Save Pin Decadent individual chocolate cakes with a warm, gooey molten center perfect for an elegant dessert or a comforting treat.
This dessert has become a favorite for special occasions in my family thanks to its impressive look and delightful flavor.
Ingredients
- Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate roughly chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing
- Batter: 2 large eggs, 2 large egg yolks, 90 g (scant 1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting, fresh berries or vanilla ice cream
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Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour tapping out the excess.
- Step 2:
- In a heatproof bowl set over a pan of simmering water melt the chocolate and butter together stirring until smooth. Remove from heat and let cool slightly.
- Step 3:
- In a mixing bowl whisk the eggs egg yolks sugar and vanilla until pale and thick about 2 minutes.
- Step 4:
- Gently fold the melted chocolate mixture into the egg mixture until combined.
- Step 5:
- Sift in the flour and salt and fold gently until just incorporated do not overmix.
- Step 6:
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Step 7:
- Bake for 11 13 minutes until the edges are set but the centers are still soft and slightly jiggly.
- Step 8:
- Let rest for 1 minute. Run a thin knife around the edges invert onto plates and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.
Save Pin My family loves gathering around to share these warm cakes after dinner, making every occasion feel special.
Notes
For a flavored twist add a pinch of espresso powder or a splash of orange liqueur to the batter. Serve with fresh mint whipped cream or caramel sauce for extra indulgence.
Required Tools
6 ramekins (6 oz each), heatproof mixing bowls, whisk, rubber spatula, baking sheet
Allergen Information
Contains eggs milk (butter) and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.
Save Pin Enjoy these rich and gooey mini cakes as a stunning finish to any meal.
Cooking Questions & Answers
- → What type of chocolate is best for the lava cakes?
Bittersweet or semisweet chocolate works best, ideally with 70% cocoa or higher for a deeper, richer flavor.
- → How can I tell when the lava cakes are perfectly baked?
The edges should be set and firm, while the center remains soft and slightly jiggly to retain the molten texture.
- → Can these be prepared in advance?
Yes, the batter can be refrigerated before baking; just add 1-2 extra minutes to the baking time when using cold batter.
- → What are some serving suggestions?
Dust with powdered sugar and serve alongside fresh berries, vanilla ice cream, or whipped cream for added indulgence.
- → Are there any allergen considerations?
The cakes contain eggs, milk (butter), and gluten. Check chocolate packaging for traces of nuts if allergies are a concern.
