Chocolate Lava Cakes
Individual chocolate cakes baked in ramekins until set outside and molten in the center, turned out warm and served with whipped cream or ice cream. Serves 4.
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Chocolate lava cakes look like a restaurant showpiece but take about half an hour, and the batter can be made ahead. The cakes bake just long enough for the outside to set while the center stays soft and flowing.
Use a good bittersweet chocolate, since it is the main flavor. Serve them warm, straight from the oven, with a scoop of vanilla ice cream or whipped cream and a few berries.
Ingredients
- Butter and cocoa powder for the ramekins
- 4 ounces bittersweet chocolate (60 to 70 percent), chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Powdered sugar, ice cream or whipped cream, for serving
Instructions
- Prepare the ramekins. Preheat the oven to 425°F (220°C). Butter four 6-ounce ramekins generously, dust with cocoa powder and tap out the excess. Set them on a baking sheet.
- Melt the chocolate. Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let cool slightly.
- Whip the eggs. Beat the eggs, egg yolks, sugar and salt with a mixer on high until pale and thick, about 3 minutes.
- Combine. Fold the chocolate mixture into the eggs, then fold in the flour until no streaks remain. Divide among the ramekins.
- Bake. Bake for 12 to 14 minutes, until the sides are set and the tops are firm at the edges but still soft in the center.
- Turn out and serve. Let stand for 1 minute. Run a thin knife around each cake, place a plate on top and invert. Lift off the ramekin, dust with powdered sugar and serve right away with ice cream or whipped cream.
Tips
- Make the batter up to a day ahead, fill the ramekins and refrigerate. Add 2 to 3 minutes to the baking time.
- Ovens vary. Bake one test cake first if you are serving guests.
- The molten center is lightly cooked egg; skip this dessert for anyone who avoids undercooked eggs.
Questions about this recipe
- Why did my lava cake not have a molten center?
- It baked too long. Even one or two extra minutes can set the center. Take them out when the middle still looks soft.
- Can I make lava cakes ahead?
- Yes. Refrigerate the filled ramekins for up to 24 hours and bake straight from the refrigerator, adding 2 to 3 minutes.
- Can I bake lava cakes in a muffin tin?
- Yes. Grease and cocoa a standard muffin tin, fill the cups about three-quarters full and bake for 8 to 10 minutes.
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