Ingredients
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (60 ml) pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup (32 g) all-purpose flour
- Pinch of salt
- Optional garnish:
Directions
Preheat oven to 425°F (220°C). Grease four 6-ounce ramekins and lightly dust with cocoa powder.
In a heatproof bowl over simmering water, melt chocolate and butter together until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk eggs, egg yolks, granulated sugar, and brown sugar until combined. Stir in pumpkin puree, pumpkin pie spice, and vanilla.
Fold melted chocolate mixture into the egg mixture. Gently fold in flour and salt until just combined.
Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet and bake for 12–14 minutes, until edges are set but centers remain soft.
Remove from oven and let sit for 1 minute. Carefully invert onto serving plates. Dust with powdered sugar and serve with whipped cream or ice cream if desired.
Frequently Asked Questions
How can I ensure my Chocolate Pumpkin Lava Cakes have a perfectly gooey center?
The key to a molten center lies in precise baking time and oven temperature. Bake these cakes for exactly 14 minutes at the specified 425°F (220°C). Undercooking slightly is better than overcooking; the edges should be set, but the center should still be soft when gently tapped.
Can I make these Chocolate Pumpkin Lava Cakes ahead of time and freeze them?
Yes, you can prepare the batter, divide it evenly into the four prepared ramekins, cover tightly, and freeze for up to one month. When ready to bake, add about 5-7 minutes to the standard 14-minute cook time, ensuring the internal temperature reaches the desired fudgy consistency.
What type of chocolate is best for achieving the richest flavor in this recipe?
This recipe calls for 4 oz (115 g) of semi-sweet chocolate, which provides a great balance against the sweetness of the sugars and the spice of the pumpkin puree. For a richer, deeper flavor, consider using a high-quality bittersweet chocolate (around 60-70% cacao) instead of standard semi-sweet.
