Video
Molten Chocolate Lava Cakes
These Chocolate Lava Cakes are so decadent and delicious with 6 simple ingredients that come together quickly. You won't believe how easy they are to make, giving you a restaurant-worthy experience right at home. This is the recipe you can rely on for special occasions and impress your guests at dinner parties, impress your partner on Valentine's Day or even for when you just need a late night chocolate treat.
Ingredients
- 4 tablespoon (56g) salted butter**
- 3 oz (85g) bittersweet chocolate with 70% cocoa solids
- 1 large egg
- 1 large egg yolk
- 3 tablespoon (40g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
- 2 teaspoon (6g) cocoa powder (I prefer this Dutch cocoa or this one)
*you can also make 3 smaller lava cakes
**if using unsalted butter, add ⅛ teaspoon of salt with the eggs and sugar
Instructions
- Preheat the oven to 450°F and generously butter two 6-oz ramekins or three 4-oz ramekins, or you can use a standard muffin pan to make 3 small ones (see notes above in the article for instructions). Make sure you butter all sides and cover the bottom evenly so it releases smoothly. Lightly dust the inside with cocoa powder and set aside.
- Crack the whole egg into a medium bowl, add the egg yolk and start to mix with an electric hand mixer until blended. Slowly stream in sugar and then continue to mix on medium speed for 3 minutes until it is pale, fluffy and holds a figure 8 when you lift up the beaters. This is called the “ribbon stage”. The whipped eggs should be thick enough that when it falls back onto itself, it can hold shape for a few seconds before disappearing slowly. Mix in ⅛ teaspoon of salt if you're using unsalted butter.
- Combine butter and chocolate in a heat-safe bowl and microwave on 50% power for 2-3 minutes, breaking frequently to stir until it is completely melted and smooth and glossy. Add the melted chocolate mixture to the whipped eggs and mix to incorporate evenly. You can use the mixer on low speed or stir it in with a spatula.
- Sift the flour and cocoa powder over the bowl and fold it in gently until just incorporated. Do not over mix, however ensure that it is evenly blended.
- Divide batter evenly between ramekins. If making 2, it will be 125g per ramekin. If making 3, then it will be about 75g each.
- Place ramekins on a tray and bake in a well preheated oven for 8-9 minutes if making two, and about 5-6 minutes if making 3. They are ready when the edges are fully set but the centers still look and feel slightly soft and giggle a bit when pressed with your fingers. It make appear set on top depending on your oven settings or it may appear a bit wet. When making 3 smaller ones, the surface looks a bit matte since it cooks more evenly due to the higher surface area when there is less batter.
- Allow the lava cakes to cool for 3-5 minutes on a cooling rack. This is important so that the cakes release nicely and don’t fall apart. Run a small offset spatula or thin knife along the edges of the cakes to release them from the sides of the ramekins and carefully invert the cakes onto serving plates. I like to invert a plate over the ramekin and then flip the whole thing over (plate and ramekin together) before carefully pulling up the ramekin. Dust with cocoa powder or icing sugar or add a scoop of ice cream and serve right away.
