If you are looking for the most decadent, rich, chocolatey, gooey, delicious, and EASY dessert recipe. . this is it, my friends. I’m not sure why I thought making chocolate lava cakes would be difficult but this is the easiest dessert to make. Ever. No electric mixer is needed. You mix everything by hand. And you can even heat up the butter and chocolate in the microwave. Doesn’t get much easier than that. All you need are ramekins. . and I guess you could even get away with a muffin tin and cupcake liners if you wanted to. I haven’t tried this but I don’t see why this wouldn’t work?
Hopefully, this shot is all you will need to persuade you to make these babies. Oh so good. The key to my chocolate lava cakes is using good quality chocolate, like Ghirardelli, and using a combination of both semi-sweet and bittersweet chocolate. I highly recommend this. This is also what I do now when I bake chocolate chip cookies. Amazing. You can even mix in instant coffee granules . . I am definitely doing this next time.
I hope you enjoy!
Chocolate Lava Cakes!
- 1 to 2 teaspoons granulated sugar
- 1/2 cup butter one stick, cubed
- 4 ounces good quality chocolate chopped (I highly suggest a combination of bittersweet and semisweet chocolate!)
- 1 cup confectioners' sugar
- 2 eggs
- 2 egg yolks
- 3/4 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Whipped cream optional
- Additional confectioners' sugar optional
- fresh berries optional
- Special equipment needed: small ramekins
- Preheat your oven to 400 degrees.
- Grease the bottom and sides of four 6-oz. ramekins and sprinkle each with a little sugar. (This will help you remove the cakes from the ramekins and it tastes wonderful.) Place ramekins on a baking sheet and set aside.
- In a medium microwave-safe bowl, microwave the cubed butter and chopped chocolate in increments of 30 seconds until melted; stir or whisk until smooth. Stir in the confectioners' sugar until smooth. Whisk in the eggs, egg yolks and vanilla. Stir in flour and salt. Mix well and then spoon the batter into the prepared ramekins.
- Bake at 400° for about 12-14 minutes or until a thermometer reads 160° and the cake sides are somewhat firm and the centers are soft.
- Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around the edges of the cakes to loosen. Invert the warm cakes onto serving plates. Carefully lift the ramekins off the cakes. Serve warm with whipped cream and fresh berries or dust with confectioners' sugar if desired. Enjoy!
Recipe adapted from Taste of Home.