Molten Chocolate Lava Cake
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Cakes
- Cuisine: French
Molten chocolate lava cake is a decadent individual portion dessert, with a mind-blowing gooey chocolate center that flows out when you slice it. Ready in less than 30 minutes, it can also be made ahead of time!
Ingredients
- 5.3 ounces (150g) baking chocolate, chopped
- ½ cup (120g) unsalted butter*, diced
- 1 pinch sea salt (optional)*
- ⅔ cup (130g) sugar
- 3 eggs
- ⅓ cup + 1 Tablespoon (1.8 ounces /50g) all-purpose flour, sifted**
Note: I recommend to use a baking scale rather than cups for this recipe. Measurements are more accurate and will result in the exact desired texture.
Instructions
- Preheat the oven to 410°F (210°C). Generously butter 6 small ramekins (about 6 oz)*** on all sides, then lightly dust the inside with flour and set aside.
- Combine the butter and chocolate in a small saucepan and melt over very low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth. Add a pinch of sea salt if using unsalted butter (no need if using salted butter), and stir.
- In a medium mixing bowl, whisk in the eggs and sugar, until pale and fluffy. Fold the chocolate mixture into the egg mixture until well combined, then add the sifted flour.
- Divide the batter among the prepared ramekins, filling up to ¾ full.
- Bake for 12 mins for a melting center or 14 minutes if you like it a little bit more baked and moist, or until the sides of the cakes are firm set but the center is jiggly. Allow the lava cakes to cool for a few minutes before running a butter knife along the edges and unmolding the cakes onto serving plates, by gently lifting them with a flat knife or a spoon (you can also invert them). Enjoy right away, while still warm.
Notes
* If using unsalted butter, add a pinch of sea salt. If using salted butter, you can skip the salt.
** For best results, I recommend to sift the flour before using.
*** You can also use a muffin pan if desired, adjusting the baking time a little (10 mins for a melting center or 12 mins for a slightly more baked center).
Recipe by Del’s cooking twist | Photography by Athina Canevet Studio
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https://www.delscookingtwist.com/molten-chocolate-lava-cake/