Molten Chocolate Lava Cakes (Printable Version)

Warm chocolate cakes with molten centers topped with fresh mixed berries for a decadent finish.

# What You Need:

→ For the Chocolate Lava Cakes

01 - 4 oz bittersweet or semisweet chocolate, finely chopped
02 - 1/2 cup unsalted butter, plus more for greasing
03 - 2 large eggs
04 - 2 large egg yolks
05 - 1/3 cup granulated sugar
06 - 1/4 cup all-purpose flour
07 - 1/4 tsp pure vanilla extract
08 - Pinch of salt

→ For Serving

09 - 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
10 - 1 tbsp powdered sugar (optional, for dusting)
11 - Whipped cream or vanilla ice cream (optional)

# How To Make It:

01 - Preheat your oven to 425°F. Grease four 6-oz ramekins with butter and lightly dust with flour, shaking out any excess.
02 - In a heatproof bowl set over a pot of simmering water (or in the microwave), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened, about 2 minutes.
04 - Gently fold the melted chocolate mixture into the egg mixture.
05 - Sift in the flour, add vanilla extract and salt, and gently fold until just combined.
06 - Divide the batter evenly among the prepared ramekins.
07 - Place the ramekins on a baking sheet and bake for 10-12 minutes, until the edges are set but the centers are still soft (do not overbake).
08 - Let cakes cool for 1 minute, then carefully run a knife around the edges and invert onto dessert plates. Top each cake with a generous handful of fresh berries. Dust with powdered sugar and serve immediately, with whipped cream or vanilla ice cream if desired.

# Expert Suggestions:

01 -
  • The contrast between warm, gooey chocolate and cool fresh berries creates the kind of dessert moment people talk about long after the plates are cleared
  • These come together in under 30 minutes but taste like something from a fancy restaurant, making you look like a kitchen wizard
  • You can prepare everything ahead and bake right before serving, giving you more time to actually enjoy your evening
02 -
  • I have learned that oven temperatures vary wildly, so start checking at 10 minutes even if the recipe says 12
  • Letting the melted chocolate cool slightly before adding it to the eggs prevents scrambling them
  • The cakes continue cooking slightly in the ramekins after leaving the oven, so when in doubt, underbake
03 -
  • Invest in good quality ramekins with straight sides for the most elegant presentation
  • If you are unsure about the doneness, it is better to slightly underbake than overbake
  • Practice with one cake first if you are nervous, then you will know exactly how your oven behaves

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