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Here are the ingredients you need for the easiest chocolate lava cake. Each item adds to the rich flavor and gooey center we all love. - 1/2 cup unsalted butter (plus extra for greasing) - 1 cup semi-sweet chocolate chips - 2 large eggs - 2 large egg yolks - 1/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/4 cup all-purpose flour - A pinch of kosher salt - Powdered sugar for dusting - Optional: creamy vanilla ice cream for serving Gather these ingredients before you start. Each one plays a role in making this treat so special. The butter and chocolate create that luscious base, while the eggs give it a fluffy texture. The sugar adds sweetness, and the flour helps to form the cake. Don't forget the optional ice cream; it makes this dessert even more delightful. For the full recipe, check the section above. - Preheat oven to 425°F (220°C) - Grease and flour ramekins Start by preheating your oven to 425°F (220°C). This temperature ensures the cakes bake perfectly. While the oven heats, take four ramekins and grease them with some unsalted butter. Then, dust the insides with flour. This helps the cakes come out easily after baking. - Combine butter and chocolate chips - Heat in microwave and stir until smooth In a microwave-safe bowl, add 1/2 cup of unsalted butter and 1 cup of semi-sweet chocolate chips. Place the bowl in the microwave. Heat in 30-second bursts, stirring well between each. Continue until the mix is melted and smooth. This step gives our lava cake its rich flavor. - Whisk together eggs, egg yolks, and sugar - Incorporate vanilla extract Next, take a medium-sized bowl and add 2 large eggs, 2 large egg yolks, and 1/4 cup of granulated sugar. Use a whisk to mix them until they look pale and frothy. Then, add 1 teaspoon of vanilla extract, stirring until it blends well. This adds a lovely aroma. - Gradually mix melted chocolate into egg mixture Now, slowly pour the melted chocolate mixture into the egg mix. Stir continuously while you pour. This keeps the eggs from cooking too fast. You want a smooth blend for the best cake texture. - Sift flour and salt over batter - Gently fold in until just combined Next, sift 1/4 cup of all-purpose flour and a pinch of kosher salt over the batter. Use a spatula to gently fold the dry mix into the wet ingredients. Be careful not to overmix. You want to keep the batter light and airy. - Pour batter into ramekins - Bake for 12-14 minutes until edges firm and centers soft Now it's time to fill your prepared ramekins. Pour the batter in, filling each about two-thirds full. This allows them to rise while baking. Place the ramekins on a baking tray and bake for 12-14 minutes. The edges should be firm, while the centers stay soft and jiggly. - Cool for 1 minute before inverting - Dust with powdered sugar and serve warm Once baked, take the ramekins out and let them cool for 1 minute. Use a small knife to run around the edge of each cake, loosening them. Then, invert each ramekin onto a plate. If needed, give a gentle tap to release the cakes. Dust with powdered sugar for a sweet touch, and serve warm. Enjoy your delicious treat! To get that gooey center, avoid overbaking. Bake the cakes for only 12-14 minutes. Check them when the edges are firm but the middle is soft. Use high-quality chocolate. It melts better and tastes richer. I recommend semi-sweet chocolate chips for the best flavor. You can make this treat even better. Pair the lava cake with ice cream or fresh berries. The cold ice cream contrasts nicely with the warm cake. Try adding a sprig of mint for color. It adds a fresh touch to your plate. Sometimes, cakes stick to the ramekins. To prevent this, grease and flour them well. If your center is overcooked, it might be due to baking too long. You can adjust the baking time next time. Just keep an eye on those cakes while they bake. For the Full Recipe, check the complete details above. {{image_4}} You can make small tweaks to boost the flavor of your chocolate lava cake. - Add espresso powder for a mocha twist: Just a teaspoon can add depth and richness. - Incorporate orange zest for a citrus hint: This brightens the flavor and gives a fresh taste. If you need a gluten-free version, it’s easy. - Substitute all-purpose flour with almond flour: This keeps the cake rich and moist. You can get creative with how you serve your cakes. - Serve in a larger cake format: Just pour the batter into a cake pan and bake longer. - Use silicone molds for varied shapes: This adds fun and flair to your dessert. These variations let you customize your chocolate lava cake. You can mix and match to find your favorite. Check out the Full Recipe for more details! After enjoying your chocolate lava cake, you might have some left. Refrigerate cooked cakes for up to 2 days. Place them in an airtight container to keep them fresh. If you want to save space, you can also wrap them tightly in plastic wrap. When it's time to enjoy your leftovers, you can reheat them. Use a microwave or an oven for this. If using a microwave, heat in short bursts. Start with 10-15 seconds, then check. For the oven, preheat to 350°F (175°C) and warm for about 5-7 minutes. To keep that gooey center, avoid overheating. If you use the microwave, check often. If you prefer the oven, remove the cake just as the center starts to warm. This way, you preserve that delicious molten core. For the best experience, serve warm with a sprinkle of powdered sugar. You can also add a scoop of creamy vanilla ice cream on the side. Enjoy every bite! For the full recipe, refer to the earlier section. Yes, you can prepare chocolate lava cake in advance. To do this, follow these steps: - Prepare the batter: Make the batter and pour it into greased ramekins. - Chill the ramekins: Cover them with plastic wrap and chill in the fridge. - Bake when ready: When you are ready to bake, remove the ramekins from the fridge. Bake them for a few extra minutes. This helps keep the molten center. The key to a gooey center is perfect timing and temperature. - Bake at the right heat: Set your oven to 425°F (220°C). - Watch the time: Bake for 12 to 14 minutes. The edges should be firm, but the center should jiggle slightly. By keeping a close eye on the baking time, you will enjoy that rich, molten center. Absolutely! Doubling the recipe is easy. Just follow these tips: - Adjust ingredients: Use double the amount for each ingredient. - Baking time: If you use larger ramekins or a different pan, you may need to bake longer. Check for doneness like before. This way, you can share the joy of chocolate lava cake with more friends! To check if your cake is done, look for these signs: - Firm edges: The edges should look set and firm. - Soft center: The center should still be soft and jiggle when you shake it. - Use a toothpick: Insert a toothpick into the edge. If it comes out clean, but the center is soft, it’s ready. These tips will help you avoid spoiling the gooey center while ensuring a perfect bake. This chocolate lava cake recipe is both simple and rewarding. You’ve learned the key ingredients, step-by-step instructions, and helpful tips to bake the perfect dessert. Remember to watch the baking time and use quality chocolate for a gooey center. If you want to mix things up, try the flavor variations or serving ideas. Store leftovers well, and enjoy your delicious creations for days. Happy baking!

