Here’s a foolproof dessert recipe that’s easy to make and always a crowd-pleaser: Chocolate Lava Cake. This dessert is rich, warm, and gooey with a molten chocolate center, and it’s nearly impossible to mess up!
Foolproof Chocolate Lava Cake Recipe
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 6 oz semisweet or bittersweet chocolate (chopped or use chips)
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
- Butter and cocoa powder (for greasing the ramekins)
Instructions:
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Grease 4 ramekins (6 oz size) with butter, and then dust them with cocoa powder to prevent the cake from sticking.
- Melt the chocolate and butter:
- In a microwave-safe bowl, melt the butter and chocolate together. You can do this in the microwave in 30-second intervals, stirring in between, or melt them over low heat on the stove. Stir until smooth and fully combined. Let it cool for a few minutes.
- Prepare the batter:
- Whisk the powdered sugar into the chocolate mixture until smooth. Then, whisk in the eggs and egg yolks, one at a time, until fully incorporated.
- Add the vanilla extract and a pinch of salt, then fold in the flour until just combined. The batter should be thick and smooth.
- Fill the ramekins:
- Divide the batter evenly among the prepared ramekins. Leave about 1/2 inch of space at the top of each ramekin. If desired, you can place a piece of chocolate or a few chocolate chips in the center of each ramekin for an extra gooey center.
- Bake the lava cakes:
- Bake for 12-14 minutes. The edges should be firm, and the center should look slightly undercooked and jiggly. Be careful not to overbake; the center needs to remain molten for the “lava” effect.
- Serve immediately:
- Let the lava cakes sit for about 1-2 minutes after baking, then carefully run a knife around the edges to loosen them. Invert the ramekins onto serving plates. Serve warm, topped with powdered sugar, whipped cream, or vanilla ice cream.
Tips for Success:
- Don’t overbake: The key to the molten center is baking the cakes just until the edges are set, and the center is still soft and gooey.
- Make ahead: You can prepare the batter ahead of time and refrigerate the ramekins for up to 24 hours. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
- Check for lava: When you cut into the cake, the center should flow out like lava. If it doesn’t, it may need a minute less in the oven next time.
Enjoy this decadent chocolate lava cake—it’s the perfect dessert for impressing guests or treating yourself to a little indulgence!