Description
These rich and gooey chocolate lava cakes are inspired by Ina Garten’s classic recipe. With a soft outer cake and a molten chocolate center, they’re perfect for special occasions or whenever you’re craving a decadent dessert. They come together quickly with simple ingredients and are best served warm with a scoop of vanilla ice cream.
Ingredients
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1 stick (1/2 cup) unsalted butter
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6 ounces bittersweet or semisweet chocolate, chopped
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2 large eggs
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2 large egg yolks
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1/4 cup granulated sugar
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Pinch of kosher salt
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2 tablespoons all-purpose flour
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Butter and cocoa powder (for preparing ramekins)
Instructions
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Preheat oven to 450°F (230°C). Butter and lightly dust four 6-ounce ramekins with cocoa powder. Tap out the excess and set aside on a baking sheet.
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In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave in short intervals. Stir until smooth and set aside to cool slightly.
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In a medium bowl, beat the eggs, egg yolks, sugar, and salt until thick and pale, about 3-4 minutes.
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Fold the melted chocolate mixture into the egg mixture.
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Gently stir in the flour just until combined.
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Divide the batter evenly among the prepared ramekins.
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Bake for 12–13 minutes, until the edges are firm but the center is still soft.
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Let the cakes sit for 1 minute, then carefully run a knife around the edges and invert onto dessert plates.
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Serve immediately with ice cream or whipped cream.
Notes
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These can be made ahead: Prepare the batter, fill the ramekins, and refrigerate for a few hours. Bake just before serving.
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Don’t overbake or the center won’t be gooey.
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You can use good-quality chocolate chips in place of chopped chocolate.
Nutrition
- Serving Size: 1 cake
- Calories: 420
- Sugar: 22g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 185mg