Description
Indulge in rich and decadent Chocolate Molten Lava Cakes featuring a luscious ganache center. These individual cakes bake up with a soft, gooey middle surrounded by a tender chocolate sponge, perfect for an impressive dessert served with powdered sugar, vanilla ice cream, and fresh berries.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 0.25 cup heavy cream
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 0.5 cup unsalted butter
- 3 large eggs, room temperature
- 0.5 cup granulated sugar
- 0.25 cup all purpose flour
- 0.5 teaspoon espresso powder (optional)
- pinch kosher salt
To Top With
- powdered sugar
- vanilla ice cream
- fresh berries
Instructions
- Make the Ganache: Finely chop the dark chocolate and place it in a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals, stirring between, until the mixture is smooth and fully melted. Chill in the fridge for at least 1 hour until firm enough to shape into balls.
- Prepare Ramekins: Preheat your oven to 400°F. Grease six 6-ounce ramekins with butter and lightly dust with flour, tapping out excess flour to prevent sticking.
- Melt Chocolate and Butter: Finely chop the dark chocolate and combine it with the unsalted butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth. Let cool slightly.
- Mix Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Combine Mixtures: Slowly whisk the egg mixture into the cooled chocolate mixture until fully incorporated.
- Add Dry Ingredients: Sift in the flour, add the espresso powder if using, and a pinch of kosher salt. Gently mix until just combined, being careful not to overmix.
- Fill Ramekins: Spoon the batter to fill each ramekin about one-third full. Place a tablespoon-sized ball of chilled ganache in the center of the batter in each ramekin. Top with more batter until ramekins are two-thirds full.
- Bake the Lava Cakes: Bake at 400°F for 20 minutes or until the edges are set but the center still appears slightly soft.
- Cool and Serve: Remove from the oven and let cool for 2 minutes. To serve, place a small plate over each ramekin, flip and gently tap to release the cake. Dust with powdered sugar and serve with vanilla ice cream and fresh berries.
Notes
- Store leftover lava cakes in the refrigerator for up to 3 days. Reheat in the microwave for 30 to 60 seconds to restore the molten center.
- If you prefer not to make the ganache, substitute store-bought chocolate truffles that have been chilled for an hour.
- Ensure the chocolate and butter mixture is slightly cooled before adding eggs to prevent scrambling.
- Use room temperature eggs to achieve a better batter texture.
- Espresso powder is optional but enhances the chocolate flavor.
- Be careful not to overbake to maintain a gooey center.
Nutrition
- Serving Size: 1 cake
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 145 mg
