If you’ve ever wanted to impress someone with a decadent dessert that looks straight out of a fancy restaurant but is surprisingly simple to make, this Chocolate Lava Cake is your ticket. With its gooey, molten center and rich chocolate flavor, it’s a dessert that screams indulgence and satisfaction, perfect for any special occasion or just a cozy night in.
Butter: Provides richness and moisture. We use unsalted to control the saltiness of the cake.
Semisweet chocolate chips: The star of the show, giving the cake its intense chocolate flavor. Melts smoothly for the perfect lava texture.
All-purpose flour: Gives structure to the cake, helping to hold its shape while the center remains molten.
Powdered sugar: Sweetens the cake without making it too dense. It dissolves quickly, which is great for a smooth batter.
Eggs and egg yolks: Provide richness and help create the luscious, gooey center.
Vanilla extract: Enhances the chocolate flavor with a subtle sweetness.
Salt: Balances the sweetness and enhances the overall flavor.
Non-stick cooking spray: Ensures the cakes release smoothly from the ramekins.
These lava cakes are sublime with a simple scoop of vanilla ice cream, but you can also pair them with fresh berries for a pop of color and tang. A sprinkle of sea salt on top before serving can also enhance the chocolate flavor beautifully. For a more decadent treat, drizzle some caramel or raspberry sauce over the top!
First, get your oven preheated to 425°F (220°C) and make sure to spray your ramekins generously with non-stick cooking spray. This will make it much easier to turn the cakes out later on.
Next, grab a microwave-safe bowl and toss in the butter and chocolate chips. Microwave them in 30-second bursts, stirring in between each, until they’re melted and silky smooth. Be careful not to overheat the chocolate.
In a separate large mixing bowl, whisk together the flour, powdered sugar, and salt. This step helps to evenly distribute the dry ingredients.
Now, add the eggs, egg yolks, and vanilla extract right into the dry ingredients. Pour in your melted chocolate mixture and stir until everything is just combined. You want a smooth batter without overmixing.
Divide the batter evenly among your prepared ramekins, filling each about 3/4 full to allow room for them to rise as they bake. Set them on a baking sheet for easy handling.
Pop the baking sheet into your oven and bake for 12-14 minutes. You're looking for firm edges with soft centers. Keep an eye on them — the balance between a gooey center and an overbaked cake is a fine line.
Once baked, carefully invert each ramekin onto a plate. Let them sit for a few seconds before lifting the ramekin away to reveal the cake. Serve immediately with a scoop of vanilla ice cream for that classic contrast of hot and cold.
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