Description
Decadent Chocolate Molten Lava Cakes with a rich, creamy ganache center, perfect for an indulgent dessert. Crisp on the outside with a gooey, melted chocolate core, these individual cakes are served warm with powdered sugar, vanilla ice cream, and fresh berries for a delightful treat.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon espresso powder, optional
- pinch kosher salt
To Top
- powdered sugar, for dusting
- vanilla ice cream, for serving
- fresh berries, for serving
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and the chocolate is fully melted. Chill in the refrigerator for at least 1 hour, or until firm enough to shape into balls.
- Prepare Ramekins: Preheat your oven to 400 degrees Fahrenheit. Grease six 6-ounce ramekins with butter and lightly dust the insides with flour, tapping out any excess flour to prevent clumping.
- Melt Chocolate and Butter: Finely chop the dark chocolate and place it with the unsalted butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely melted. Allow the mixture to cool slightly before proceeding.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until well combined and slightly pale.
- Combine Mixtures: Slowly whisk the egg and sugar mixture into the melted chocolate and butter mixture until smooth and fully incorporated.
- Add Dry Ingredients: Stir in the all-purpose flour, espresso powder (if using), and a pinch of kosher salt until just combined. Avoid overmixing to keep the batter light.
- Assemble the Cakes: Fill each prepared ramekin about one-third full with the batter. Place a tablespoon-sized ball of chilled ganache in the center of the batter in each ramekin, then cover the ganache with more batter until the ramekins are about two-thirds full.
- Bake: Place ramekins on a baking sheet and bake in the preheated 400-degree oven for 20 minutes, or until the cakes have set around the edges but remain soft in the center.
- Cool and Serve: Allow the cakes to cool in the ramekins for 2 minutes after baking. To serve, place a small plate over each ramekin, invert, and gently tap the base to release the cake. Dust with powdered sugar, and serve immediately with vanilla ice cream and fresh berries.
Notes
- Store leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- To enjoy warm lava cakes later, reheat them in the microwave for 30 to 60 seconds to restore the molten center.
- If you prefer to skip making ganache, substitute chocolate truffles chilled in the fridge as filling.
- Room temperature eggs help create a smoother batter and even baking.
- Espresso powder enhances the chocolate flavor but is optional.
Nutrition
- Serving Size: 1 lava cake (about 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 125 mg
