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Hot Chocolate Lava Molten Cakes Recipe

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★★★★★

4.5 from 148 reviews

These Hot Chocolate Lava Molten Cakes are warm, rich, and gooey in the middle with a dramatic molten center. Perfect for chocolate lovers, they are quick to make with just a few ingredients and deliver a restaurant-quality dessert experience at home. The outside is soft cake while the inside is like warm fudge sauce, making them a guaranteed crowd-pleaser for dinner parties or cozy nights in.

Ingredients

Scale

Main Ingredients

  • 1 stick (½ cup) unsalted butter
  • 4 oz semi-sweet baking chocolate (like Baker’s or Ghirardelli), chopped
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 1 pinch of salt
  • 2 tablespoons all-purpose flour
  • Butter or baking spray (for greasing ramekins)

Optional Ingredients

  • Powdered sugar for topping
  • Vanilla ice cream for serving

Instructions

  1. Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and chopped semi-sweet baking chocolate. Microwave in 20-second bursts, stirring between each, until the mixture is smooth and fully melted. Allow it to cool slightly before proceeding.
  2. Whisk Eggs, Yolks, Sugar, and Salt: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened, approximately 1 to 2 minutes.
  3. Combine Chocolate and Egg Mixtures: Pour the slightly cooled melted chocolate mixture into the egg mixture. Gently fold them together with a rubber spatula until the batter is smooth and fully combined.
  4. Add Flour: Add the all-purpose flour to the batter and gently stir just until incorporated. Be careful not to overmix to maintain a tender texture.
  5. Prep Ramekins: Generously grease four 6 oz ramekins with butter or baking spray. Evenly divide the batter among the prepared ramekins.
  6. Bake: Place the ramekins on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12 to 13 minutes. The edges should be set while the center remains slightly jiggly for the perfect molten lava texture.
  7. Serve: Let the cakes cool for 1 minute. Run a knife around the edges to loosen and invert each cake onto a plate. Optionally dust with powdered sugar and serve warm with vanilla ice cream.

Notes

  • Do not overbake or the molten center will set and lose the lava effect.
  • Ensure ramekins are well-greased to prevent sticking.
  • Use high-quality baking chocolate, not chocolate chips, for the best flavor and texture.
  • Fold flour gently into the batter to avoid tough cakes.
  • Serve immediately while warm to enjoy the molten center.
  • You can refrigerate batter in ramekins for up to 24 hours before baking; bring to room temperature for 10 minutes prior to baking.
  • Substitute ingredients for dietary needs: use vegan butter and dairy-free chocolate for dairy-free option; almond flour or gluten-free blends for gluten-free.
  • Add flavor variations such as 1 tsp instant espresso powder, peanut butter swirl, or peppermint extract for unique twists.
  • Leftovers are best stored in the fridge up to 2 days and reheated briefly, though the lava center might no longer be molten.

Keywords: Hot Chocolate Lava Cake, Molten Chocolate Cake, Individual Chocolate Cakes, Gooey Chocolate Dessert, Quick Chocolate Dessert

Find it online: https://lucabites.com/hot-chocolate-lava-molten-cakes-recipe/