There’s nothing quite like biting into a warm, rich chocolate lava cake and experiencing the oozy, molten center that oozes out onto your plate.
These little cakes are a true indulgence and can make any occasion feel extra special. While they may seem like a dessert that’s only meant to be enjoyed at a fancy restaurant, they’re actually quite easy to make at home.
Today, we’ll be sharing a recipe for homemade chocolate lava cakes that is sure to impress your family and friends.
Chocolate lava recipe
Ingredients
- 8 oz bittersweet chocolate
- ½ cup unsalted butter
- 3 large eggs
- 3 egg yolks
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 tbsp all-purpose flour
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (218°C). Grease 6 (6 oz.) ramekins with butter or cooking spray, then dust lightly with flour.
- In a heat-proof bowl, melt the chocolate and butter together using a double boiler or by microwaving in short intervals, stirring frequently. Once melted, remove from heat and set aside.
- In a separate large mixing bowl, beat the eggs, egg yolks, sugar, and salt together with an electric mixer until thick and pale yellow in color.
- Fold the chocolate mixture into the egg mixture using a spatula. Once combined, sift in the flour and continue folding until the batter is smooth.
- Divide the batter evenly among the prepared ramekins, filling them about 3/4 of the way full.
- Place the ramekins on a baking sheet and bake for 12-14 minutes or until the edges are set and the centers are still slightly jiggly.
- Remove the ramekins from the oven and let them cool for a few minutes before running a knife around the edge of each ramekin and inverting the cakes onto individual serving plates.
- Dust the top of each cake with powdered sugar and serve immediately. Enjoy the warm, gooey center with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the lava cake. I recommend using a high-quality chocolate with at least 70% cocoa solids. The higher the percentage, the richer and more intense the chocolate flavor will be.
- Don’t overmix the batter: When making the batter, be sure to mix the ingredients just until they are combined. Overmixing can cause the cake to be tough or dense, which will affect the lava texture.
- Use room temperature ingredients: To ensure that the ingredients incorporate evenly and the batter bakes evenly, it’s important to use room temperature ingredients. This includes the eggs, butter, and any dairy products.
- Chill the batter before baking: Once you’ve prepared the batter, let it chill in the fridge for at least an hour before baking. This will help the cake hold its shape and prevent it from spreading too much while it bakes.
- Bake until the edges are set: To achieve the perfect lava texture, it’s important to bake the cake until the edges are set, but the center is still soft and jiggly. This usually takes about 12-15 minutes, depending on your oven and the size of the ramekins.
- Serve immediately: Chocolate lava cake is best enjoyed warm and fresh out of the oven. If you’re making it ahead of time, you can prepare the batter and chill it until you’re ready to bake. Just be sure to serve it as soon as it’s done baking to ensure the lava is still warm and gooey.
The Science Behind Chocolate Lava Cakes
Chocolate lava cakes are a unique dessert in that they have a warm, liquid center that oozes out when you cut into them. This is achieved by slightly undercooking the cake batter, which leaves the center molten and gooey.
The main ingredient responsible for the gooey center is chocolate. Specifically, the melted chocolate and butter mixture used in the batter.
When the cake is baking in the oven, the outer edges of the cake set and cook through, but the center remains liquid due to the low moisture content of the batter. This creates the molten lava effect that we all know and love.
Another important ingredient in chocolate lava cakes is eggs. Eggs provide structure and help hold the cake together, while also providing moisture. The egg yolks, in particular, add richness to the cake and help create the thick, fudgy texture.
Tips for Making Perfect Chocolate Lava Cakes
- Use high-quality chocolate. Since chocolate is the star of the show in these cakes, it’s important to use a high-quality chocolate that you enjoy eating on its own.
- Don’t overmix the batter: When making the batter, be sure to mix the ingredients just until they are combined. Overmixing can cause the cake to be tough or dense, which will affect the lava texture.
- Use room temperature ingredients: To ensure that the ingredients incorporate evenly and the batter bakes evenly, it’s important to use room temperature ingredients. This includes the eggs, butter, and any dairy products.
- Chill the batter before baking: Once you’ve prepared the batter, let it chill in the fridge for at least an hour before baking. This will help the cake hold its shape and prevent it from spreading too much while it bakes.
- Bake until the edges are set: To achieve the perfect lava texture, it’s important to bake the cake until the edges are set, but the center is still soft and jiggly. This usually takes about 12-15 minutes, depending on your oven and the size of the ramekins.
- Serve immediately: Chocolate lava cake is best enjoyed warm and fresh out of the oven. If you’re making it ahead of time, you can prepare the batter and chill it until you’re ready to bake. Just be sure to serve it as soon as it’s done baking to ensure the lava is still warm and gooey.
I hope these tips help you create a delicious chocolate lava cake! Good luck and happy baking!
You too can enjoy the Banana Cake with Chocolate Chips recipe
