Molten Chocolate Lava Cakes
Total Time
30 mins
Prep Time
18 mins
Cook Time
12 mins
Rating
4.97 out of 5 stars
(86)
Ingredients
4 servings
- 8 Tbsp unsalted butter, cut into slices, plus more to grease ramekins
- 6 oz semisweet chocolate chips
- 2 large eggs, (whole eggs)
- 2 large egg yolks
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 Tbsp all-purpose flour, plus more to dust ramekins
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Preparation
Step 1
Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
Step 2
Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
Step 3
Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
Step 4
Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.
Step 5
Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.
Step 6
Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to unmold. Dust with powdered sugar and serve right away.
Step 7
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Chef's notes
For Smaller Ramekins:
4 oz ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min)
