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Decadent Chocolate Lava Cake Recipe

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★★★★★

4.9 from 83 reviews

This decadent Chocolate Lava Cake recipe delivers a perfectly rich and gooey center with a slightly crisp outer shell. Using dark chocolate and a combination of eggs and sugar, this dessert combines luscious melted chocolate with a soft cake that oozes molten chocolate when cut. Easy to make in under 30 minutes, it’s a perfect indulgence served with ice cream or fresh berries for an impressive yet simple treat.

Ingredients

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For the Cake:

  • 1 tablespoon unsweetened cocoa powder, for dusting
  • ¾ cup unsalted butter
  • 1 ½ cups dark chocolate chips or morsels
  • 3 eggs
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 3 tablespoons all-purpose flour

Optional Toppings:

  • Ice cream
  • Powdered sugar
  • Berries
  • Chocolate sauce

Instructions

  1. Prepare Ramekins: Preheat your oven to 425°F (220°C). Lightly grease four individual ramekins with butter and dust them with unsweetened cocoa powder to prevent sticking and enhance the chocolate flavor.
  2. Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and dark chocolate chips together over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring frequently until smooth and fully combined. Set aside to cool slightly.
  3. Whisk Eggs and Sugar: In a separate bowl, whisk together 3 whole eggs, 3 egg yolks, granulated sugar, salt, and vanilla extract until the mixture becomes pale and slightly thickened.
  4. Combine Mixtures: Slowly add the melted chocolate and butter mixture into the egg mixture, whisking constantly to ensure a smooth batter without cooking the eggs.
  5. Add Flour: Gently fold in the all-purpose flour until just combined, being careful not to overmix to maintain a tender cake texture.
  6. Fill and Bake: Divide the batter evenly into the prepared ramekins. Place them on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center remains soft and slightly jiggly.
  7. Cool and Serve: Let the cakes cool in the ramekins for 1-2 minutes. Run a knife around the edges to loosen and invert onto dessert plates. Serve immediately, optionally topped with ice cream, powdered sugar, fresh berries, or a drizzle of chocolate sauce for added decadence.

Notes

  • Do not overbake; the key to the lava effect is in the slightly undercooked center.
  • Room temperature eggs help create a smoother batter and better rise.
  • You can prepare the batter ahead and refrigerate it, but bake just before serving for best molten texture.
  • Use high-quality dark chocolate for the richest flavor.
  • If you don’t have individual ramekins, mini muffin tins can also work but adjust baking time accordingly.

Keywords: Chocolate Lava Cake, Molten Chocolate Cake, Molten Lava Cake, Chocolate Dessert, Easy Chocolate Cake

Find it online: https://busyrecipe.com/decadent-chocolate-lava-cake-recipe/