Molten Chocolate Lava Cakes
Rich, decadent individual chocolate cakes with a gooey, molten center. The ultimate sweet dessert and one of the top viral sweet cake recipes.
Equipment
- Four 6-ounce ramekins
- Electric mixer
- Double boiler (or microwave)
Ingredients
- 4 oz Bittersweet chocolate (at least 60% cacao), chopped
- 1/2 cup Unsalted butter (1 stick)
- 2 Large eggs
- 2 Large egg yolks
- 1/4 cup Granulated sugar
- 1/8 tsp Salt
- 2 tbsp All-purpose flour
- Cocoa powder or flour, for dusting ramekins
Instructions
- Prep Ramekins: Preheat oven to 425°F (220°C). Generously butter and flour (or dust with cocoa powder) four 6-ounce ramekins.
- Melt Chocolate: In a double boiler or microwave, melt the chopped bittersweet chocolate and the butter together until completely smooth. Set aside to cool for 5 minutes.
- Beat Eggs: In a medium bowl, use an electric mixer to beat the eggs, egg yolks, sugar, and salt on high speed until pale, thick, and fluffy (about 3-5 minutes).
- Combine: Gently fold the lukewarm melted chocolate mixture into the egg mixture. Be careful not to deflate the eggs.
- Add Flour: Sift or sprinkle the 2 tablespoons of flour over the batter and fold it in until just combined. Do not overmix.
- Fill and Bake: Divide the batter evenly among the four prepared ramekins. Place them on a baking sheet and bake for 10-12 minutes. The edges should be firm, but the center should be soft and jiggly.
- Invert: Let the ramekins rest for exactly 1 minute. Run a thin knife around the edge of each cake. Place a dessert plate upside down over the ramekin and, in one quick motion, invert the cake onto the plate.
- Serve: Garnish with powdered sugar and serve immediately.
Notes
Chocolate Quality: Do NOT use chocolate chips. Use a high-quality baking chocolate bar (60-70% cacao) for the best flavor and a perfectly molten lava center.
Ramekin Prep: Be extremely thorough when buttering and flouring (or cocoa-dusting) the ramekins. This is essential for the cakes to release cleanly.