Get ready to impress your taste buds with the Favorite Dessert Recipe, a classic chocolate lava cake that’s surprisingly simple to make. This intensely rich and gooey dessert is perfect for any occasion, offering a luxurious restaurant-quality experience right in your own kitchen.
Key Ingredients for Chocolate Lava Cake:
- 1/2 cup (1 stick) unsalted butter, plus more for greasing ramekins
- 4 ounces bittersweet or semi-sweet chocolate, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
- Optional garnishes: powdered sugar, fresh berries, whipped cream, vanilla ice cream
How to Make Chocolate Lava Cake:
This Favorite Dessert Recipe has a magical molten center that makes every bite an adventure. Its simplicity belies its decadent flavor, boasting a rich chocolatey core and a tender cake exterior. With a preparation time of just 20 minutes, you can whip up this delightful treat whenever a chocolate craving strikes, making it incredibly satisfying.
Step-by-Step Instructions:
- Prepare the Ramekins: Preheat your oven to 375°F (190°C). Generously butter four 6-ounce ramekins. For an extra foolproof release, you can also lightly dust the buttered ramekins with cocoa powder or flour, tapping out any excess.
- Melt the Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (ensuring the bottom of the bowl doesn’t touch the water), melt together the 1/2 cup of unsalted butter and the 4 ounces of finely chopped bittersweet or semi-sweet chocolate. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and let it cool slightly for a few minutes.
- Whisk the Eggs and Sugar: In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, and the 1/4 cup of granulated sugar. Whisk vigorously for about 1–2 minutes, until the mixture is pale yellow and slightly thickened. Stir in the 1 teaspoon of vanilla extract.
- Combine Wet and Dry Ingredients: Gently pour the slightly cooled melted chocolate mixture into the egg mixture. Whisk until just combined. Don’t overmix.
- Add Flour and Salt: Sift the 1/4 cup of all-purpose flour and the pinch of salt over the chocolate-egg mixture. Gently fold them in using a rubber spatula until no dry streaks remain. Again, be careful not to overmix.
- Fill the Ramekins: Divide the batter evenly among the prepared ramekins, filling each about two-thirds to three-quarters full.
- Bake to Perfection: Place the ramekins on a baking sheet (this makes them easier to transfer in and out of the oven). Bake for 10–12 minutes. The edges should be set, but the center should still be soft and jiggly. The exact baking time will depend on your oven, so keep a close eye on them. You want them to be cooked enough to hold their shape but still have that gooey center.
- Rest and Serve: Carefully remove the baking sheet from the oven. Let the lava cakes rest in their ramekins for 1 minute. To serve, run a knife around the edge of each ramekin, then invert a small plate over the ramekin and carefully flip them out onto the plates. They should slide out easily.
Why You’ll Love This Chocolate Lava Cake:
You’ll absolutely adore this Favorite Dessert Recipe for its incredibly rich, molten chocolate core that oozes out with the first spoonful, creating an unparalleled dessert experience. Making these decadent treats at home is significantly more budget-friendly than buying them at a bakery or restaurant, allowing you to indulge more often without breaking the bank. The velvety smooth texture combined with the intense chocolate flavor is truly divine, and it’s even better with friends. Compared to a denser chocolate cake, these lava cakes offer a delightful surprise of warm, liquid chocolate that feels truly special. So go ahead, give this easy and irresistible Favorite Dessert Recipe a try tonight – your sweet tooth will thank you!
Storing and Reheating Tips:
You can store any leftover chocolate lava cakes in their ramekins, covered tightly with plastic wrap, in the refrigerator for up to 2 days. They are best enjoyed fresh, but for reheating, you can gently warm them in a preheated oven at 300°F (150°C) for about 5–7 minutes, or until warmed through and the center is again molten. Be careful not to overheat, as this can cause them to overcook. Freezing is also an option; you can bake the lava cakes, let them cool completely, and then wrap each one individually in plastic wrap and then in aluminum foil before freezing for up to 1 month. To reheat from frozen, bake at 300°F (150°C) for about 15–20 minutes, or until heated through.
Final Thoughts:
This Favorite Dessert Recipe is a guaranteed crowd-pleaser that’s wonderfully simple to create. Give it a go this week – the sheer joy of that warm, chocolatey center is an experience that’s truly worth savoring.
Favorite Dessert Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Generously butter four 6-ounce ramekins. For an extra foolproof release, you can also lightly dust the buttered ramekins with cocoa powder or flour, tapping out any excess.1/2 cup unsalted butter
- In a heatproof bowl set over a saucepan of simmering water (ensuring the bottom of the bowl doesn’t touch the water), melt together the 1/2 cup of unsalted butter and the 4 ounces of finely chopped bittersweet or semi-sweet chocolate. Stir occasionally until completely smooth and melted. Remove the bowl from the heat and let it cool slightly for a few minutes.1/2 cup unsalted butter, 4 ounces bittersweet or semi-sweet chocolate
- In a separate medium bowl, whisk together the 2 large eggs, 2 large egg yolks, and the 1/4 cup of granulated sugar. Whisk vigorously for about 1–2 minutes, until the mixture is pale yellow and slightly thickened. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Gently pour the slightly cooled melted chocolate mixture into the egg mixture. Whisk until just combined. Don’t overmix.
- Sift the 1/4 cup of all-purpose flour and the pinch of salt over the chocolate-egg mixture. Gently fold them in using a rubber spatula until no dry streaks remain. Again, be careful not to overmix.1/4 cup all-purpose flour, 1 pinch salt
- Divide the batter evenly among the prepared ramekins, filling each about two-thirds to three-quarters full.
- Place the ramekins on a baking sheet (this makes them easier to transfer in and out of the oven). Bake for 10–12 minutes. The edges should be set, but the center should still be soft and jiggly. The exact baking time will depend on your oven, so keep a close eye on them. You want them to be cooked enough to hold their shape but still have that gooey center.
- Carefully remove the baking sheet from the oven. Let the lava cakes rest in their ramekins for 1 minute. To serve, run a knife around the edge of each ramekin, then invert a small plate over the ramekin and carefully flip them out onto the plates. They should slide out easily.