Description
This recipe for Decadent Chocolate Lava Pudding Cake is perfect for a rich dessert. It features a gooey, molten chocolate center that’s sure to impress.
Ingredients
- 4 ounces (115g) high-quality semisweet or dark chocolate, chopped
- ½ cup (115g) unsalted butter, plus more for greasing
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting the ramekins
- Optional: ½ teaspoon instant espresso powder
- For serving: powdered sugar, vanilla ice cream, or fresh berries
Instructions
- Preheat your oven to 400°F (200°C). Generously butter four 6-ounce ramekins. Dust the inside of each ramekin with cocoa powder, tapping out any excess.
- In a microwave-safe bowl or using a double boiler, melt the chopped chocolate and butter together until smooth. Stir every 30 seconds if using a microwave to prevent scorching. Set aside to cool slightly.
- In a separate large bowl, beat the whole eggs, egg yolks, and sugar until the mixture is thick, pale, and foamy, about 3–4 minutes. Stir in the vanilla extract.
- Gently pour the slightly cooled chocolate mixture into the egg mixture and fold it in until just combined.
- Sift the flour, salt, and optional espresso powder over the batter. Gently fold everything together until no streaks of flour remain.
- Evenly divide the batter among the prepared ramekins. Place them on a baking sheet and bake for 12–14 minutes. The edges should look firm, but the centers will be soft.
- Let the cakes cool in the ramekins for 1–2 minutes. Run a thin knife around the edge of each cake, then carefully invert onto a dessert plate. Serve immediately, garnished as desired.
Notes
- Ensure you do not overbake the cakes to keep the molten center.
- Serving immediately is key to enjoying the lava effect.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American