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Rich and irresistibly decadent, these Chocolate Lava Cakes are known for their iconic molten chocolate centers!

Chocolate Lava Cake

Rich and irresistibly decadent, these Chocolate Lava Cakes are known for their iconic molten chocolate centers!
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 5 Cakes

Ingredients
  

  • Cocoa Powder or All-Purpose Flour for coating ramekins
  • ½ cup unsalted butter
  • 7 ounces semi-sweet chocolate chips or chopped
  • ¼ teaspoon instant espresso powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 egg yolk
  • ¼ cup powdered sugar
  • ¼ cup granulated sugar
  • 5 Tablespoons all-purpose flour sifted
  • Powdered sugar for dusting

Instructions
 

  • Preheat oven to 400°F. Generously butter five (4 oz) ramekins, and dust with cocoa powder or all-purpose flour. Place ramekins onto a baking sheet.
  • Place the butter and chocolate in a medium bowl. Heat in the microwave for 45 seconds, remove, and stir. Return to the microwave for 15-20 more seconds, remove, and stir until smooth. If you still see lumps of unmelted chocolate, return to the microwave at 10-second increments until mixture is completely smooth.
  • Stir the espresso powder, salt, and vanilla into the melted chocolate; set aside.
  • In a large bowl, whisk the eggs, egg yolk, and both sugars together until the mixture is pale and foamy, about 3 minutes.
  • Pour the melted chocolate mixture into the egg mixture, followed by the flour. Using a rubber spatular, gently fold everything together until combined; try not to over-mix.
  • Evenly divide the batter among the prepared ramekins.* Bake for 12-13 minutes, or until the edges begin to pull away from the ramekins but the center is still jiggly.
  • Allow to cool for 1 minute, then run a knife along the edges of the ramekins to loosen cakes. Cover ramekins with an inverted plate and turn over. Use an oven mitt or towel since the ramekins are still hot. The cakes should release easily from the ramekin. If not, you might have to tap the bottom of the ramekin a few times.
  • To serve, dust each cake with powdered sugar and top with a scoop of vanilla ice cream. Enjoy!

Notes

*At this point, the ramekins can be wrapped with plastic wrap and refrigerated for up to 2 days. Before baking, allow ramekins to warm to room temperature for about 30 minutes.