Molten Chocolate Lava Cake – Gooey Center, Perfect Crust
Molten Chocolate Lava CakeDecadent
Ingredients
- 170 g dark chocolate (70% cocoa)
- 115 g unsalted butter
- 2 large eggs
- 2 large egg yolks
- 50 g granulated sugar
- 25 g all-purpose flour
- Pinch fine sea salt
- Butter & cocoa for ramekins
Why This Recipe Stands Out
- True molten center by baking at a high temperature for a short time.
- Bittersweet balance from 70% cocoa chocolate.
- Restaurant-style plating with a dramatic lava flow on cut.
Pro tip: Serve with cold vanilla ice cream for a hot-and-cold contrast.
Step-by-Step Method
- Prep: Butter ramekins, dust with cocoa, preheat oven.
- Melt: Gently melt chocolate and butter together; cool slightly.
- Whisk: Beat eggs, yolks, and sugar until thick.
- Combine: Fold chocolate mix into eggs; sift in flour and salt.
- Bake: Divide into ramekins, bake 10–12 min until edges set.
- Serve: Invert onto plates, garnish, and enjoy immediately.
Pro Tips
- Chill filled ramekins for 30 min before baking for more control over molten center.
- Use high-quality chocolate for best flavor and texture.
- Bake one test cake to nail your exact baking time.
Storage
- Unbaked batter can be stored in ramekins, covered, for 24 hours in fridge.
- Baked cakes are best eaten immediately; reheating loses the molten effect.
Nutrition (per serving, approx.)
420 kcal • 6 g protein • 30 g fat • 34 g carbs
FAQ
Can I freeze lava cakes?
Yes, freeze unbaked ramekins, wrapped, for up to 1 month. Bake from frozen, adding 2–3 minutes to baking time.
Why is my center not molten?
You may have overbaked. Reduce baking time by 1–2 minutes next time.
Can I make it gluten-free?
Yes, replace flour with an equal amount of almond flour or gluten-free blend.