Easiest Chocolate Lava Cake

Indulge in the ultimate dessert experience with this decadent chocolate lava cake recipe! In just 25 minutes, you can create rich, gooey cakes that boast a melt-in-your-mouth center. Perfect for any occasion, these cakes are easy to make and will impress your guests. Ready to elevate your baking game? Click through to discover full instructions and tips for serving this sweet delight with a scoop of vanilla ice cream!
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Ingredients
  

1/2 cup unsalted butter, plus extra for greasing

1 cup semi-sweet chocolate chips

2 large eggs

2 large egg yolks

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup all-purpose flour

A pinch of kosher salt

Powdered sugar for dusting

Optional: creamy vanilla ice cream for serving

Instructions
 

Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Grease four ramekins generously with unsalted butter, then dust the insides with all-purpose flour. This will ensure your cakes release easily after baking.

    Melt Chocolate & Butter: In a microwave-safe bowl, add the unsalted butter and semi-sweet chocolate chips. Place the bowl in the microwave and heat in 30-second intervals, stirring well between each interval, until the mixture is completely melted and silky smooth.

      Mix Eggs and Sugar: In a separate, medium-sized mixing bowl, whisk together the large eggs, egg yolks, and granulated sugar. Whisk until the mixture is pale and frothy, then stir in the aromatic vanilla extract, ensuring it’s evenly distributed.

        Combine Chocolate with Eggs: Gradually pour the melted chocolate and butter mixture into the egg mixture while continuously stirring. This will help temper the eggs and prevent them from cooking due to the heat.

          Incorporate Dry Ingredients: Sift the all-purpose flour and pinch of kosher salt over the batter. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; you want to maintain a light and airy texture.

            Fill Ramekins: Pour the luscious batter evenly into the prepared ramekins, filling each one about two-thirds full to allow space for rising during baking.

              Bake to Perfection: Arrange the ramekins on a baking tray and transfer them to your preheated oven. Bake for 12-14 minutes, or until the edges appear firm but the centers remain soft and jiggly.

                Cool and Release: Once baked, remove the ramekins from the oven and allow them to cool for about 1 minute. Using a small knife, carefully run it around the edges of each cake to loosen them. Then, invert each ramekin onto a serving plate, giving a gentle tap if needed to release the molten cakes.

                  Garnish and Serve: Lightly dust the warm lava cakes with powdered sugar for an elegant touch. Serve immediately, and for an extra indulgence, accompany with a scoop of creamy vanilla ice cream.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                      Presentation Tips: Serve the cakes immediately while still warm to experience the gooey center. Add a sprig of mint or fresh berries for a pop of color on the plate!