Molten Chocolate Lava Cakes
This impressive and decadent dessert is surprisingly easy! Serve alone, or top with a dusting of powdered sugar, dollop of whipped cream, or a scoop of ice cream. Add some berries for the perfect special dessert.
Preparation Time: 30-40 minutes
Baking Time: 12 minutes
- 1 stick (4 oz) unsalted butter
- 6 oz bittersweet baking chocolate*
- ½ teaspoon sea salt
- 45 grams light brown sugar (1/4 cup lightly packed)
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder (optional**)
- 2 tablespoons (20 grams) Janie’s Mill Frederick Cake Flour
*I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars. You can also use Bittersweet Baker’s Chocolate. Avoid using chocolate chips as they contain wax. If you prefer a darker chocolate flavor, use a higher percent cacao baking bar.
**The espresso powder is completely optional, but I find that it enhances the intensity of the chocolate flavor.
- Preheat the oven to 450 ͦ F and grease four, 6 ounce ramekins with butter and granulated sugar.
- Use a double-boiler to melt the butter and chocolate. Whisk often to prevent burning the mixture.
- Once the chocolate mixture is melted, remove from the heat and whisk in the salt.
- Allow the chocolate mixture to cool slightly for a couple of minutes while making the egg mixture.
- Whisk the eggs and egg yolks with the sugar at a high speed until light in color and fluffy (about 2 minutes).
- Whisk in the espresso powder (if using), vanilla, and flour at medium-speed until well-combined.
- Pour the chocolate and butter into the egg mixture and use a spatula to fold the chocolate into the egg mixture.
- Place the greased ramekins on a baking sheet and divide the batter evenly amongst them. I used a kitchen scale to evenly divide the batter (about 100 grams per ramekin).
- Bake for 10-12 minutes. The edges and top should be fully cooked, but the middle should remain full of warm chocolate.
- Remove from the oven and allow to cool for 2 minutes undisturbed in the ramekins. Use a knife to gently loosen the edges from the ramekin.
- Place a dessert plate on top of each ramekin and flip over. Slowly lift the ramekin up and off of each cake. If it is having trouble releasing, try loosening the edges again and using the end of a utensil to gently tap the bottom of the ramekin.
- Top as desired and enjoy immediately!
Note: You can make the batter ahead of time and refrigerate until ready to bake. Just remove from the refrigerator, allow the batter to come to room temperature, and bake as directed.
Posted on February 05 2022