Molten Chocolate Lava Cakes

A chocolate lava cake with a gooey center sits on a white plate with a spoon beside it. Another cake and spoon are blurred in the background.

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With a rich molten center, this individual dessert is a chocolate lover's dream!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American, French

Keyword: Cake, Chocolate

Servings:

Author: Nicole

Equipment

Ramekins

Ingredients

½ cup (4 ounces) unsalted butter
6 ounces semisweet chocolate chopped
¼ teaspoon pure vanilla extract
¼ teaspoon espresso powder
2 extra-large eggs
2 extra-large egg yolks
¼ cup granulated sugar
Pinch of Kosher salt
2 tablespoons unbleached all-purpose flour

Instructions

Preheat the oven to 450ºF. Butter and flour four (6-ounce) ramekins or custard cups; set aside.
In a medium bowl set over a pan of simmering water, melt the butter and chocolate, stirring occasionally, until smooth. Remove the bowl from the pan and stir in the vanilla and espresso powder.
In a separate medium bowl, beat together the eggs, yolks, sugar, and salt until thickened and pale, about 3-5 minutes. Pour the chocolate mixture, along with the flour, into the egg mixture and mix until incorporated. Evenly spoon the batter into the prepared ramekins. Place on a baking sheet and bake until the tops and the sides of the cakes are firm, but the center is still soft, about 10-12 minutes. Remove from the oven and let rest for one minute. Invert the cakes onto serving plates, let stand for 10 seconds, then unmold. Serve immediately. (Cakes can be prepared several hours or up to 2 days in advance and refrigerated.) Enjoy!

Notes

Make ahead:

The lava cakes can be assembled in the ramekins, wrapped tightly in plastic wrap, and refrigerated for up to 2 days. To bake, simply uncover and bake directly from the refrigerator, adding 60-90 seconds of baking time

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