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Perfect Chocolate Lava Cakes

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Perfect Chocolate Lava Cakes are individual-sized cakes with a warm, gooey center that flows out like lava when cut into. They offer a rich, decadent chocolate experience with a soft, slightly crisp exterior.

Ingredients

4 oz semisweet or bittersweet chocolate

1/2 cup (1 stick) unsalted butter

1 cup powdered sugar

2 large eggs

2 large egg yolks

1/4 cup all-purpose flour

A pinch of salt

Butter (for greasing ramekins)

Cocoa powder (for dusting ramekins)

Instructions

  1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust them with cocoa powder.
  2. In a heatproof bowl, melt the chocolate and butter together over simmering water until smooth and completely melted.
  3. In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, and a pinch of salt until smooth.
  4. Pour the melted chocolate mixture into the egg mixture and stir to combine. Sift in the flour and fold it gently into the batter until fully incorporated.
  5. Divide the batter evenly among the prepared ramekins. Leave space at the top to allow for the cakes to rise.
  6. Bake for 12-14 minutes. The edges should be firm, and the center should be soft and slightly wobbly.
  7. Let the cakes sit for 1-2 minutes. Run a knife around the edges to loosen them. Invert each ramekin onto a plate and serve immediately.

Notes

  • Can be stored unbaked in the fridge for up to 2 days or frozen for up to 3 months.
  • When reheating from frozen, bake at 425°F for 18-20 minutes. From the fridge, bake for 12-14 minutes.
  • Customize with flavors like orange zest, raspberry puree, or a bit of espresso powder.
  • Serve with vanilla ice cream, fresh berries, or a drizzle of caramel for extra indulgence.

Nutrition

Find it online: https://recipesbyjanet.com/perfect-chocolate-lava-cakes/