Chocolate Lava Cakes

By Ellie

6 Person

25 Minutes

0 Calories

Here’s how to make incredibly decadent homemade chocolate lava cakes! Sweet cake with chocolate icing or chocolate sauce, and then enjoy the chocolate cake alone or share with family and friends, regardless of the taste of the chocolate cake is irresistible. Here you will see a variety of ways to make chocolate, I believe there is always the one you like, of course, each flavor will not let you down!

Ingredients

optional for topping: ice cream, raspberries, and/or chocolate syrup
2 large egg yolks
2 large eggs
1/8 tsp. salt
1/2 cup (60g) confectioners’ sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/2 cup (115g; 1 stick) unsalted butter
6 oz. (170g) high quality semi-sweet chocolate

Method

01

Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
02

Preheat oven to 425°F (218°C).
03

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.
04

Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
05

Spoon chocolate batters evenly into each prepared ramekin or muffin cup.
06

Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
07

Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
08

Add toppings. Serve immediately.

Related Tags

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Dessert Recipes

Chocolate Cake Recipes

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Lunch Recipes

Birthday Cake

Chocolate Lava Cakes

4.9

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

optional for topping: ice cream, raspberries, and/or chocolate syrup

2 large egg yolks

2 large eggs

1/8 tsp. salt

1/2 cup (60g) confectioners’ sugar

1/4 cup (31g) all-purpose flour (spoon & leveled)

1/2 cup (115g; 1 stick) unsalted butter

6 oz. (170g) high quality semi-sweet chocolate

03 Method

Step 1

Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.

Step 2

Preheat oven to 425°F (218°C).

Step 3

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10-second increments, stirring after each until completely smooth. Set aside.

Step 4

Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.

Step 5

Spoon chocolate batters evenly into each prepared ramekin or muffin cup.

Step 6

Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.

Step 7

Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.

Step 8

Add toppings. Serve immediately.

04 Author