Chocolate Lava Cakes
Impressive individual chocolate cakes with warm flowing centers, ready in just 30 minutes
Ingredients
- 6 ounces high-quality semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup powdered sugar, plus more for dusting
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving (optional)
- Fresh berries, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins and place on a baking sheet.
- In a microwave-safe bowl, combine chocolate and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Let the chocolate mixture cool slightly, then whisk in flour, powdered sugar, and salt until just combined.
- Add the eggs, egg yolks, and vanilla, whisking gently until just incorporated. The mixture should be smooth.
- Divide the batter evenly among the prepared ramekins. They should be about 3/4 full.
- Bake for 12-14 minutes until the edges are firm but the centers are still soft. The tops should be set but slightly jiggly in the middle.
- Let the cakes cool in the ramekins for exactly 1 minute after removing from the oven.
- Run a knife around the edges of each cake to loosen, then carefully invert onto serving plates.
- Dust with powdered sugar and serve immediately with vanilla ice cream and berries if desired.
Notes
For perfectly flowing centers, the exact baking time is crucial – look for edges that are set with centers that still jiggle slightly when the pan is gently shaken.
You can prepare the batter up to 24 hours in advance and refrigerate it in the ramekins. Bring to room temperature for about 30 minutes before baking.
If you don't have ramekins, you can use a standard muffin tin and reduce the baking time to 8-10 minutes.
Using high-quality chocolate makes a significant difference in the final taste and texture.