Description
A quick, restaurant-quality dessert featuring a tender cake exterior and a warm, liquid chocolate center. This recipe takes only 15 minutes of active time and relies on precise timing and the ‘jiggle test’ for success.
Ingredients
Scale
- 100g (3.5 oz) semi-sweet chocolate chips
- 113g (4 oz / 1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1/4 cup (50g) granulated white sugar
- 1 tablespoon (8g) all-purpose flour
- 1/4 teaspoon (1.5g) salt
- 1/2 teaspoon (2.5ml) pure vanilla extract
- Powdered sugar, for dusting
Instructions
- Break chocolate into pieces and place in a heatproof bowl with cubed butter. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Set aside to cool slightly for 2 minutes.
- In a separate medium bowl, whisk eggs, extra yolk, sugar, and salt vigorously for about 2 minutes until pale, thick, and ribbon-like.
- Pour the melted chocolate mixture into the egg mixture and whisk gently until combined and smooth.
- Fold in the flour using a spatula or whisk until no white streaks remain. Do not overmix.
- Generously butter 4 (6-ounce) ramekins and dust with cocoa powder or sugar, tapping out excess.
- Divide batter evenly among ramekins (filling them about 3/4 full). Place ramekins on a baking sheet.
- Preheat oven to 425°F (220°C). Bake for 12 minutes. The edges should be set, but the center must still jiggle slightly like gelatin when shaken.
- Remove from oven and let sit for 1 minute. Place a plate upside down over each ramekin, flip, and gently lift the ramekin to unmold.
- Dust with powdered sugar and serve immediately.
Notes
The key to success is the ‘jiggle test’: the center should look slightly underdone and jiggle like gelatin, not water. Do not overbake. You can make the batter ahead and refrigerate for up to 24 hours; add 1-2 minutes to baking time if baking from cold. For gluten-free, substitute all-purpose flour with almond flour or GF flour.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 lava cake
- Calories: 380
- Sugar: 28
- Sodium: 120
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: chocolate lava cake, molten chocolate cake, dessert, quick dessert, date night dinner, fudgy chocolate, easy baking