Decadent Molten Chocolate Lava Cakes with Liquid Fudge Center
The ultimate chocolate lover's indulgence: individual warm dark chocolate sponge cakes with delicate baked outer crusts and an irresistible flowing molten chocolate river center, dusted with cacao and served with vanilla bean ice cream.
Ingredients
Lava Cake Batter
- 170g 70% bittersweet dark chocolate, chopped
- 1/2 cup unsalted butter (115g)
- 1/2 cup powdered sugar (icing sugar)
- 2 large whole eggs + 2 large egg yolks (at room temperature)
- 1 tsp pure vanilla extract
- 1/4 cup all-purpose flour (30g)
- Pinch of fine espresso powder and sea salt
Ramekin Prep & Serving
- Softened butter and unsweetened cocoa powder for coating ramekins
- Vanilla bean ice cream and fresh raspberries
Instructions
Prep the Ramekins
Preheat oven to 220°C (425°F). Butter four 6-ounce ramekins and dust thoroughly with cocoa powder, tapping out the excess so the cakes release effortlessly.
Melt Chocolate & Butter
Melt chopped chocolate and butter in a heatproof bowl over simmering water (bain-marie), stirring until glossy and smooth. Let cool slightly.
Whisk Eggs & Sugar
In a separate bowl, whisk whole eggs, egg yolks, powdered sugar, vanilla, and salt until pale and slightly thickened.
Combine & Fold
Fold the warm melted chocolate into the egg mixture. Sift in the flour and espresso powder, gently folding until just combined. Divide evenly among ramekins.
Bake & Invert
Bake at 220°C for exactly 11 to 12 minutes until the edges are firm and cakey but the center is still soft. Let rest for 1 minute, run a knife around the edges, invert onto plates, dust with powdered sugar, and serve immediately with vanilla ice cream.
Nutrition Facts
* Based on a 2,000 calorie diet.