Best Ever Easy Chocolate Lava Cakes
What do you get when you make a bittersweet chocolate torte and leave the center molten? You get the BEST Chocolate Lava Cake I've ever had.
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4 servings
- 8 tbsp (4 oz) unsalted butter cut into 6 pieces; more for the ramekins
- 7 oz (about 1 1/4 cups) bittersweet chocolate chips (60% to 65% cacao)
- 1/2 cup granulated sugar
- 1/4 tsp table salt
- 3 large eggs room temperature
- 3 tbsp coffee liqueur
- 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- confectioners' sugar
- 1 cup raspberries
Preheat oven to 425F. Butter 4 4-oz ramekins. The cakes are baked in a water bath, so put the ramekins in high-sided baking dish that fits them all, and heat a pot of water on the stove. Keep the water simmering while you make the cakes.
Melt the chocolate and butter in a heat-safe bowl over a pot of barely simmering water. Stir frequently and take the bowl off the heat as soon as the chocolate is melted. Whisk in the sugar and salt until combine, about 1 minute. Then add the eggs, put the bowl back over the simmering water, and whisk them in until smooth, about 1 minute. Take the bowl off the heat again; add the liqueur and vanilla. Once everything is smooth and combined, sprinkle the flour over and mix that in.
Divide the chocolate mixture among the ramekins, filling them about 3/4 of the way. (You will have a little of the batter left over.) Put the ramekins and their baking pan in the oven and carefully pour the hot water into the pan until the water level is about half way up the sides of the ramekins. Bake the cakes for 14 minutes, or until the top is just set and looks dry. Remove the ramekins from the water bath and let them cool on a rack for a few minutes. Dust the tops with confectioners' sugar and serve with raspberries.
Make sure your eggs are room temperature - don't use cold eggs. The one time this recipe didn't work as I expected was the one time I used cold eggs.
For the coffee liqueur I used Kahlua. If you don't want to use a liqueur, I would suggest using the same amount of cooled coffee.
The recipe goes quickly once you start, so measure and lay out all the ingredients in order of use.
If you are feeling a little adventurous and spicy, add a pinch or two of cayenne to the recipe. The spice will intensify the taste of the chocolate without providing too much heat to the dish.
I use a creme brulee set from Chicago Metallic to make these cakes. It includes 4 4-oz ramekins, a rack to set them on, and a baking pan to put them in.
Adapted from Fine Cooking, Molten Chocolate Cakes with Raspberries.