Sweetheart Chocolate Lava Cakes (Printable Version)
Delight in mini chocolate cakes featuring a gooey, molten interior. An exquisite confection for sharing with a loved one.
# What You'll Need:
→ Chocolate and Dairy
01 - 4.2 ounces bittersweet chocolate (60–70% cocoa), chopped
02 - 1/2 cup unsalted butter, plus additional for greasing
→ Dry Ingredients
03 - 3/4 cup powdered sugar
04 - 1/4 cup all-purpose flour
→ Eggs
05 - 2 large eggs
06 - 2 large egg yolks
→ Flavoring
07 - 1 teaspoon pure vanilla extract
08 - Pinch of salt
# Method:
01 - Preheat your oven to 425°F. Generously butter four 6-ounce ramekins, then lightly dust the interiors with all-purpose flour, tapping out any excess.
02 - In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), combine the chopped bittersweet chocolate and 1/2 cup unsalted butter. Stir continuously until the mixture is completely smooth and melted. Remove from heat and allow to cool slightly.
03 - In a separate mixing bowl, whisk together the large eggs, large egg yolks, powdered sugar, and vanilla extract until the mixture becomes thick, pale in color, and well combined.
04 - Gently fold the slightly cooled melted chocolate mixture into the whisked egg mixture until thoroughly combined and uniform in consistency.
05 - Sift the 1/4 cup all-purpose flour and a pinch of salt directly into the chocolate-egg batter. Carefully fold until the flour is just incorporated, taking care not to overmix.
06 - Divide the prepared batter evenly among the four buttered and floured ramekins.
07 - Place the filled ramekins onto a baking sheet. Bake for 11 to 12 minutes, or until the edges of the cakes are set and firm, but the centers remain soft and molten.
08 - Allow the baked lava cakes to cool in their ramekins for 1 minute. Carefully run a small knife around the inner edges of each ramekin, then invert each cake onto an individual serving plate. Serve warm without delay.
# Chef's Tips:
01 -
- You'll be amazed at how quickly you can create something so utterly decadent.
- The thrill of cutting into that molten chocolate center truly never gets old.
02 -
- Never overmix the batter once the flour is added; it can lead to tough cakes and a less gooey center.
- Trust your instincts on the baking time – a slightly jiggly center is exactly what you want for that perfect lava effect.
03 -
- Ensure your melted chocolate and butter mixture has cooled slightly before combining with the egg mixture to prevent cooking the eggs prematurely.
- For the cleanest flip, make sure your ramekins are thoroughly buttered and floured; a quick chill of the prepared ramekins can also help.