Molten Chocolate Lava Cakes Recipe
I absolutely adore this recipe because the moment you crack open that molten chocolate center, it’s like a gooey hug for your taste buds. Plus, these chocolate lava cakes are the perfect way to impress friends with minimal effort, making you look like a culinary rock star.
I adore concocting rich desserts with big flavors, and these Molten Chocolate Lava Cakes are no exception. They are made with rich, high-quality dark chocolate and smooth, unsalted butter.
Each mini cake has a gooey center, with just enough sweetness from granulated sugar and a touch of vanilla to make them rich but not cloying. These decadent little cakes have a way of impressing your most special guests while also being really simple to whip up.
Ingredients
Butter: Adds richness and moisture; is high in fat; is unsalted.
Bittersweet chocolate: Offers a pronounced chocolate taste; abundant in antioxidants.
Eggs: Provide structure and richness; supply protein.
Sugar, in granulated form, performs the basic and essential functions of sweetening and tenderizing.
Vanilla extract: Improves fragrance and flavor as a whole.
Provides structure; contains carbohydrates: all-purpose flour.
Salt: Balances sweetness; intensifies the taste of chocolate.
Ingredient Quantities
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- 1/2 cup (113g) unsalted butter
- 1 cup (170g) high-quality dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup (32g) all-purpose flour
- 1/4 teaspoon salt
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Instructions
1. Set your oven to 425°F (218°C) and use a lot of butter to coat the insides of four ramekins. Then, set them aside until you need them.
2. In a medium saucepan, melt unsalted butter over low heat. When melted, add chopped dark chocolate and stir until the mixture is perfectly combined and smooth. Remove from the heat and allow to cool slightly.
3. In a mixing bowl of medium size, combine the eggs, egg yolks, and granulated sugar. Whisk until the mixture becomes pale and thickens just slightly.
4. Add the vanilla extract into the egg mixture and stir well.
5. Slowly incorporate the melted chocolate mixture into the egg mixture, folding it in until the two are well combined.
6. Sift the all-purpose flour and salt into the chocolate mixture, then quickly fold in with a spatula until nearly combined and smooth. You don’t want to overmix; in fact, you want the batter to be only slightly cohesive when you take it out of the bowl.
7. Evenly divide the batter among the prepared ramekins, filling each about three-quarters full.
8. Put the ramekins on a baking tray and place in the preheated oven. Bake for 12-14 minutes. The edges should be firm with the center still soft and slightly jiggly.
9. Take the ramekins from the oven and let them rest for 1 minute. Carefully pass a knife around the edges of each cake.
10. With great care, invert each ramekin onto a dessert plate and release them. Dust with powdered sugar, or serve with vanilla ice cream if you desire. Partake without delay.
Equipment Needed
1. Oven
2. Ramekins (4)
3. Medium saucepan
4. Mixing bowl (medium size)
5. Whisk
6. Spatula
7. Sifter
8. Baking tray
9. Knife
10. Dessert plates
FAQ
- Q:Is it possible to prepare the batter beforehand?
Q: Can the batter be prepared in advance? If so, how long before and what special techniques do you need to employ to ensure success when baking the batter later?A: Yes, you can prepare the batter a few hours in advance and refrigerate it. Just bring it to room temperature before baking.
- Q:What type of dark chocolate is best?
A: For the best flavor and texture, use high-quality dark chocolate, with around 70% cocoa content. - Q:Milk chocolate can be used in place of dark chocolate. However, this substitution will yield a cake that is much sweeter and not very intense in flavor. Dark chocolate is recommended if you want a light and fluffy cake.
- Q:How do I know when the cakes are done?
A: The center should still jiggle, but the edges should be set. This usually takes the oven 12-14 minutes to accomplish. - Q:Is it possible to warm up the cakes?
A:
The centers can overcook when reheating. For the molten center effect, it’s best to consume them fresh from the oven. - Q:With what can I serve molten chocolate lava cakes? They pair wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream and with berries.
- Q:Is it possible to make these gluten-free? A: Yes, swap the all-purpose flour for a gluten-free flour blend suitable for baking.
Substitutions and Variations
1/2 cup (113g) coconut oil in place of unsalted butter
1 cup (170 g) of semi-sweet chocolate should be used rather than high-quality dark chocolate.
Instead of 1/4 cup (50g) granulated sugar, use 2 tablespoons maple syrup or honey.
½ teaspoon almond extract instead of 2 teaspoons vanilla extract
1/4 cup (32g) of gluten-free, all-purpose flour blend constitutes the substitute for all-purpose flour.
Pro Tips
1. Room Temperature Ingredients: Make sure your eggs and egg yolks are at room temperature before starting. This helps them mix more evenly with other ingredients, ensuring a smooth batter and better texture.
2. High-Quality Chocolate: Use the best dark chocolate you can find. The flavor of the chocolate is central to this recipe, so quality matters. Aim for chocolate with at least 70% cocoa content for a rich, intense taste.
3. Coating Ramekins Thoroughly: Use a generous amount of butter to coat your ramekins, and consider adding a dusting of cocoa powder after buttering to prevent sticking. This will ensure the cakes release easily and intact when plated.
4. Adjust Baking Time: Ovens can vary, so keep a close eye on the cakes as they bake. They should be firm on the edges but have a soft, jiggly center. If your oven runs hot, consider checking them at the 10-minute mark to avoid overbaking.
5. Serving Suggestions: Serve the cakes immediately after plating for the best molten center experience. Complement the warm cakes with a scoop of good-quality vanilla ice cream or a dollop of whipped cream to balance the richness of the chocolate.
Molten Chocolate Lava Cakes Recipe
My favorite Molten Chocolate Lava Cakes Recipe
Equipment Needed:
1. Oven
2. Ramekins (4)
3. Medium saucepan
4. Mixing bowl (medium size)
5. Whisk
6. Spatula
7. Sifter
8. Baking tray
9. Knife
10. Dessert plates
Ingredients:
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- 1/2 cup (113g) unsalted butter
- 1 cup (170g) high-quality dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup (32g) all-purpose flour
- 1/4 teaspoon salt
“`
Instructions:
1. Set your oven to 425°F (218°C) and use a lot of butter to coat the insides of four ramekins. Then, set them aside until you need them.
2. In a medium saucepan, melt unsalted butter over low heat. When melted, add chopped dark chocolate and stir until the mixture is perfectly combined and smooth. Remove from the heat and allow to cool slightly.
3. In a mixing bowl of medium size, combine the eggs, egg yolks, and granulated sugar. Whisk until the mixture becomes pale and thickens just slightly.
4. Add the vanilla extract into the egg mixture and stir well.
5. Slowly incorporate the melted chocolate mixture into the egg mixture, folding it in until the two are well combined.
6. Sift the all-purpose flour and salt into the chocolate mixture, then quickly fold in with a spatula until nearly combined and smooth. You don’t want to overmix; in fact, you want the batter to be only slightly cohesive when you take it out of the bowl.
7. Evenly divide the batter among the prepared ramekins, filling each about three-quarters full.
8. Put the ramekins on a baking tray and place in the preheated oven. Bake for 12-14 minutes. The edges should be firm with the center still soft and slightly jiggly.
9. Take the ramekins from the oven and let them rest for 1 minute. Carefully pass a knife around the edges of each cake.
10. With great care, invert each ramekin onto a dessert plate and release them. Dust with powdered sugar, or serve with vanilla ice cream if you desire. Partake without delay.