Chocolate Lava Cake is the dessert of dreams—gooey, rich, and perfect for special occasions. It’s surprisingly simple to make and will impress anyone who takes a bite. Let’s get baking!
Bittersweet chocolate provides the deep, rich chocolate flavor that’s the star of this dessert. Unsalted butter adds richness and helps achieve the gooey center. Powdered sugar sweetens the batter without making it grainy. Eggs and egg yolks combine to give the cake structure while keeping it moist. Vanilla extract enhances the chocolate flavor. All-purpose flour binds the ingredients together, and a pinch of salt helps balance the sweetness.
Serve these decadent cakes warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra touch, dust with powdered sugar or garnish with fresh berries. A drizzle of raspberry sauce or a sprinkle of sea salt can also elevate the flavors beautifully.
First off, preheat your oven to 425°F (220°C). This high heat is crucial for forming that delicious outer shell while keeping the center molten. Spray four 6-ounce ramekins with non-stick cooking spray to ensure a smooth release later.
Next, grab a microwave-safe bowl and combine chocolate and butter. Microwave in 30-second increments, stirring each time, until the mixture is silky smooth. This should take about 1 to 1.5 minutes total. Be careful not to overheat, as we want a smooth, not scorched, chocolate.
Once your chocolate is ready, whisk in the powdered sugar. Do this gradually to avoid lumps and ensure that everything is fully incorporated. The mixture might look a bit grainy at first, but just keep whisking until it’s smooth again.
Now it's time to add the eggs and egg yolks. Crack them in one at a time, whisking well after each addition. This helps create a uniform batter and ensures everything is well-blended. Add the vanilla extract and give it a quick mix.
Carefully fold in the flour and a pinch of salt. Use a gentle hand to avoid over-mixing, which can make the cake tough. You want just enough folding to integrate the flour without deflating the batter.
Divide the batter evenly among your prepared ramekins, filling each about three-quarters full. Place them on a baking sheet for easy handling and pop them into your preheated oven. Bake for 12-14 minutes. The edges should look firm and set, but the center will still be soft—this is what gives you that luscious lava flow.
Once baked, let them cool for a minute, then carefully invert each ramekin onto a dessert plate. A gentle tap should help them release, and voila, you have a perfect lava cake!
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