Description
These decadent Chocolate Molten Lava Cakes feature a rich, gooey ganache center encased in a tender chocolate cake. Perfectly portioned in individual ramekins, these indulgent desserts are quick to prepare and bake, ideal for impressing guests or enjoying a special treat at home. Served with powdered sugar, vanilla ice cream, and fresh berries, they deliver a delightful balance of warm, molten chocolate and cool accompaniments.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 0.25 cup heavy cream, or whole milk
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 0.5 cup unsalted butter
- 3 large eggs, room temperature
- 0.5 cup granulated sugar
- 0.25 cup all purpose flour
- 0.5 teaspoon espresso powder, optional
- pinch kosher salt
Top With
- powdered sugar
- vanilla ice cream
- fresh berries
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl along with the heavy cream. Microwave the mixture in 20-second intervals, stirring after each, until fully melted and smooth. Chill the ganache in the fridge for at least 1 hour until firm enough to shape into balls.
- Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F. Grease six 6-ounce ramekins generously with butter, then lightly dust the insides with flour, tapping out any excess to prevent sticking.
- Prepare Lava Cake Batter: Finely chop the dark chocolate and place it with the butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted and smooth. Let this mixture cool slightly. In a separate bowl, whisk together the eggs and sugar until combined. Slowly whisk the egg mixture into the chocolate mixture. Add the flour, espresso powder (if using), and a pinch of kosher salt. Stir until just combined, being careful not to overmix.
- Assemble the Cakes: Fill each prepared ramekin about one-third full with the batter. Place a tablespoon-sized ball of chilled ganache into the center of each ramekin. Top with more batter until the ramekins are about two-thirds full.
- Bake the Lava Cakes: Place the ramekins in the preheated oven and bake for 20 minutes, or until the edges are set but the centers remain soft and slightly jiggly.
- Cool and Serve: Remove the ramekins from the oven and let them cool for 2 minutes. To remove the cakes from the ramekins, place a small plate on top of each ramekin and carefully invert, gently tapping the base to release the cake. Alternatively, serve the cakes directly in the ramekins with a spoon.
- Garnish and Enjoy: Dust the cakes with powdered sugar and serve warm with vanilla ice cream and fresh berries for a beautiful presentation and flavor contrast.
Notes
- Store leftover lava cakes in the refrigerator for up to 3 days.
- Reheat gently in the microwave for 30 to 60 seconds to renew the molten center.
- If you prefer not to make ganache, substitute with store-bought chocolate truffles chilled for an hour.
- Be careful not to overbake; the center should remain molten for the signature lava effect.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
Nutrition
- Serving Size: 1 lava cake
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 125 mg
