Chocolate Lava Cakes
🕒 Total Time: 20–25 minutes
🍽️ Servings: 4
🧰 Kitchen Tools Needed:
-
Mixing bowls
-
Whisk or hand mixer
-
Ramekins (4 x 6 oz) or muffin tin
-
Baking sheet
-
Oven
-
Measuring cups and spoons
-
Small saucepan (for melting chocolate)
🧂 Ingredients:
-
½ cup (115g) unsalted butter
-
4 oz (115g) semi-sweet or dark chocolate (chopped or chips)
-
2 large eggs
-
2 large egg yolks
-
¼ cup (50g) granulated sugar
-
2 tablespoons all-purpose flour
-
1 teaspoon vanilla extract
-
Pinch of salt
-
Butter or cooking spray (for greasing ramekins)
-
Optional: Powdered sugar, ice cream, or berries for serving
👨🍳 Instructions:
1. Preheat Oven
Preheat to 425°F (220°C). Generously butter or spray ramekins and lightly dust with cocoa powder or flour. Place ramekins on a baking sheet.
2. Melt Chocolate & Butter
In a saucepan (or microwave-safe bowl), melt the butter and chocolate together. Stir until smooth. Let it cool slightly.
3. Whisk Eggs & Sugar
In a bowl, whisk the eggs, yolks, and sugar until thick and pale — about 1–2 minutes. Stir in vanilla extract.
4. Combine & Fold
Slowly stir in the chocolate-butter mixture. Then gently fold in the flour and salt until just combined — don’t overmix.
5. Fill Ramekins & Bake
Pour the batter evenly into the prepared ramekins. Bake for 12–14 minutes, or until the edges are firm but the centers are still soft.
6. Serve Warm
Let cakes sit for 1 minute, then run a knife around the edges and invert onto serving plates.
Dust with powdered sugar, add ice cream or fresh berries, and serve immediately.
🧮 Nutrition (Approx. per cake):
| Nutrient | Amount |
|---|---|
| Calories | ~400 |
| Carbs | ~30g |
| Fat | ~28g |
| Protein | ~6g |
| Sugar | ~20g |
🍽️ Tips & Variations:
-
Use bittersweet chocolate (70%) for a deeper flavor.
-
Batter can be made ahead and refrigerated (bring to room temp before baking).
-
Add a square of chocolate in the center of each ramekin before baking for extra gooeyness.
-
Bake in muffin tins if you don’t have ramekins (adjust time slightly).