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Ever craved a dessert that oozes with rich, molten chocolate goodness? This Lava Cake Recipe is your answer. Perfect for impressing guests or indulging in a solo treat, these cakes are surprisingly easy to whip up. With just a handful of ingredients, you’ll create a decadent dessert that’s crispy on the outside and gooey on the inside. Let’s dive in!
Lava Cake Recipe
Ingredients:
- 4 oz semi-sweet chocolate
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
Instructions:
- Preheat oven to 425°F (220°C). Grease 4 ramekins and place on a baking sheet.
- Melt chocolate and butter together in a mixing bowl.
- Stir in powdered sugar until smooth.
- Whisk in eggs and egg yolks, then add vanilla extract.
- Fold in flour until just combined.
- Divide batter evenly among ramekins.
- Bake for 10-12 minutes until edges are firm but center is still soft.
- Let cool for 1 minute, then run a knife around edges to loosen and invert onto plates.
What You Will Need
Read more: Marble Cake Recipe
What you will need to make lava cake
- Semi-sweet chocolate: Provides rich, deep flavor and molten center. Melts smoothly, balancing sweetness and bitterness perfectly.
- Butter: Adds creaminess and helps achieve a smooth, velvety texture. Essential for richness.
- Powdered sugar: Dissolves quickly, ensuring a smooth batter. Adds sweetness without graininess.
- Eggs and egg yolks: Bind ingredients together, creating structure. Yolks add extra richness and moisture.
- Vanilla extract: Enhances overall flavor, adding a subtle, sweet aroma.
- All-purpose flour: Provides structure, ensuring cakes hold shape while remaining soft inside.
Tools and Instruments Needed
What tools/instruments will be needed to make Lava Cake Recipe
- Ramekins: Essential for baking individual portions, ensuring the lava cake holds its shape and has a soft center.
- Mixing bowl: Needed for combining ingredients smoothly, ensuring a consistent batter.
- Whisk: Helps incorporate air into the batter, making it light and fluffy.
- Baking sheet: Provides stability for ramekins in the oven, preventing spills.
- Knife: Used to loosen the edges of the cake from the ramekin for easy removal.
Lava Cake Recipe
A rich, gooey chocolate dessert that's surprisingly easy to make.
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Ingredients:
Main Ingredients
- 4 oz Semi-sweet chocolate
- 1/2 cup Butter
- 1 cup Powdered sugar
- 2 Eggs
- 2 Egg yolks
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
Instructions:
- Preheat oven to 425°F (220°C). Grease 4 ramekins and place on a baking sheet.
- Melt chocolate and butter together in a mixing bowl.
- Stir in powdered sugar until smooth.
- Whisk in eggs and egg yolks, then add vanilla extract.
- Fold in flour until just combined.
- Divide batter evenly among ramekins.
- Bake for 10-12 minutes until edges are firm but center is still soft.
- Let cool for 1 minute, then run a knife around edges to loosen and invert onto plates.
Notes:
Serve immediately with ice cream or whipped cream.
Read more: Butter Cake Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 200mgSodium: 50mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Pour into ramekins.
- Cover tightly with plastic wrap.
- Refrigerate up to 24 hours.
Freezing Instructions
- Prepare batter and pour into ramekins.
- Cover with plastic wrap and aluminum foil.
- Freeze up to 3 months.
- To bake, thaw in fridge overnight.
- Bake as directed, adding 1-2 extra minutes.
For an extra gooey center in lava cake, slightly underbake it by a minute or two.
Frequently Asked Questions
FAQ:
How do I know when the lava cakes are done?
The edges should be firm, but the center will still be soft and slightly jiggly.
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
What can I use if I don't have ramekins?
You can use a muffin tin, but reduce the baking time by a couple of minutes.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the cakes will be sweeter. Adjust the sugar if needed.
How do I store leftover lava cakes?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 20 seconds before serving.
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