Chocolate Lava Cake

Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz dark chocolate (70% cacao), coarsely chopped; 8 tbsp unsalted butter, cut into pieces; 4 large eggs; 4 large egg yolks; 1 cup powdered sugar, sifted; 6 tbsp all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp vanilla extract; 1/2 tsp salt; 2 tbsp unsalted butter (for greasing), softened; 2 tbsp unsweetened cocoa powder (for dusting); 4 scoops vanilla ice cream

Elegant individual chocolate cakes with a warm, gooey molten center that flows when cut open. Made with just a handful of pantry staples, these impressive desserts come together in minutes and bake in under 15 minutes.

28 minMediumServes 4820 cal/serving

AmericanDessertOvenStandardHigh FiberLow-SodiumPork-FreeNightshade-Free

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Ingredients

8 oz dark chocolate (70% cacao), coarsely chopped
8 tbsp unsalted butter, cut into pieces
4 large eggs
4 large egg yolks
1 cup powdered sugar, sifted
6 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp salt
2 tbsp unsalted butter (for greasing), softened
2 tbsp unsweetened cocoa powder (for dusting)
4 scoops vanilla ice cream

Instructions

1

Preheat oven to 425°F. Generously brush four 6-oz ramekins with 2 tbsp softened unsalted butter (for greasing) and dust with 2 tbsp unsweetened cocoa powder (for dusting), tapping out any excess.
2

In a heatproof bowl set over a pot of barely simmering water, melt 8 oz coarsely chopped dark chocolate (70% cacao) and 8 tbsp cut into pieces unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
3

Whisk 4 large eggs and 4 large egg yolks into the chocolate mixture, then whisk in 1 tsp vanilla extract.
4

Sift in 1 cup sifted powdered sugar, 6 tbsp all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/2 tsp salt. Fold gently until just combined.
5

Divide the batter evenly among the prepared ramekins.
6

Bake for 12-13 minutes until the edges are set but the center still jiggles slightly. Do not overbake.
7

Let rest for 1 minute, then invert onto dessert plates and serve immediately with 4 scoops vanilla ice cream.

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Questions

How long does Chocolate Lava Cake take?

As written, 28 minutes: 15 of prep and 13 of cooking. The longest single stretch is the hands-off wait in step 6, 13 minutes.

What temperature do I cook Chocolate Lava Cake at?

For Chocolate Lava Cake, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 13 minutes, in step 6.

How do I know when Chocolate Lava Cake is done?

Go by the cues in the method rather than the clock. Step 6: cook until the edges are set but the center still jiggles slightly.

Why fold instead of stir in Chocolate Lava Cake?

Step 4 reads: "Fold gently until just combined." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Can I make Chocolate Lava Cake gluten-free?

Yes. The gluten in Chocolate Lava Cake is 6 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I freeze Chocolate Lava Cake?

Yes. Store Chocolate Lava Cake airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Serve it with

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