Description
These Chocolate Molten Lava Cakes feature a rich, gooey ganache center wrapped in a tender chocolate cake. Perfect for an indulgent dessert, they're topped with powdered sugar, vanilla ice cream, and fresh berries for a delightful finish.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon espresso powder, optional
- pinch kosher salt
Toppings
- powdered sugar, for dusting
- vanilla ice cream, for serving
- fresh berries, for serving
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it into a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Chill the ganache in the fridge for at least 1 hour until firm enough to shape into balls.
- Prepare the Ramekins: Preheat your oven to 400°F. Grease 6-ounce ramekins with butter and lightly dust the insides with flour, tapping out the excess flour to prevent clumping.
- Make the Chocolate Batter: Finely chop the dark chocolate and place it in a large microwave-safe bowl with the butter. Microwave in 30-second intervals, stirring each time, until melted and combined. Let it cool slightly. In a separate bowl, whisk together the eggs and granulated sugar until combined. Gradually whisk the egg mixture into the melted chocolate mixture until smooth.
- Add Dry Ingredients: Stir in the all-purpose flour, espresso powder (if using), and a pinch of kosher salt until just combined without overmixing.
- Assemble the Lava Cakes: Fill each prepared ramekin about one-third full with the chocolate batter. Place a tablespoon-sized ball of chilled ganache into the center of each. Carefully top with more batter to fill the ramekins about two-thirds full.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven at 400°F for 20 minutes or until the edges are set but the center remains soft.
- Cool and Serve: Remove the ramekins from the oven and let them cool for 2 minutes. To unmold, place a small plate on top of each ramekin and carefully invert, gently tapping the base so the cake slides out. Alternatively, serve directly in the ramekins with a spoon. Dust with powdered sugar and serve warm with vanilla ice cream and fresh berries.
Notes
- Store leftover lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds to restore the gooey center.
- If you prefer to skip making ganache, you can substitute Lindt chocolate truffles, chilled in the fridge for an hour, to use as the molten center.
- Room temperature eggs help achieve a smooth batter and even baking.
- Use good quality dark chocolate with at least 60% cocoa for a rich chocolate flavor.
Nutrition
- Serving Size: 1 lava cake (approx. 6 ounces)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 140 mg
