Molten Lava Chocolate Cake
A rich and indulgent dessert with a gooey chocolate center that flows out when cut.
Equipment
- oven
- Microwave-safe bowl
- Ramekins
- whisk
- baking sheet
- mixing bowl
- knife
Ingredients
- 1/2 cup Unsalted butter Adds richness and moisture to the cake.
- 1 cup Semi-sweet chocolate chips Provides the deep chocolate flavor and creates the molten center.
- 2 large Eggs Help bind the ingredients together and give the cake structure.
- 2 large Egg yolks Add richness and enhance the cake's texture.
- 1/3 cup Granulated sugar Sweetens the cake and helps it rise.
- 1 teaspoon Vanilla extract Enhances the overall flavor.
- 1/4 cup All-purpose flour Helps create the cake's structure without making it too dense.
- 1 pinch Salt Balances the sweetness and enhances the chocolate flavor.
- as needed powdered sugar For dusting Adds a lovely finishing touch when serving.
- as needed scoops Vanilla ice cream Optional, pairs perfectly with the warm cake.
Instructions
- Preheat your oven to 425°F (220°C).
- Grease four 6-ounce ramekins with unsalted butter and dust with flour.
- In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until smooth.
- Gently fold in the flour and a pinch of salt until just combined.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is soft.
- Let the cakes cool for 1 minute, then run a knife around the edges and invert onto serving plates.
- Dust with powdered sugar and serve immediately, optionally with a scoop of vanilla ice cream.
Notes
Serve warm for the best molten effect. Experiment with different chocolate types and flavors for unique variations.