Chocolate Molten Lava Cake

These easy chocolate molten lava cakes are made with a few basic ingredients to create a delectable chocolate dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cakes

Calories 526kcal

Author Ashley C.

Ingredients

1/2 cup unsalted butter
4 ounces semisweet chocolate chopped
2 whole eggs
2 egg yolks
1/2 cup sugar
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
3 tablespoons cocoa powder (extra dark or regular)
1/8 teaspoon Kosher salt
Vanilla ice cream, chocolate sauce and fresh berries for serving

Instructions

Preheat oven to 425 degrees F. Spray four ramekins with baking spray and place on a baking sheet.
Pour 1 cup of water into a small saucepan and place over medium heat. Set a small glass or metal bowl over the top and add butter and chopped chocolate. Stir occasionally as the mixture melts over the heat until well combined. Remove from heat and allow to cool slightly.
Meanwhile, in a separate bowl, use a handmixer or whisk to combine eggs, egg yolks and sugar until foamy and pale yellow. Add the cooled chocolate mixture and vanilla, whisking until well combined. Stir in the flour, cocoa powder and salt until a batter is formed. Divide the mixture evenly among the ramekins.
Bake until the sides are firm but the centers are soft, about 10 to 12 minutes. Cool for 1 minute before inverting on individual plates while warm. Serve with vanilla ice cream, chocolate sauce and fresh berries.

Notes

INGREDIENT NOTES:

Chocolate: You can use semisweet or bittersweet chocolate. If you prefer them to be sweeter, then use semisweet chocolate. Otherwise, use bittersweet chocolate. Chocolate baking bars that are chopped into small pieces work best.
Cocoa Powder: Either natural or dutch processed cocoa powder work. Hershey's Special Dark Cocoa powder is a great choice.

TIP FOR INVERTING ONTO PLATE: The outside of the cake is baked while the inside remains gooey. To flip them, place a plate upside down over the ramekin, flip and gently shake to remove the cake from the ramekin.

STORAGE:

Cover leftovers with plastic wrap and store in the fridge for up to 3 days. To reheat, cover the cakes with a damp paper towel and microwave until warm and the center is soft.

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