Chocolate Lava Cakes
These are best served about 15 minutes after coming out of the oven with vanilla ice cream or whipped cream.
Servings Prep Time
6cakes 15minutes
Cook Time
12minutes
Servings Prep Time
6cakes 15minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Heat oven to 400 degrees (375 degrees if using convection bake). Coat 6 ramekins with cooking spray. Place on baking sheet.
  2. You will need 4 bowls for this. One will need to be large enough to mix all the ingredients together.
  3. In the first bowl, whisk together flour, cocoa powder, and salt.
  4. In a microwave-safe bowl, add chocolate and butter. Cook, uncovered in the microwave for 30 seconds. Stir well. If not fully melted, return to microwave for 30 seconds. Stir. Don’t cook too long or the butter and chocolate will separate. Let sit for about 5 minutes.
  5. In a third bowl – this one large enough to hold all ingredients – and fourth bowls, separate eggs, discarding one white. The yolks go into the larger bowl with the sugar. Beat the egg yolks and sugar together until light, frothy, and the sugar has dissolved into the eggs. Stir in vanilla. Beat the two egg whites until light and fluffy.
  6. Add melted chocolate/butter mixture to the eggs. Then stir in the flour. Don’t beat it. You want to stir until the mixture is glossy looking. Then stir in egg whites.
  7. Pour mixture into the prepared ramekins. You can refrigerate this now if you won’t be serving soon. If you refrigerate, take the ramekins out of the refrigerator long enough so the batter comes to room temperature before baking – at least 30 minutes (and depending on the temp in your kitchen, up to 2 hours).
  8. Bake for 10 to 12 minutes. The tops will be puffed, but not cracked. The ramekins will have some shimmy left in the batter if you move them, but won’t have an indentation in the middle indicating raw batter. I check mine after 10 minutes.
  9. Remove from oven and transfer to a wire rack. Set timer for 5 minutes. Then run a knife around the edges of the ramekin. Invert each onto a wide spatula, then flip over onto a plate to serve. These are best eaten while still warm served with ice cream or whipped cream.
Recipe Notes

Adapted from Dorie Greenspan’s “Baking From My Home to Yours.”

Use your favorite chocolate that you like to eat, bittersweet, milk, or semi-sweet. If you are using the milk chocolate, use just 4 tablespoons of the sugar. If using semi-sweet, then 5 tablespoons. Bittersweet gets all the sugar.

Share this: