Name: Chocolate Lava Cake
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 1/2 cup unsalted butter; 1 cup semisweet chocolate chips (Use good quality for best flavor.); 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour (Can substitute with gluten-free flour for gluteen-free option.); 1/4 teaspoon salt; to taste Powdered sugar for dusting (Optional for serving.)

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why make this recipe

This Chocolate Lava Cake is quick and shows. It looks fancy but takes little time. You get a warm cake with a soft, runny chocolate center. It works for weeknights, date nights, and small parties.

introduction

This recipe makes four small cakes with a gooey middle. You do not need special tools. You can warm the chocolate in a microwave and bake fast. For another easy chocolate dessert idea, see a simple chocolate dump cake recipe.

how to make Chocolate Lava Cake

Follow the steps below. Mix the eggs and sugar well. Stir in melted chocolate, then add flour and salt. Bake until the edges are set and the centers are soft. Invert the cakes and serve right away.

Ingredients :

1/2 cup unsalted butter, 1 cup semisweet chocolate chips, 2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/4 teaspoon salt, Powdered sugar for dusting (optional)

Directions :

Preheat your oven to 425°F (220°C). Grease four ramekins or individual baking dishes. In a microwave-safe bowl, melt the butter and chocolate chips together until smooth. Allow to cool slightly. In another bowl, whisk the eggs, egg yolks, and sugar until thick. Stir in the chocolate mixture, flour, and salt until just combined. Pour the batter into the prepared ramekins. Bake for about 12-14 minutes or until the edges are firm but the center is soft. Let them cool for 1 minute, then invert onto plates. Dust with powdered sugar if desired and serve immediately.

how to serve Chocolate Lava Cake

Serve the cakes right after you invert them. Add a scoop of vanilla ice cream, fresh berries, or a spoon of whipped cream. Dust with powdered sugar if you like a simple look.

how to store Chocolate Lava Cake

These are best fresh. If you must store leftovers, keep unbaked batter in the fridge for up to 24 hours. Baked cakes lose their runny center when chilled. If you baked them, store in an airtight container at room temperature for a few hours only.

tips to make Chocolate Lava Cake

Use good semisweet chocolate for best flavor.
Do not overmix after adding flour. Mix until just combined.
Check bake time at 12 minutes; ovens vary. The edges should be set and the center soft.
Let the cakes sit 1 minute before inverting to help them release.
For a nice plate look, dust with powdered sugar just before serving.
For other quick breakfast or dessert ideas, try a different simple recipe like 3-ingredient almond flour pancakes.

variation (if any)

Add a teaspoon of instant espresso to the melted chocolate for deeper flavor.
Put a square of chocolate or a spoon of caramel in the center before baking for extra goo.
Use dark chocolate chips for a richer, less sweet cake.

FAQs

Q: Can I make these gluten free?
A: Yes. Replace the all-purpose flour with a gluten-free flour blend in equal amount.

Q: Can I bake these ahead of time?
A: You can bake and warm them briefly, but the runny center is best right after baking. For best results, bake when you serve.

Q: What if my cakes stick to the ramekins?
A: Grease well and dust lightly with cocoa powder. Let cakes cool 1 minute before inverting and tap the ramekin gently.

Q: Can I freeze them?
A: You can freeze baked cakes, but the texture changes. Better to freeze batter in ramekins and bake from frozen, adding a few extra minutes.

Conclusion

For step-by-step photos and an in-depth guide, check the Sally’s Baking guide to chocolate lava cakes. For another detailed take on molten chocolate cake, see the Preppy Kitchen molten chocolate cake recipe.