The Winter Solstice Approaches

Easy Chocolate Lava Cakes

published Feb 12, 2020

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Say what you will, but I’m a firm believer that chocolate lava cakes are the ultimate dessert. Ever since they reached peak popularity in the 1990s, they’ve become a mainstay on restaurant dessert menus (at both high-end establishments and chains like Chilis). And while some may roll their eyes, let’s not kid ourselves: Few things can compare to taking a spoon to these molten cakes and releasing a fudgy flow of chocolate lava. The classic dessert is undeniably delicious, and I’ll order it every chance I get.

With just five ingredients, these cakes are also surprisingly easy to whip up at home — and thanks to their surprise-inside center, they’re guaranteed to delight whomever you’re serving. If that doesn’t describe the perfect dessert, I don’t know what does.

How to Create the Gooey Molten Center

How does a lava cake get its lava, you might ask? The answer is simple: a hot oven. The blast of high heat quickly cooks the outside edges of the cake, while the protected interior remains gooey and molten. If you’re worried about the raw eggs, don’t be — the 450°F oven ensures that the batter, even in the center, reaches 160°F . You can also use pasteurized eggs, which have already been heated to kill potentially harmful bacteria.

This recipe makes enough for four lava cakes, but if you’re only serving two, cover the two extras in plastic wrap and refrigerate. Reheat in a low oven to preserve the molten center.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Comments 2 Ratings

Easy Chocolate Lava Cakes

Yield Serves 4

Prep time 10 minutes

Cook time 10 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• high-fiber
• soy-free
• low-sodium
• red-meat-free

Per serving, based on 4 servings. (% daily value)

• Calories 434
• Fat 31.7 g (48.7%)
• Saturated 18.5 g (92.4%)
• Carbs 41.5 g (13.8%)
• Fiber 10.8 g (43.1%)
• Sugars 17.3 g
• Protein 11.4 g (22.7%)
• Sodium 49.0 mg (2.0%)

Ingredients

• 8 tablespoons

  (1 stick) unsalted butter, plus more for coating the ramekins

• 1/3 cup

  all-purpose flour, plus more for dusting

• 4 ounces

  dark chocolate, preferably 60 to 75% cacao

• 1/3 cup

  granulated sugar

• 2

  large eggs

• 2

  large egg yolks

Instructions

1. Arrange a rack in the lower third of the oven and heat the oven to 450°F. Use your fingers to coat a small pat of butter all over the bottom and sides of 4 (4 to 6-ounce) ramekins. Lightly dust the insides with flour, tap out the excess, and place on a rimmed baking sheet.

2. Cut 1 stick unsalted butter and 4 ounces dark chocolate into small pieces. Place in a double boiler or medium heatproof bowl fitted over a small saucepan of simmering water. Heat, stirring occasionally, until completely melted, 3 to 4 minutes. Remove from the heat.

3. Place 1/3 cup granulated sugar, 2 large eggs, and 2 large egg yolks in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium speed until thickened and pale in color, 5 to 6 minutes.

4. Stir a little bit of the egg mixture into the chocolate mixture with a rubber spatula. Add all the chocolate mixture to the egg mixture and mix to combine. Add 1/3 cup all-purpose flour and gently fold it in with the spatula, being careful not to overmix.

5. Divide the batter evenly among the ramekins. Bake until the cakes pull away from the sides of the ramekins and a toothpick inserted 1/4-inch from the edge comes out clean, 10 to 12 minutes. Serve in the ramekins or invert onto plates.

Recipe Notes

Storage: The baked cakes can be covered in plastic wrap and refrigerated up to 3 days. Uncover and reheat in a low oven to preserve the molten center.

Catherine O'Donnell

Contributor

Catherine is a professional cook, photographer, and blogger based in NYC. She’s a graduate of Le Cordon Bleu in Paris where she earned a “Grand Diplôme” in cuisine and pastry. Since graduating, she has worked as a pastry cook at notable restaurants including Gramercy Tavern, L’atelier de Joël Robuchon, and the Ritz Hotel in Paris. Catherine regularly shares recipes and restaurant recommendations inspired by her life in France and New York on her blog, Foodstuffs.

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Source : food