Dessert

Chocolate Lava Cake Recipe

foodiecrush_admin 3 Min Read
Rich and decadent chocolate lava cake is the perfect ending to any meal. A delicate, flourless chocolate cake encases a pool of silky molten chocolate in the center and pairs perfectly with vanilla ice cream.

Ingredients

1/3 cup(s)
unsalted butter, plus extra for greasing
3 oz
bittersweet chocolate
3 oz
semi-sweet chocolate
2 tbsp
granulated sugar
1/4 tsp
salt
2
large eggs
2
egg yolks
1 tsp
vanilla extract
4 tsp
cocoa powder, plus extra for dusting.
1/2 tsp
instant coffee or instant espresso
powdered sugar, for garnish
fresh raspberries, for garnish
mint leaves, for garnish

Directions 6 steps | 25 Minutes

Step 1

Preheat the oven to 425°F. Prepare four 6-ounce ramekins by greasing them with butter then dusting them with cocoa powder. In a large microwave-safe bowl, add the butter and chocolate.

Chocolate Lava Cake Recipe: Preheat the oven to 425°F.
Step 2

Melt the butter and chocolate in 30-second intervals in the microwave. Whisk after each interval. Whisk in the sugar and salt.

Chocolate Lava Cake Recipe: Melt the butter and chocolate in 30-second intervals in the microwave.
Step 3

Whisk in the eggs and egg yolks and mix until glossy and smooth, about 2-3 minutes. Whisk in the vanilla extract, cocoa powder and instant coffee.

Chocolate Lava Cake Recipe: Whisk in the eggs and egg yolks and mix until glossy and smooth, about 2-3 minutes.
Step 4

 

Divide the batter between the four baking dishes. Bake around 10-12 minutes, until the sides are set but the middle is still jiggly.

Chocolate Lava Cake Recipe: Divide the batter between the four baking dishes.
Step 5

Let cool for 1 minute before inverting it onto serving plates. (See notes.)

Chocolate Lava Cake Recipe: Let cool for 1 minute before inverting it onto serving plates.
Step 6

Top with powdered sugar, raspberries and mint leaves. Serve immediately with a side of vanilla ice cream. Enjoy!

Chocolate Lava Cake Recipe: Top with powdered sugar, raspberries and mint leaves.

 

Notes:

 

  1. Be sure to use oven mitts or pot holders to invert the ramekins. Ramekins are very hot.

  2. To prepare the cakes ahead of time, make the batter and fill the ramekins. Wrap the ramekins with plastic wrap and refrigerate them. When you are ready to bake, remove ramekins from the fridge and unwrap the plastic wrap. Cakes baked directly from the fridge must be baked a few minutes longer.

Nutrition Per Serving

 

CALORIES

433

FAT

32.5 g

PROTEIN

6.5 g

CARBS

36.3 g

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