Chocolate Lava Cakes (Molten Center Dessert)
Indulgent Chocolate Lava Cakes with a warm, gooey molten center, perfect for a celebratory dessert that combines rich dark chocolate and a tender cake exterior.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Main Ingredients
- 200 g dark chocolate
- ½ cup (113 g) unsalted butter
- 3 large eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Melt Chocolate and Butter: Gently melt the dark chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently until smooth. Allow the mixture to cool slightly to prevent scrambling the eggs in the next step.
- Whisk Eggs, Sugar, and Vanilla: In a separate large bowl, whisk the eggs, granulated sugar, and vanilla extract vigorously until the mixture becomes pale and slightly thickened, ensuring good incorporation of air for a light texture.
- Combine Chocolate Mixture: Carefully fold the cooled chocolate and butter mixture into the beaten eggs, mixing gently to combine without deflating the mixture, preserving the airy texture needed for a soft cake.
- Add Flour: Sift in the all-purpose flour and gently fold it into the batter just until fully incorporated. Avoid overmixing to maintain the molten center characteristic of the cakes.
- Bake: Preheat the oven to 200°C (400°F). Pour the batter evenly into greased or lined ramekins. Bake for 9–11 minutes until the edges are firm but the center remains soft and gooey.
- Serve Immediately: Remove from the oven and serve the cakes warm right away to enjoy the molten chocolate center at its best.
Notes
- Do not overbake to preserve the molten center texture.
- Use good quality dark chocolate for best flavor.
- Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special touch.
- Ensure chocolate mixture cools before folding into eggs to prevent scrambling.