Description
Decadent chocolate lava cakes with a molten center, featuring premium semisweet chocolate and a hint of coffee to enhance the chocolate flavor. These individual cakes are quick to prepare and perfect for serving warm with a dusting of powdered sugar or vanilla ice cream.
Ingredients
Scale
Chocolate Mixture
- ½ cup (113 g) unsalted butter cut into 8 pieces
- 6 oz (170 g) premium semisweet or dark chocolate bar coarsely chopped
- ½ teaspoon instant coffee (optional)
- ½ teaspoon vanilla extract (optional)
- ¼ teaspoon salt
Egg Mixture
- 2 large eggs + 2 large egg yolks room temperature
- ⅓ cup (66 g) light brown sugar firmly packed
Dry Ingredients
- ¼ cup (32 g) all purpose flour
Instructions
- Prepare Ramekins: Preheat oven to 450F (235C). Grease the bottom and sides of four 3 ½” diameter ramekins with baking spray or lightly grease and flour. Place them on a baking sheet and set aside.
- Melt Chocolate and Butter: Combine chopped chocolate and butter in a medium microwave-safe bowl. Heat in 20-second increments, stirring well between each until smooth and fully melted.
- Add Flavorings: Stir in instant coffee, vanilla extract, and salt into the melted chocolate mixture until well combined.
- Mix Eggs and Sugar: In a separate bowl, whisk together eggs, egg yolks, and brown sugar vigorously for 15 seconds or until well combined and foamy on top.
- Combine Mixtures: Pour the egg mixture into the chocolate mixture and stir until fully combined.
- Add Flour: Sift flour over the chocolate mixture and gently stir until just incorporated.
- Fill Ramekins: Evenly divide the batter among the prepared ramekins. Place the baking sheet with ramekins into the oven.
- Bake: Bake for 11 minutes if using ramekins. The edges should be set and cakey, centers slightly jiggly and spring back to the touch.
- Cool and Unmold: Let lava cakes cool for 5 minutes. Run a knife around edges to loosen, then carefully invert onto plates using an oven mitt as ramekins will be hot.
- Serve: Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream. Let them cool slightly if needed as the molten center will be hot.
Notes
- Substitute premium chocolate bars with 1 cup semisweet chocolate chips, though results may be less molten and flavorful.
- Instant coffee enhances the chocolate flavor without making the cakes taste like coffee.
- If ramekins are unavailable, use a 6-count jumbo muffin tin; bake for 7 minutes and yield 6 cakes instead of 4.
- Batter can be made up to 3 days ahead and refrigerated. Bring to room temperature before baking.
- Baked cakes are best served warm. They can be stored up to two days or frozen, but quality decreases when not eaten fresh.
Nutrition
- Serving Size: 1 cake
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 155 mg
