Description
Chocolate lava cakes melt hearts with their rich, gooey centers and elegant French origins. Silky chocolate cascades from these individual desserts, promising an indulgent experience that transports you to Parisian patisseries with each irresistible spoonful.
Ingredients
Scale
Chocolate and Dairy:
- 135 grams (4.8 ounces) dark chocolate (55 to 70% cocoa)
- 120 grams (4.2 ounces) unsalted butter
- 4 eggs
Dry Ingredients:
- 140 grams (4.9 ounces) sugar
- 45 grams (1.6 ounces) flour
- 1 pinch salt (optional)
Instructions
- Meticulously prepare a double boiler or microwave-safe bowl to gently melt 200 grams of dark chocolate chunks and 113 grams of unsalted butter until smooth and glossy, stirring occasionally to prevent scorching.
- In a separate large mixing bowl, whisk 100 grams of granulated sugar with 3 large eggs until the mixture transforms into a pale, creamy consistency and increases slightly in volume.
- Slowly incorporate the melted chocolate and butter mixture into the egg and sugar blend, stirring continuously to create a homogeneous and silky batter.
- Sift 30 grams of all-purpose flour and add a delicate pinch of salt into the chocolate mixture, folding gently until just combined to maintain the batter’s airy texture.
- Thoroughly grease 4 to 6 ramekins or a standard muffin tin with softened butter, ensuring complete coverage to prevent sticking.
- Distribute the chocolate batter evenly among the prepared ramekins, filling each approximately 3/4 full.
- Carefully place the filled ramekins in the refrigerator and allow them to rest and set for 45 to 60 minutes, which helps develop a more intense chocolate flavor and proper texture.
- Preheat the oven to 200°C (390°F), positioning the rack in the center for even heat distribution.
- Remove the chilled ramekins from the refrigerator and transfer directly to the preheated oven.
- Bake for 8 to 11 minutes, monitoring closely to achieve a firm exterior with a molten, luscious center – the edges should appear set while the middle remains slightly jiggly.
- Remove from the oven and let the lava cakes rest for 1 minute to stabilize their structure.
- Carefully invert each ramekin onto individual serving plates, gently tapping to release the cake.
- Serve immediately while warm, optionally dusting with powdered sugar or accompanying with a scoop of vanilla ice cream for an extra indulgent dessert experience.
Notes
- Chill the batter for precisely one hour to help the cakes maintain their gooey, molten center during baking.
- Use high-quality dark chocolate for the richest, most intense flavor that elevates this dessert from good to extraordinary.
- Check your oven’s temperature accuracy with a thermometer to ensure perfect lava cake consistency every time.
- Butter ramekins generously and dust with cocoa powder to prevent sticking and create a smooth release.
- Serve immediately after baking to experience the ultimate chocolate lava flow and dramatic presentation.
- Let cakes rest for 1-2 minutes after removing from oven to stabilize the delicate chocolate center before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 512 kcal
- Sugar: 32 g
- Sodium: 80 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 220 mg