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Chocolate Lava Cakes
Crispy on the outside and impossibly gooey within, these classic chocolate lava cakes bring restaurant-quality decadence straight to your dining table. You'll be surprised by how easily the batter comes together with just a few pantry staples. It's a brilliant dessert for entertaining because you can prep the cups entirely in advance. Just pop them in the oven as you finish dinner, and you'll have warm, molten chocolate ready to impress.
Equipment
- Oven
Ingredients
- 6 oz semisweet baking chocolate, chopped
- ½ cup plus 2 tablespoons butter
- 3 whole eggs
- 3 egg yolks
- 1 ½ cups powdered sugar
- ½ cup all-purpose flour
Instructions
- 1Preheat the oven to 450°F. Coat the bottoms and sides of six 6-ounce custard cups with shortening, then dust them lightly with cocoa powder.
- 2Melt the chopped semisweet chocolate and butter in a saucepan over low heat. Stir frequently until smooth, then remove from the heat to cool slightly. Gentle heat prevents the chocolate from seizing.
- 3Whisk the whole eggs and egg yolks together in a large mixing bowl until completely blended. Gradually mix in the powdered sugar, followed by the cooled chocolate mixture and the all-purpose flour. Beat until just combined, being careful not to overmix.
- 4Pour the batter evenly into the prepared custard cups and arrange them on a rimmed baking sheet. Bake until the edges are firm but the centers are still soft and jiggly. Let them rest for a minute before inverting onto plates.
Notes
- Prep: Thoroughly greasing the custard cups and dusting them with cocoa is critical to ensure the cakes release easily.
- Baking tip: Getting the molten center right depends on your oven. If the centers turn out too firm, reduce the baking time slightly next time. If they're too runny, add another minute.
- Make ahead: Prepare the batter up to a day in advance and store it in the refrigerator until you're ready to bake. You'll likely need to add a minute or two to the baking time if starting from cold.
Recipe Details
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