Rich Dark Chocolate Lava Cake

🕒 Prep: 15 min
🔥 Cook: 14 min
🍽 Serves: 4
★★★★★
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If you're a chocolate lover, this Rich Dark Chocolate Lava Cake is about to become your new best friend. It's a dessert that's both indulgent and surprisingly simple to whip up, perfect for when you want to impress without the stress.

Ingredients for Rich Dark Chocolate Lava Cake

Semisweet chocolate chips are the heart and soul of this recipe, providing that rich and decadent chocolate flavor. Using chocolate chips makes melting a breeze. Unsalted butter adds richness and ensures a smooth texture, while powdered sugar sweetens the deal without making it grainy.

The combination of eggs and egg yolks is key for the cake's structure, offering just the right amount of lift without drying it out. A splash of vanilla extract elevates the chocolate with a touch of warmth. All-purpose flour helps hold the cake together, and just a pinch of salt balances the sweetness. Finally, unsweetened cocoa powder intensifies the chocolate flavor.

Tips & Tricks

  • Ensure your eggs are at room temperature for better mixing and texture.
  • If you don’t have ramekins, a muffin tin can work in a pinch—just reduce baking time slightly.
  • Want a more intense chocolate flavor? Try adding a teaspoon of instant espresso powder to the batter.

Serving Suggestions

Serve these lava cakes with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing. Fresh berries or a drizzle of raspberry sauce can add a refreshing contrast to the rich chocolate.

Frequently Asked Questions

Can I prepare the batter in advance?
Yes, you can prepare the batter a few hours ahead and refrigerate it. Let it come to room temperature before baking.
What if I don't have semisweet chocolate chips?
You can use chopped semisweet chocolate bars or even dark chocolate if you prefer a more intense flavor.

Rich Dark Chocolate Lava Cake Recipe Walkthrough

First, get your oven preheating to 425°F (220°C). While it warms up, butter four ramekins and place them on a baking sheet. This will prevent sticking and make cleanup a breeze.

Next, grab a microwave-safe bowl and pop in the semisweet chocolate chips and unsalted butter. Microwave in 30-second bursts, giving it a good stir each time, until you have a glossy, smooth mixture.

Now, stir in the powdered sugar until everything is well combined. In a separate bowl, lightly beat your eggs and egg yolks before adding them to the chocolate mixture, followed by a dash of vanilla extract.

Gently fold in the all-purpose flour, salt, and cocoa powder until just combined. Be careful not to overmix, as this could make the cakes tough.

Divide the batter evenly among your prepared ramekins, and pop them in the oven. Bake for 12-14 minutes, keeping an eye out for edges that are firm while the center stays soft.

Let the cakes cool for a few minutes before serving. Dust with powdered sugar if you're feeling fancy.

Why You'll Love This Recipe

  • Quick to prepare and perfect for last-minute dessert cravings.
  • The perfect balance of gooey center and firm edges creates a delightful texture contrast.
  • Simple ingredients you likely already have in your pantry.
  • Customizable with your favorite toppings or fillings.

Ingredients

1 cup semisweet chocolate chips
1/2 cup unsalted butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt
1/4 cup unsweetened cocoa powder
Optional: powdered sugar for dusting

Step-by-step Instructions

1. Preheat the oven to 425°F (220°C) and butter four ramekins, placing them on a baking sheet.
2. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter in 30-second intervals, stirring until smooth.
3. Stir in the powdered sugar until well combined.
4. Lightly beat the eggs and egg yolks in a separate bowl and then mix them into the chocolate mixture.
5. Add the vanilla extract and stir to combine.
6. Gently fold in the all-purpose flour, salt, and cocoa powder until just mixed.
7. Divide the batter evenly among the prepared ramekins.
8. Bake for 12-14 minutes until the sides are firm but the center remains soft.
9. Let the cakes cool slightly before serving. Dust with powdered sugar if desired.

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