Chocolate lava cakes might be one of my favorite things on the entire planet. So that means this recipe is particularly dangerous.
It’s too quick and easy not to want to make these babies all the time. They look so complicated and intimidating, like something you’d only get to indulge in at a restaurant.
I made a video for you guys to show you how truly easy they are. You can’t mess these up, as long as you don’t overcook them!
I remember the first time I ever ate a chocolate lava cake at a local restaurant that soon became a family favorite throughout my childhood. I think that was the moment I became a true chocoholic.
Because seriously, what’s better than that molten filling!?
There are so many possibilities with these chocolate lava cakes to switch up the flavor profile and plate presentation. Add in a tablespoon of espresso powder to the batter for a mocha flavor, or a tablespoon or two of flavored liqueur such as Grand Marnier or Chambord.
I served my chocolate lava cakes with some fresh raspberries and powdered sugar. You could also do strawberries, fresh mint, whipped cream, ice cream, or whatever your heart desires.
Feel free to halve this recipe if you don’t want to have 6 lava cakes on hand, which can be dangerous since the batter can be made, divided into ramekins, and refrigerated for a day to make ahead of time. I usually make the full recipe and we just have a crazy chocolate lava cake weekend.
More Valentine’s Day recipes:
- 1/2 cup (100 grams) granulated sugar, plus more for coating ramekins
- 8 ounces (227 grams) semisweet chocolate, chopped
- 10 tablespoons (142 grams) unsalted butter
- 1/2 cup (64 grams) all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Fresh raspberries or strawberries
- Powdered sugar, for garnish
Preheat the oven to 425°F. Spray 6 (6-ounce, 170 gram) ramekins with nonstick baking spray. Coat the insides of the buttered ramekins with granulated sugar, tapping out the excess.
Combine the chocolate and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir, then continue heating in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Alternatively, melt the chocolate and butter in a double boiler. Gently stir in the flour and salt.
In a medium bowl vigorously whisk the eggs, egg yolks, vanilla, and the 1/2 cup of granulated sugar until thick and pale in color. Gently fold in the melted chocolate mixture into the egg mixture. Divide the batter among the ramekins.
At this point the batter-filled ramekins can be covered and refrigerated for up to 1 day.
Bake for about 10 minutes, or until the edges are firm but the center is runny. Add an additional minute of baking time if baking straight from the fridge.
Run a knife around the edges to loosen and invert onto dessert plates, if desired. You can also serve straight from the ramekin. Serve with fresh berries and powdered sugar.
You can bake the batter in 10 paper-lined muffin tins for 10 minutes for smaller, more portable servings. You can also easily cut this recipe in half.