Description
These rich and decadent Chocolate Molten Lava Cakes feature a luscious ganache center that oozes molten chocolate with every bite. Perfectly portioned in individual ramekins, this dessert is easy to make and ideal for chocolate lovers, topped with powdered sugar, vanilla ice cream, and fresh berries for a stunning presentation.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- ¼ cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- ½ cup unsalted butter
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup all purpose flour
- ½ teaspoon espresso powder, optional
- Pinch kosher salt
To Serve
- Powdered sugar, for dusting
- Vanilla ice cream, as desired
- Fresh berries, as desired
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl along with the heavy cream. Microwave in 20-second intervals, stirring until fully melted and smooth. Chill in the fridge for at least 1 hour or until firm enough to shape into balls.
- Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F. Butter six 6-ounce ramekins, then lightly dust the insides with flour, tapping out the excess to prevent sticking.
- Melt Chocolate and Butter: Finely chop the dark chocolate for the cake and place it in a microwave-safe bowl with the butter. Microwave in 30-second intervals until melted and smooth. Allow it to cool slightly.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until combined and slightly frothy.
- Combine Mixtures: Slowly whisk the egg mixture into the melted chocolate and butter until smooth. Add in the flour, espresso powder (if using), and a pinch of kosher salt, stirring until just combined to avoid overmixing.
- Fill Ramekins: Spoon the batter into the prepared ramekins until about one-third full. Place a 1 tablespoon ball of chilled ganache in the center of each. Then top with more batter until ramekins are two-thirds full.
- Bake the Cakes: Bake the ramekins at 400°F for 20 minutes, or until the edges are set but the center remains soft and slightly jiggly.
- Cool and Serve: Remove the ramekins from the oven and allow them to cool for 2 minutes. To unmold, place a small plate over each ramekin and gently invert, tapping the base to release the cake. Alternatively, serve them straight from the ramekins with a spoon.
- Garnish and Enjoy: Dust the cakes with powdered sugar and serve topped with vanilla ice cream and fresh berries for an extra special treat.
Notes
- Store leftover chocolate lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30 to 60 seconds to restore the molten center.
- If you prefer to skip making ganache, substitute with chilled Lindt chocolate truffles placed in the center before baking.
- Using room temperature eggs helps achieve a smooth batter and better rise.
- Be careful not to overbake to maintain the molten center.
- Espresso powder enhances the chocolate flavor but is optional.
Nutrition
- Serving Size: 1 cake (approx. 100g)
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 120 mg
