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Quick Molten Lava Cakes recipes

Quick Molten Lava Cakes recipes

This recipe guides you through creating elegant molten lava cakes, a decadent dessert featuring a rich, moist chocolate cake exterior with a warm, gooey, liquid chocolate center. Made with quality bittersweet chocolate, butter, sugar, eggs, and a touch of flour, these individual treats are baked quickly in ramekins to achieve their signature molten core, offering a luxurious chocolate experience.
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Total Time 40 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1894.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ½ lb 2 Sticks Unsalted Butter
  • ½ lbBittersweet Chocolate
  • ½ cupGranulated Sugar
  • 3 Large Eggs
  • 3 TbspAll-purpose Flour

Equipment

  • 2 Ramekins 6-ounce capacity
  • 1 Small Saucepan For melting butter and chocolate
  • 1 Mixing Bowl Medium size
  • 1 Whisk
  • 1 Rubber Spatula For folding ingredients

Method
 

  1. Preheat your oven to 400°F (200°C). Thoroughly butter and flour two 6-ounce ramekins, tapping out any excess flour.
  2. In a small saucepan over low heat, or using a double boiler, melt the unsalted butter and bittersweet chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
  3. In a medium mixing bowl, whisk together the granulated sugar and large eggs until the mixture is light in color and slightly frothy, which should take about 2-3 minutes.
  4. Gradually pour the slightly cooled chocolate mixture into the egg and sugar mixture, whisking constantly until just combined.
  5. Gently fold in the all-purpose flour using a rubber spatula until no streaks of flour remain in the batter. Be careful not to overmix.
  6. Divide the prepared batter evenly between the two buttered and floured ramekins.
  7. Place the filled ramekins on a small baking sheet and bake for 12-14 minutes, or until the edges of the cakes are set and the centers still appear slightly jiggly.
  8. Carefully remove the ramekins from the oven and let them cool on a wire rack for 1-2 minutes.
  9. Run a thin knife around the edge of each cake if necessary, then invert each cake onto a small serving plate.
  10. Serve immediately, optionally dusted with powdered sugar, fresh berries, or a scoop of vanilla ice cream.

Notes

1. Chocolate Quality: Use high-quality bittersweet chocolate (60-70% cocoa) for a superior, deep chocolate flavor. Avoid chocolate chips as they often contain stabilizers that can alter the texture. 2. Don't Overbake: The success of a molten center hinges on precise baking. The cakes should have set edges but remain slightly jiggly in the middle. Overbaking will result in a fully cooked cake without the signature molten core. 3. Ramekin Preparation: Thoroughly butter and flour your ramekins. This ensures easy release after baking and helps achieve a perfect presentation. 4. Serving Suggestion: Enhance the dessert by dusting with powdered sugar, a dollop of crème fraîche, fresh berries, or a scoop of premium vanilla bean ice cream.