Description
These Chocolate Molten Lava Cakes feature a rich, gooey ganache center surrounded by a moist chocolate cake exterior. Perfect for an elegant dessert, they are topped with powdered sugar, vanilla ice cream, and fresh berries for a delightful finish.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon espresso powder, optional
- Pinch kosher salt
Top With
- Powdered sugar
- Vanilla ice cream
- Fresh berries
Instructions
- Make the Chocolate Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl with 1/4 cup of heavy cream. Microwave in 20 second intervals, stirring between each, until the mixture is fully melted and smooth. Chill in the fridge for at least one hour until firm enough to shape into balls.
- Prepare Ramekins: Preheat the oven to 400 degrees Fahrenheit. Grease six-ounce ramekins with butter and dust lightly with flour, tapping out any excess to prevent sticking.
- Make the Lava Cake Batter: Finely chop 8 ounces dark chocolate and place in a microwave-safe bowl with 1/2 cup unsalted butter. Microwave in 30 second intervals until melted, then allow to cool slightly. In a separate bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until combined, then slowly whisk into the chocolate mixture. Add 1/4 cup all purpose flour, 1/2 teaspoon espresso powder (if using), and a pinch of kosher salt, mixing until just combined.
- Assemble the Lava Cakes: Fill each prepared ramekin about one-third full with the batter. Place a 1 tablespoon ball of chilled ganache into the center of the batter in each ramekin. Top with more batter until each ramekin is about two-thirds full.
- Bake: Bake the ramekins at 400 degrees Fahrenheit for 20 minutes, or until the cakes are set on the outside but still soft in the center.
- Cool and Serve: Allow the cakes to cool in the ramekins for 2 minutes after baking. To serve, place a small plate over each ramekin, flip it gently, and tap the base until the cake slides out. Alternatively, serve directly from the ramekin with a spoon.
- Garnish: Dust the cakes with powdered sugar and serve with vanilla ice cream and fresh berries for added flavor and presentation.
Notes
- You can substitute the homemade ganache with store-bought Lindt chocolate truffles chilled for an hour.
- Store leftover chocolate lava cakes in the refrigerator for up to 3 days.
- Reheat in the microwave for 30 to 60 seconds to restore the molten, gooey center before serving.
- Espresso powder is optional but enhances the chocolate flavor.
- Room temperature eggs produce a smoother batter and better cake texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 85 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 140 mg
