Description
Indulge in rich, warm Chocolate Molten Lava Cakes with a gooey ganache center. These individual cakes are baked to perfection with a luscious dark chocolate batter and filled with a creamy chocolate ganache, creating an irresistible dessert ideal for special occasions or a decadent treat at home.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- ¼ cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- ½ cup unsalted butter
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup all purpose flour
- ½ teaspoon espresso powder (optional)
- pinch kosher salt
To Serve
- powdered sugar, for dusting
- vanilla ice cream
- fresh berries
Instructions
- Prepare the ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and the chocolate is fully melted. Chill in the refrigerator for at least 1 hour until firm enough to shape into balls.
- Preheat oven and prepare ramekins: Heat the oven to 400°F. Grease six 6-ounce ramekins with butter and lightly dust with flour, tapping out any excess.
- Melt chocolate and butter: Finely chop the dark chocolate and place it with the butter in a large microwave-safe bowl. Microwave in 30-second intervals until fully melted, then allow to cool slightly.
- Mix eggs and sugar: In a separate bowl, whisk the eggs and granulated sugar until combined and slightly frothy. Gradually add this mixture into the melted chocolate and butter, whisking continuously.
- Add dry ingredients: Stir in the all-purpose flour, espresso powder (if using), and a pinch of kosher salt. Mix just until combined, being careful not to overmix.
- Fill ramekins with batter and ganache: Spoon batter to fill each ramekin about one-third full. Place a 1 tablespoon ball of chilled ganache into the center of each. Cover the ganache with more batter until the ramekins are about two-thirds full.
- Bake the cakes: Place the ramekins on a baking sheet and bake at 400°F for 20 minutes or until the cakes are set but still soft in the center.
- Cool and unmold: Remove ramekins from the oven and let cool for 2 minutes. To remove, place a small plate on top of each ramekin, flip it over gently, and tap the base until the cake slides out. Alternatively, serve directly from the ramekins with a spoon.
- Serve: Dust the lava cakes with powdered sugar and serve immediately with vanilla ice cream and fresh berries for a perfect finishing touch.
Notes
- Store leftover chocolate lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30 to 60 seconds to restore the molten center.
- If you prefer not to make ganache, substitute with high-quality chocolate truffles chilled and used in place of the ganache balls.
- Room temperature eggs help create a smoother batter and better rise in the cakes.
- Espresso powder is optional but enhances the chocolate flavor; omit if desired.
- For easy removal, ensure ramekins are well-greased and floured.
Nutrition
- Serving Size: 1 cake
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 135 mg
