25-Minute Chocolate Lava Cake
A quick and elegant Chocolate Lava Cake with a molten chocolate center, baked to perfection in under 15 minutes.Rich, indulgent, and simple to prepare, it’s an ideal dessert for any occasion
Equipment
- 6 ramekins (4- to 5-ounce size)
- 1 Baking Sheet
- 1 double boiler (or microwave-safe bowl for melting)
- 1 electric or stand mixer
- Mixing bowls (medium and large)
Ingredients
- ½ cup 113g unsalted butter
- 6 ounces 168g bittersweet chocolate, chopped
- 2 large whole eggs
- 2 large egg yolks
- ¼ cup 50g granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Ramekins: Begin by greasing six 4- to 5-ounce ramekins thoroughly with butter.Lightly dust each ramekin with flour to prevent sticking, tapping out any excess. Arrange the ramekins on a baking sheet to make handling easier during baking.
- Melt Butter and Chocolate: Using a double boiler, gently melt the butter and chopped bittersweet chocolate together over low heat. Stir continuously until the mixture is completely smooth and glossy. Alternatively, you can melt the butter and chocolate in short bursts in the microwave, stirring every 30 seconds until fully combined.
- Whip Eggs and Sugar: In a large mixing bowl, whisk the whole eggs, egg yolks, sugar, and salt using an electric mixer on medium speed. Continue beating until the mixture becomes thick, creamy, and pale yellow in color, indicating enough air has been incorporated for a tender cake.
- Combine Chocolate and Flour: Carefully fold the melted chocolate mixture into the whipped eggs. Then sift the flour over the batter and gently fold it in just until no streaks remain. Avoid over-mixing to keep the batter light and airy.
- Fill and Bake: Evenly divide the batter into the prepared ramekins, filling each about three-quarters full. Place the baking sheet with ramekins into a fully preheated oven at 450°F (232°C). Bake for 6 to 8 minutes, watching closely—the edges should be set and firm while the centers remain soft and slightly wobbly.
- Unmold and Serve: Once baked, let the cakes cool in their ramekins for about one minute. Then, place a dessert plate on top of each ramekin and carefully invert to release the cakes. Allow them to sit briefly, then lift off the ramekins.Dust with powdered sugar and garnish with fresh berries if desired. Serve immediately for the best molten effect.
Notes
- When measuring flour, avoid packing it into the spoon. Instead, fluff it up and gently spoon it into the measuring spoon to keep the correct light texture in your batter.
- Ensure your oven reaches full temperature before baking to achieve the perfect contrast of a firm exterior and gooey center.
- Use eggs at room temperature to help them blend smoothly into the batter and maintain the ideal texture. If your eggs are cold, place them in warm water for a few minutes before use.
- Keep a close eye on the cakes during baking to prevent overcooking—the center should stay soft and jiggly for that signature lava effect.
- Serve the cakes immediately after unmolding to enjoy the rich molten chocolate center at its best.
