Ingredients
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
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 the chocolate and butter together until smooth; remove from heat and let cool slightly.
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and brown sugar until combined; stir in the pumpkin puree, pumpkin pie spice, and vanilla.
Gently fold the cooled chocolate mixture into the egg mixture, then fold in the flour and salt until just combined.
Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
Bake for 12–14 minutes, until the edges are set but the centers remain soft.
Remove from the oven, let sit for 1 minute, then carefully invert the molten cakes onto serving plates.
Dust with powdered sugar and serve immediately with whipped cream or ice cream, if desired.
Frequently Asked Questions
Can I make these Chocolate Pumpkin Lava Cakes ahead of time?
Yes, you can prepare the batter entirely, pour it into the greased 6-ounce ramekins, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, allow them to sit at room temperature for about 15 minutes before placing them directly into the preheated 425°F (220°C) oven, potentially adding 1-2 minutes to the 14-minute cook time.
What is the secret to achieving the perfect gooey lava center?
The lava center relies on precise cooking time; bake these for exactly 14 minutes at 425°F (220°C). Do not overbake, as the edges should be set while the center remains molten. Ensure your oven temperature is accurate, as variations can significantly impact the internal texture.
Can I substitute the semi-sweet chocolate in this recipe?
While 4 ounces of semi-sweet chocolate works best for the intended richness, you can substitute it with high-quality bittersweet chocolate (around 60-70% cacao) for a deeper flavor. Avoid using milk chocolate, as it contains too much fat and sugar, which can cause the cake structure to collapse or prevent proper lava formation.
