🍫 Classic Chocolate Lava Cake Recipe

This Chocolate Lava Cake is a rich, indulgent dessert with a molten chocolate center that melts in your mouth. Perfect for special occasions or a luxurious treat, it’s easier to make than you think. Follow this step-by-step recipe for flawless results every time.

Ingredients

In Grams

• 448 g chocolate, chopped
• 448 g unsalted butter
• 224 g granulated sugar
• 8 large eggs
• 8 large egg yolks
• 75 g all-purpose flour

In Cups

• 16 oz chocolate
• 2 cups unsalted butter
• 1 cup granulated sugar
• 8 large eggs
• 8 large egg yolks
• ½ cup + 2 tbsp all-purpose flour

Instructions

Step 1: Prepare the Molds

1. Brush molds (ramekins or baking tins) with softened butter, ensuring full coverage.
2. Dust the molds with flour, then shake out any excess. This ensures easy release after baking.

Step 2: Melt Chocolate and Butter

1. In a heatproof bowl over a double boiler, melt the chopped chocolate and unsalted butter together.
2. Whisk occasionally until the mixture is smooth and fully combined.
3. Set aside, keeping the chocolate mixture warm but not hot.

Step 3: Whisk Eggs, Yolks, and Sugar

1. In a stand mixer fitted with a whisk attachment, combine the eggs, egg yolks, and granulated sugar.
2. Whisk on high speed until the mixture doubles in volume and turns pale and airy.

Step 4: Combine Mixtures

1. Slowly pour the melted chocolate mixture into the whipped eggs and sugar, mixing gently to combine.
2. Add the all-purpose flour and whisk on high speed for 20 seconds, ensuring the batter is smooth and well incorporated.

Step 5: Portion the Batter

1. Immediately portion the batter into the prepared molds, filling each about ¾ full.
2. At this stage, you can bake the cakes right away or refrigerate them until needed.

Step 6: Bake the Lava Cakes

1. Preheat the oven to 177°C (350°F) with a high fan setting.
2. Bake the cakes for 7 minutes, or until the sides are firm but the centers remain soft and molten.
3. Remove from the oven and let rest for 1 minute.

Step 7: Serve

1. Carefully invert the molds onto serving plates and gently remove the cakes.
2. Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.

Pro Tips for Success

• Butter and Flour Molds Thoroughly: This ensures the cakes release smoothly.
• Don’t Overbake: Keep a close eye on the cakes; the centers should remain soft and molten.
• Room Temperature Ingredients: Eggs and egg yolks should be at room temperature for the best texture.
• Use High-Quality Chocolate: The better the chocolate, the richer the flavor.

Frequently Asked Questions

Q1: Can I make the batter ahead of time?

Yes! The batter can be refrigerated in the prepared molds for up to 24 hours. Bake directly from the fridge, adding 1-2 extra minutes to the baking time.

Q2: How do I know when the cakes are done?

The edges should be set and firm, but the center should jiggle slightly when shaken.

Q3: What type of chocolate works best?

Dark chocolate (60-70% cocoa) provides a rich flavor, but you can use milk chocolate for a sweeter variation.

Q4: Can I freeze the batter?

Yes, the batter can be frozen in the molds for up to a month. Bake directly from frozen, adding 2-3 minutes to the baking time.

Q5: How do I prevent overmixing?

Mix just until the ingredients are combined to avoid deflating the airy egg mixture.

Common Mistakes and Solutions

• Cakes Stick to the Molds: Ensure the molds are well-greased and floured.
• Overbaked Centers: Reduce the baking time by 1 minute and test for doneness by lightly pressing the top.
• Deflated Batter: Fold the ingredients gently to maintain the airy texture of the batter.

Enjoy making (and devouring) these decadent Chocolate Lava Cakes! 🍫✨

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