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chocolate molten lava cake on plate

Chocolate Molten Lava Cake

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  • Author: Chef Lisa @ A Pinch of Salt Lake
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: baked
  • Cuisine: American, French

Description

Decadent individual chocolate molten lava cakes are rich cakes with a warm fudge sauce center. The perfect dessert to celebrate any special occasion.

Ingredients

Scale
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup powdered sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cocoa powder, plus more for dusting the ramekins
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla
  • Pinch of espresso powder (optional)

Instructions

  1. Grease four (6-ounce) ramekins liberally with cooking spray. Then dust with cocoa powder, turning and twisting the ramekin to fully coat and tapping out any excess cocoa powder. (This step is insurance and will help the cakes release easily after baking.)
  2. Preheat the oven to 425°F.
  3. In a double boiler over medium heat. (See this post for more information on how to make your own double boiler.) Melt the chocolate and the butter. Stir the chocolate until it is smooth and completely melted.
  4. Turn off the heat and remove the double boiler and let the chocolate cool slightly.
  5. As the chocolate cools, in a medium bowl whisk the eggs and yolks with the sugar until it has tripled in volume and turns a pale yellow color, about 5 minutes of mixing or whisking. This adds air to the mixture and is the only leavening in the recipe.
  6. Using a rubber spatula, add a large dollop of warm chocolate to the egg mixture and stir to combine, (this step gently brings the egg mixture temperature up). 
  7. Slowly add the remaining chocolate mixture to the egg mixture. Add the flour, cocoa powder, salt, vanilla, and espresso powder if used and fold until combined. The batter will be thick.
  8. Divide the batter between the ramekins. Arrange the prepared ramekins in a 9 x 13 pan or small baking sheet. (This makes it easy to transfer the chocolate molten lava cakes into and out of the oven.
  9. Bake in a preheated 425° F oven for 11-13 minutes or until the sides are firm and lose their shine, but the centers are slightly dimpled and jiggly.
  10. Remove the ramekins from the oven and arrange the dessert plates. Let cool for 2-3 minutes. 
  11. Carefully run a knife around the edge of each ramekin, then using a hot pad or glove, gently invert the ramekin over the middle of the plate. Hold the ramekin close to the plate, you may need to gently shake or tap the bottom of the baking dish to get the cake to release.
  12. Serve with Creme Anglaise and raspberry sauce or a scoop of ice cream.
  13. Serve immediately.

Notes

You can prepare the ramekins and batter in advance and store the ramekins covered in the refrigerator for 2-3 days. Simply remove the ramekins from the fridge will the oven preheats and bake as directed.

I prepare the dessert plates before dinner. And let the oven preheat while we are eating. Then I pop the prepared ramekins in while the dishes are cleared and that seems to work out perfectly. 

This recipe is easily doubled.

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Find it online: https://apinchofsaltlake.com/chocolate-molten-lava-cake/