Quick chocolate lava cakes (Printer-Friendly Version)
# What You'll Need:
→ Sweet & Rich Base
01 -
4 oz bittersweet chocolate, chopped into small pieces
02 -
4 oz butter, at room temperature
03 -
2 large eggs, fresh from the fridge
04 -
1/2 cup granulated sugar
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2 tablespoons all-purpose flour, sifted
06 -
1 teaspoon pure vanilla extract
07 -
1/2 teaspoon instant coffee or espresso powder (skip if you're not a coffee fan)
# Let's Cook!:
01 -
Start by heating your oven to 400°F. Take your ramekins and give them a good coating of butter, then dust with either cocoa powder or sugar – whatever you prefer. Set these aside while you make the batter.
02 -
Grab a microwave-safe bowl and add your chocolate chunks and butter. Microwave in 30-second bursts, stirring between each until everything's silky smooth. Be careful not to overheat!
03 -
In a separate bowl (make it a large one), whisk those eggs and sugar together until they look pale and fluffy – this gives your cakes that perfect texture. Then pour in your melted chocolate mixture.
04 -
Add the flour, vanilla, and coffee powder if you're using it. Whisk everything together until just combined – don't overmix or you'll lose that gooey center we all love!
05 -
Pour your batter evenly into those prepared ramekins. Place them on a baking sheet (makes them easier to handle) and slide into the oven for 10-12 minutes. You'll know they're ready when the edges start pulling away but the center still has a nice jiggle to it.
06 -
These babies need to be enjoyed immediately! Carefully remove from the oven, add a scoop of vanilla ice cream on top if you're feeling fancy, and dig in while the center is still gloriously molten.
# Recipe Notes:
01 -
For a semi-sweet chocolate version, use 6 oz chocolate and reduce sugar to 1/4 cup
02 -
Make it keto-friendly by swapping sugar with powdered erythritol and flour with almond flour
03 -
These cakes work in different sized ramekins: use 2-3 larger (6-8 oz) ones and bake 12-14 minutes, or try muffin cups for 10 minutes
04 -
Prep ahead by making the batter, placing in ramekins, and refrigerating overnight. For longer storage, freeze for up to 2 weeks and thaw 30-60 minutes before baking (add 5 extra minutes to bake time)