Ingredients
- 2 to 3 ounces Dark chocolate
- 2 to 4 tablespoons Unsalted butter
- 1/4 to 1/2 cup Sugar
- 1 whole Egg
- 1 Egg yolk
- 1 to 3 tablespoons All-purpose flour
- Pinch of salt
- 1 teaspoon Espresso powder
- Butter for ramekins
- Cocoa powder for ramekins
- Powdered sugar for dusting
Directions
Thoroughly butter two 6-ounce ramekins and dust with cocoa powder; set them on a sheet pan.
Melt the chocolate and butter together until smooth.
Whisk in the sugar, followed by the egg and yolk, until the mixture is glossy.
Gently fold in the flour, salt, and optional espresso just until combined; do not overmix.
Divide the batter evenly between the prepared ramekins.
Bake at 425°F (218°C) for 12 to 14 minutes, or until the edges are set and the centers are soft.
Note: Smaller molds, like muffin tins, may bake faster (approximately 8 to 10 minutes); watch for a slightly jiggly center.
Underbaking slightly ensures a molten center; overbaking will set the center and reduce the lava flow.
Let the cakes rest for 1 minute, then carefully loosen the edges with a thin knife.
Invert the ramekins onto serving plates and serve immediately.
Dust with powdered sugar and garnish with ice cream or berries to contrast the warm, rich chocolate.
Frequently Asked Questions
How do I make sure my Molten Lava Cakes have a perfect runny center?
The key to a perfect molten center is precise baking time. Since this recipe calls for a 14-minute cook time, check for slight firmness around the edges while the center still looks soft. Overbaking by even a minute will solidify the lava, so watch closely!
Can I prepare the Molten Lava Cake batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. After whisking in the egg and yolk, pour the mixture into your buttered and cocoa-dusted 6-ounce ramekins, cover tightly with plastic wrap, and refrigerate. You may need to add 1-2 minutes to the baking time if cooking directly from the fridge.
What is the best way to substitute the dark chocolate in this recipe?
For the best flavor and texture, use high-quality dark chocolate (2 to 3 ounces), as it provides the necessary richness. If you must substitute, use semi-sweet chocolate chips, but reduce the added sugar slightly, as chips are often sweeter than baking bars.
