Description
Decadent chocolate lava cakes with a molten center, made from premium semisweet chocolate and butter, perfect for a romantic dessert or special occasion treat. These individual cakes are rich and fudgy with a warm, gooey chocolate core, enhanced by optional coffee and vanilla for extra flavor.
Ingredients
Scale
Chocolate Mixture
- ½ cup (113 g) unsalted butter, cut into 8 pieces
- 6 oz (170 g) premium semisweet or dark chocolate bar, coarsely chopped
- ½ teaspoon instant coffee (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Egg Mixture
- 2 large eggs
- 2 large egg yolks, room temperature
- ⅓ cup (66 g) light brown sugar, firmly packed
Dry Ingredient
- ¼ cup (32 g) all purpose flour
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 450F (235C). Grease the bottom and sides of four 3 ½ inch diameter ramekins with baking spray or butter and lightly flour them. Place ramekins on a baking sheet and set aside.
- Melt Chocolate and Butter: Combine the chopped chocolate and butter in a microwave-safe bowl. Heat in 20 second increments, stirring thoroughly between each, until the mixture is smooth and fully melted.
- Add Flavorings and Salt: Stir in the instant coffee, vanilla extract if using, and salt into the melted chocolate and butter mixture until well incorporated.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs, egg yolks, and light brown sugar for about 15 seconds until fully combined and foamy on top.
- Combine Egg Mixture with Chocolate: Pour the egg and sugar mixture into the chocolate mixture and stir until smooth and well combined.
- Add Flour: Sift the flour over the chocolate mixture and stir gently until completely incorporated with no lumps.
- Fill Ramekins and Bake: Evenly divide the batter among the prepared ramekins. Bake in the preheated oven for 11 minutes until the edges look set and cakey and the centers spring back slightly but remain jiggly.
- Cool and Invert: Allow the cakes to cool for 5 minutes before running a knife around the edges to loosen. Carefully invert the ramekins onto plates using oven mitts as they will be hot.
- Serve: Serve the lava cakes warm with optional powdered sugar dusting or a scoop of vanilla ice cream. Wait an additional 5 minutes if needed to let the molten center cool slightly before eating.
Notes
- Using premium chocolate bars rather than chips provides a richer molten center and better texture.
- The instant coffee enhances the chocolate flavor without imparting a coffee taste.
- If you don’t have ramekins, use a 6-count jumbo muffin tin; bake for 7 minutes and you will yield 6 cakes.
- Prepare the batter up to 3 days in advance; store in an airtight container refrigerated and bring to room temperature before baking.
- While baked cakes can be stored or frozen, they are best enjoyed warm and fresh from the oven to preserve the molten texture.
Nutrition
- Serving Size: 1 cake
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
