Save Decadent individual chocolate cakes with a gooey molten center, baked in ramekins for a stunning and indulgent dessert.
This recipe quickly became a favorite in my family for special occasions and cozy evenings alike
Ingredients
- Chocolate Mixture: 100 g (3.5 oz) high-quality bittersweet chocolate (70% cocoa), chopped 100 g (7 tbsp) unsalted butter, plus extra for greasing
- Cake Batter: 2 large eggs 2 large egg yolks 80 g (2/3 cup) powdered sugar 30 g (1/4 cup) all-purpose flour 1/2 tsp pure vanilla extract Pinch of salt
- For Serving (optional): Powdered sugar, for dusting Fresh berries Vanilla ice cream
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and lightly dust with cocoa powder or flour, tapping out excess.
- Step 2:
- In a heatproof bowl set over a pan of simmering water (or microwave in short bursts), melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly.
- Step 3:
- In a medium bowl, whisk eggs, egg yolks, and powdered sugar until thick and pale.
- Step 4:
- Stir in the vanilla extract and salt.
- Step 5:
- Fold the melted chocolate mixture into the egg mixture until just combined.
- Step 6:
- Sift in the flour and gently fold until incorporated.
- Step 7:
- Divide the batter evenly among the prepared ramekins.
- Step 8:
- Place ramekins on a baking sheet and bake for 11–13 minutes, until the edges are set but the centers still look slightly soft.
- Step 9:
- Let cool for 1 minute, then run a thin knife around the edges. Invert onto plates (or serve in ramekins).
- Step 10:
- Dust with powdered sugar and serve immediately with berries or ice cream, if desired.
Save This dessert always brings smiles when shared around the table
Notes
For a stronger chocolate flavor, add a teaspoon of espresso powder to the batter Batter can be prepared ahead and refrigerated bring to room temperature before baking Baking time is critical for a molten center do not overbake Pair with a glass of ruby port or strong espresso
Required Tools
4 ramekins (6 oz/180 ml) Mixing bowls Whisk Rubber spatula Baking sheet Small saucepan (if using double boiler)
Allergen Information
Contains Eggs Milk (butter) Wheat (flour) May contain traces of soy or nuts if present in the chocolate Always check ingredient labels for hidden allergens
Save These mini lava cakes are perfect for impressing guests and satisfying chocolate cravings in no time
Recipe FAQs
- → How do I achieve the perfect molten center?
Careful baking time control is essential; bake until the edges are set but the center remains soft. Overbaking will firm up the core.
- → Can I prepare the batter in advance?
Yes, the batter can be refrigerated ahead of time. Let it come to room temperature before baking for best results.
- → What type of chocolate works best?
Use high-quality bittersweet chocolate with around 70% cocoa for a rich, intense flavor and smooth texture.
- → What are good accompaniments for serving?
Dust with powdered sugar and serve with fresh berries or vanilla ice cream to complement the rich chocolate.
- → Can I add extra flavor to the batter?
Yes, a teaspoon of espresso powder enhances the chocolate depth without overpowering it.