Chocolate Molten Lava Cake
Chocolate Molten Lava Cake
Chocolate Molten Lava Cake is a delicious dessert that oozes warm chocolate in the center. It’s an indulgent treat that’s easy to make and perfect for any occasion, especially when you want to impress your family or friends.
Why Make This Recipe
This cake is a showstopper! It’s melty, gooey, and incredibly rich, making it a favorite for chocolate lovers. Whether it’s a family gathering or a cozy night in, this cake will surely delight everyone. Plus, it’s quick to prepare, so you can whip it up even on busy days!
How to Make Chocolate Molten Lava Cake
Ingredients:
- 2 ounces high-quality dark chocolate (at least 70% cocoa), broken into pieces
- 1/2 cup (1 stick) unsalted butter, plus more for greasing
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
Directions:
- Preheat oven to 425°F (220°C).
- Grease 4-6 ramekins or small cups.
- Melt chocolate and butter in a double boiler.
- Whisk sugar, eggs, and vanilla together.
- Add flour and salt to the mixture; whisk until combined.
- Pour melted chocolate into the egg mixture; whisk until smooth.
- Divide batter among ramekins.
- Bake for 12-15 minutes or until edges are set and centers are still slightly jiggly.
- Let cool for 1 minute; invert onto plates.
- Serve with ice cream or whipped cream if desired.
How to Serve Chocolate Molten Lava Cake
Serve the cake warm, and when you cut into it, the chocolate will flow out. It’s fantastic with a scoop of vanilla ice cream or a dollop of whipped cream on top!
How to Store Chocolate Molten Lava Cake
If you have leftovers, keep them in the refrigerator in an airtight container for up to 2 days. When you’re ready to enjoy again, warm them briefly in the microwave.
Tips to Make Chocolate Molten Lava Cake
- Use high-quality chocolate for the best flavor.
- Don’t overbake; the centers should be soft and molten.
- You can prep the batter ahead of time and bake it just before serving!
Variation
Try adding some peanut butter or caramel to the center for a fun twist! You can also use different types of chocolate like milk or white chocolate.
FAQs
1. Can I make this cake in advance?
Yes, you can prepare the batter up to a day in advance and refrigerate it. Just bake it when you’re ready to serve.
2. What if I don’t have ramekins?
You can use muffin tins or any small oven-safe dish. Just adjust the baking time as needed.
3. How do I know when the cake is done?
The edges should be firm, but the center should still have a slight jiggle when you take it out of the oven. It will set as it cools.
