Description
Delight in these rich and decadent Chocolate Molten Lava Cakes featuring a luscious dark chocolate ganache center. Perfectly baked to have a soft, gooey core, these individual cakes offer an indulgent dessert experience topped with powdered sugar, vanilla ice cream, and fresh berries.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 0.25 cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 0.5 cup unsalted butter
- 3 large eggs, room temperature
- 0.5 cup granulated sugar
- 0.25 cup all purpose flour
- 0.5 teaspoon espresso powder (optional)
- pinch kosher salt
Top With
- powdered sugar
- vanilla ice cream
- fresh berries
Instructions
- Prepare 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 until smooth and fully melted. Chill in the refrigerator for at least 1 hour until firm enough to shape into balls.
- Preheat and Prepare Ramekins. Preheat your oven to 400°F. Grease six 6-ounce ramekins with butter and lightly dust the insides with flour, then tap out any excess flour.
- Melt Chocolate and Butter. Finely chop the dark chocolate and combine with the butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted and smooth. Allow to cool slightly.
- Mix Eggs and Sugar. In a separate bowl, whisk together the eggs and granulated sugar until well combined.
- Combine Mixtures. Slowly whisk the egg and sugar mixture into the melted chocolate and butter mixture until fully incorporated.
- Add Dry Ingredients. Stir in the flour, espresso powder (if using), and a pinch of kosher salt until just combined. Avoid overmixing.
- Fill Ramekins. Fill each prepared ramekin about one-third full with batter. Place a 1 tablespoon ball of chilled ganache in the center of the batter. Top with more batter until each ramekin is about two-thirds full.
- Bake. Bake the cakes at 400°F for 20 minutes or until the edges are set but the center is still slightly soft.
- Cool and Serve. Remove from the oven and let cool for 2 minutes. To unmold, place a small plate on top of the ramekin, invert, and gently tap the base until the cake slides out. Optionally, dust with powdered sugar and serve with vanilla ice cream and fresh berries.
Notes
- Store leftover lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds to restore the molten center.
- If you prefer not to make the ganache from scratch, substitute with chilled Lindt chocolate truffles.
- Use room temperature eggs to ensure smooth batter and proper rise.
- Gently tap out excess flour from ramekins to prevent a floury crust.
Nutrition
- Serving Size: 1 cake
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 80 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 150 mg
