Molten Chocolate Lava Cake

Here’s a recipe for Molten Chocolate Lava Cake, the ultimate dessert experience featuring a rich chocolate cake with a gooey, molten center. Perfect for special occasions or whenever you crave indulgence!

Ingredients (Serves 4):

1/2 cup (115g) unsalted butter, plus extra for greasing
4 oz (115g) semi-sweet or dark chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
2 tablespoons (16g) all-purpose flour
Optional: Cocoa powder or powdered sugar, for dusting
Optional: Vanilla ice cream or whipped cream, for serving

Instructions:

1. Prepare the ramekins:

Preheat your oven to 425°F (220°C).
Grease four 6-ounce ramekins with butter, ensuring the entire surface is coated. Dust the insides with cocoa powder or granulated sugar, tapping out any excess. Place the ramekins on a baking sheet.

2. Melt the chocolate and butter:

In a heatproof bowl set over simmering water (or in the microwave in 30-second intervals), melt the butter and chocolate together, stirring until smooth. Set aside to cool slightly.

3. Make the batter:

In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until the mixture is thick and pale (about 2 minutes).
Slowly fold the melted chocolate mixture into the egg mixture until fully incorporated.
Gently sift in the flour and fold until just combined, being careful not to overmix.

4. Fill the ramekins:

Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

5. Bake the cakes:

Bake in the preheated oven for 12-14 minutes. The edges should be set, but the center should still look soft and slightly jiggly.
Let the cakes rest for 1 minute before serving.

6. Serve and enjoy:

Carefully run a knife around the edges of each ramekin to loosen the cakes. Invert each ramekin onto a serving plate and gently remove.
Dust with powdered sugar or cocoa powder, and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips:

Make ahead: Prepare the batter and pour it into the ramekins. Cover and refrigerate for up to 24 hours. Let the ramekins sit at room temperature for 30 minutes before baking.
Check doneness: Watch closely while baking—overbaking will eliminate the molten center.
Add a twist: Place a square of chocolate or a spoonful of peanut butter in the center of the batter before baking for a fun surprise.

This Molten Chocolate Lava Cake is the ultimate indulgence, combining the richness of chocolate with a delightful molten center that’s guaranteed to impress!