Lava Cakes Molten Center (Printable)

Decadent chocolate cakes featuring a luscious molten center and a tender exterior, ideal for a special dessert.

# What You'll Need:

→ Chocolate Mixture

01 - 4 oz bittersweet chocolate, chopped
02 - ½ cup unsalted butter, plus additional for greasing

→ Batter

03 - 2 large eggs
04 - 2 large egg yolks
05 - ⅓ cup granulated sugar
06 - ¼ cup all-purpose flour, sifted
07 - ½ teaspoon pure vanilla extract
08 - Pinch of salt

→ For Serving (optional)

09 - Powdered sugar, for dusting
10 - Fresh berries
11 - Vanilla ice cream or whipped cream

# How to Make It:

01 - Preheat the oven to 425°F. Butter and lightly flour 4 ramekins, each about 6 oz.
02 - Combine chocolate and butter in a heatproof bowl set over barely simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk the whole eggs, egg yolks, and granulated sugar until the mixture is thick and pale.
04 - Gradually add the melted chocolate mixture to the egg mixture and whisk until homogenous.
05 - Gently fold in sifted flour, vanilla extract, and salt until just incorporated; avoid overmixing.
06 - Distribute the batter evenly among the prepared ramekins.
07 - Place ramekins on a baking sheet and bake for 11 to 12 minutes until edges are set but centers remain soft.
08 - Allow cakes to cool for one minute, run a knife around edges, invert onto plates, dust with powdered sugar, and serve immediately with berries and ice cream if desired.

# Expert Hacks:

01 -
  • They taste like you spent hours in a professional kitchen, but you'll have them ready in under 30 minutes from start to finish.
  • The molten center is pure liquid chocolate luxury that somehow feels both decadent and simple at the same time.
  • Individual servings mean everyone gets their own perfect moment of chocolate bliss, and there's something special about that.
02 -
  • Timing is absolutely everything with these cakes. The difference between a molten center and an overcooked cake is just 30 seconds, so don't walk away from the oven during the last few minutes of baking. I learned this the hard way.
  • Don't skip the step of whisking the eggs and sugar until pale. This isn't just for looks; it incorporates air that gives these cakes their tender texture and allows the centers to stay soft while the edges set.
  • The molten center stays molten only when the cakes are warm. If you make these ahead, you'll need to reheat them gently before serving. I've made this mistake and learned that warming them in a 150°C oven for about 5 minutes brings them back to life.
03 -
  • Invest in a kitchen scale if you don't have one. Chocolate lava cakes are one of those recipes where precision with ingredients makes the difference between good and transcendent, and a scale is far more accurate than measuring cups for the chocolate, flour, and butter.
  • Use a double boiler or a heatproof bowl set over simmering water to melt the chocolate and butter. This gentle, even heat prevents the chocolate from seizing or burning, which would ruin the smooth texture you're going for.
  • The molten center is all about temperature and timing working together. A warmer oven and slightly shorter bake time creates a softer center, while a cooler oven or longer bake time sets it more. Know your oven and adjust accordingly.

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