopping dessert you see at fancy restaurants. The good news? It's surprisingly easy to make at home! The key is timing - you want the outside to be set but the center still gloriously gooey.
The Secret to Success
The magic of lava cake is all in the baking time. Too long and it becomes a regular chocolate cake. Too short and it's undercooked. At 12 minutes, you should have a set exterior and a flowing center. Remember, the cakes continue cooking slightly after you remove them from the oven.
Chocolate Lava Cake
Decadent chocolate cake with a molten center
Ingredients
Instructions
- 1 Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess.
- 2 Melt butter and chocolate together in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- 3 In a mixing bowl, whisk together eggs, egg yolks, and sugar until thick and pale, about 2-3 minutes.
- 4 Whisk the melted chocolate mixture into the egg mixture until well combined.
- 5 Gently fold in flour, vanilla extract, and salt until just combined. Don't overmix.
- 6 Divide batter evenly among prepared ramekins, filling each about 3/4 full.
- 7 Place ramekins on a baking sheet and bake for 12-14 minutes. The edges should be firm but the center still soft.
- 8 Remove from oven and let stand for 1 minute.
- 9 Carefully run a knife around the edge of each cake and invert onto serving plates.
- 10 Dust with powdered sugar, add a scoop of vanilla ice cream, and serve immediately.
Chef's Note
These cakes can be prepared ahead and refrigerated for up to 24 hours. Add 2-3 minutes to baking time if baking from cold. Use good quality chocolate for best results - the chocolate flavor really shines through. Serve immediately as the lava effect is best right out of the oven.
Servings: 4
Cuisine: French
Course: dessert
Nutrition (per serving): 8g protein · 28g total carbs