Description
Rich chocolate lava cakes deliver molten centers that melt hearts with their luxurious chocolate intensity. Classic French desserts promise pure indulgence when warm chocolate flows like liquid gold from delicate cake shells.
Ingredients
Scale
- 6 oz (170g) semi-sweet or dark chocolate, chopped
- ½ cup (115g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 2 tbsps (15g) all-purpose flour
- Cocoa powder, for dusting ramekins
- Unsalted butter, extra for greasing ramekins
Instructions
- Preparation: Preheat oven to 425F (220C). Butter four ramekins and dust with cocoa powder, tapping out excess to create a non-stick surface.
- Chocolate Fusion: Melt chocolate and butter using a double boiler or microwave, stirring until achieving a glossy, uniform texture. Allow to cool slightly.
- Egg Transformation: Whip eggs, egg yolks, and sugar until the mixture becomes pale and voluminous, creating a thick, ribbon-like consistency in 1-2 minutes of vigorous whisking.
- Batter Assembly: Gently fold cooled chocolate into egg mixture. Sift flour and incorporate with minimal stirring to preserve the delicate air bubbles.
- Baking Preparation: Divide batter evenly among ramekins, filling about three-quarters full. Arrange on a baking sheet for consistent heat distribution.
- Culinary Alchemy: Bake for 12-14 minutes until edges set but centers remain soft and slightly wobbly. The perfect moment captures a delicate balance between set exterior and molten interior.
- Plating Finale: Rest cakes briefly, then loosen edges with a knife. Invert onto serving plates, revealing the decadent chocolate core.
- Sensory Elevation: Dust with powdered sugar. Garnish with fresh berries, whipped cream, or vanilla ice cream. Serve immediately to experience the ultimate chocolate lava cake indulgence.
Notes
- Chocolate Quality Matters: Select high-quality dark chocolate with at least 60% cocoa content for rich, intense flavor and smooth melting consistency.
- Precise Timing is Critical: Watch baking time closely; 12-14 minutes is the sweet spot between undercooked and overdone. Even 30 seconds can transform the lava cake’s texture.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature to create a more uniform, silky batter that blends smoothly and rises evenly.
- Prevent Overbaking: Remove cakes when edges look set but centers appear slightly jiggly. Residual heat continues cooking, so early removal guarantees that signature molten center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 420
- Sugar: 17g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 190mg