Chocolate Lava Cakes
Yield: 6 cakes
Prep Time: 15 minutes
Cook: 10 minutes
Tessa's Recipe Rundown...
Taste: Ultra chocolatey and decadent. I love pairing this with fresh raspberries, it’s a wonderful combination.
Texture: Definitely the best part of lava cakes! The cake itself is moist and tender around the edges but once you get into that molten ooey gooey rich and thick lava filling it is HEAVEN on earth.
Ease: So surprisingly easy. I don’t know why I was ever intimidated to make these. AND they can be made ahead of time.
Appearance: Gwahhhhjussss. Like a fancy schmancy restaurant dessert.
Pros: One of my all time favorite desserts, and it’s easy! Perfect for Valentine’s day.
Would I make this again? YES. I fell in love with this recipe the first time I used it in culinary school and it is a go-to for special occasion desserts.
It’s too quick and easy not to want to make these babies all the time. They look so complicated and intimidating, like something you’d only get to indulge in at a restaurant.
I made a video for you guys to show you how truly easy they are. You can’t mess these up, as long as you don’t overcook them!
I remember the first time I ever ate a chocolate lava cake at a local restaurant that soon became a family favorite throughout my childhood. I think that was the moment I became a true chocoholic.
Because seriously, what’s better than that molten filling!?
There are so many possibilities with these chocolate lava cakes to switch up the flavor profile and plate presentation. Add in a tablespoon of espresso powder to the batter for a mocha flavor, or a tablespoon or two of flavored liqueur such as Grand Marnier or Chambord.
I served my chocolate lava cakes with some fresh raspberries and powdered sugar. You could also do strawberries, fresh mint, whipped cream, ice cream, or whatever your heart desires.
Feel free to halve this recipe if you don’t want to have 6 lava cakes on hand, which can be dangerous since the batter can be made, divided into ramekins, and refrigerated for a day to make ahead of time. I usually make the full recipe and we just have a crazy chocolate lava cake weekend.
HOW TO MAKE
Chocolate Lava Cakes
Chocolate Lava Cakes are ultra right, decadent, and gourmet but surprisingly simple! Make them for Valentine's Day this year, just follow the video to see how they're made. Can be made ahead of time!
- 1/2 cup 100 grams granulated sugar, plus more for coating ramekins
- 8 ounces 227 grams semisweet chocolate, chopped
- 10 tablespoons 142 grams unsalted butter
- 1/2 cup 64 grams all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Fresh raspberries or strawberries
- Powdered sugar for garnish
- Preheat the oven to 425°F. Spray 6 (6-ounce, 170 gram) ramekins with nonstick baking spray. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
- Combine the chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Gently stir in the flour and salt.
- In a medium bowl vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins.
- MAKE AHEAD:At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.
- Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
- Run a knife around the edges to loosen and invert onto dessert plates, if desired. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar.
You can bake the batter in 10 paper-lined muffin tins for 10 minutes for smaller, more portable servings. You can also easily cut this recipe in half.
*This post was originally published in 2014 and updated in 2018 with new photos and metric weight measurements. Photos by Jess Larson.
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