Name: Chocolate Lava Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: . For the Lava Cakes; 10 tablespoons unsalted butter ((plus more for coating ramekins)); 1/2 cup granulated sugar ((plus more for coating ramekins)); 8 ounces semisweet chocolate ((chopped*)); 4 large eggs; 4 large egg yolks; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 teaspoon salt; Fresh raspberries or strawberries ((for garnish, optional)); Powdered sugar ((for garnish, optional))

Get ready to indulge in the ultimate dessert with these delightful Chocolate Lava Cakes! They have a rich, gooey center that flows out when you cut into them — trust me, this part's so satisfying! Let’s dive into the details!

Perfectly Baked

With just a few simple ingredients, you can create a restaurant-quality dessert right at home. Make sure to keep an eye on the baking time to achieve that perfect molten center!

Serving Suggestions

These cakes are best served warm and can be accompanied by fresh berries, whipped cream, or a scoop of ice cream for an extra touch of sweetness.

Ingredients

Instructions

Prepare the Ramekins:
Step 1

Preheat the oven to 425°F. Grease 6 (6-ounce, 170 gram) ramekins generously with butter. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
Step 2

Combine the 10 tablespoons of butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30-second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Let cool.
Step 3

In a medium bowl, vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until slightly thickened and pale in color, about 90 seconds. Gently fold the melted cooled chocolate mixture into the egg mixture.
Step 4

Gently stir in the flour and salt. Divide the batter among the ramekins.
Step 5

- Make Ahead: MAKE AHEAD: At this point, the batter-filled ramekins can be covered and refrigerated for up to 1 day.
Step 6

Bake for about 10 to 12 minutes, or until the edges are firm and the top is set but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
Step 7

Run a knife around the edges to loosen and let cool for 1 minute. Invert onto dessert plates then let stand inverted for about 30 seconds. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar, whipped cream, or ice cream if desired.

Nutrition

Calories: 350, Fat: 21g, Carbs: 37g, Protein: 6g

Cooking techniques

For best results, ensure the chocolate and butter are melted together smoothly, and be careful not to overbake the cakes to keep that gooey center!

Variations or substitutions

Feel free to experiment with different types of chocolate, such as dark chocolate for a richer flavor, or add a hint of espresso powder to enhance the chocolate taste.

Storage tips

Leftover batter can be stored in the refrigerator for up to a day. However, baked cakes are best enjoyed fresh and warm.

Notes

Be cautious when inverting the cakes as they can be delicate. A gentle touch ensures that they remain intact!