An irresistible fluffy cake filled with oozing chocolatey goodness on the inside
The only difficult part about making molten lava cakes is having a bit of PATIENCE while melting the chocolate & butter! Other than that, this dessert is a decadent treat you can whip up in minutes, guaranteed to impress any chocolate lover! Recipe courtesy of chef Jean-Georges Vongerichten.
What you’ll need:
- 1 stick unsalted butter
- 6 ounces bittersweet chocolate (try sticking to a bar of chocolate, not morsels as it will melt easier and more efficiently than the morsels)
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
- Preheat oven to 450° and butter ramekins (this recipe fills four 6 oz. ramekins, but if you have a different size accommodate accordingly)
- Melt the butter and bittersweet chocolate over low simmer on the stovetop until smooth – you can try the double boiler method, but this is not necessary if you can keep your eye on the chocolate and make sure not to burn!
- In a separate bowl, beat the eggs, egg yolks, and sugar on high speed until the mixture becomes thick and pale yellow in color
- After giving the chocolate one last whisk to smoothen out, add the chocolate and flour, folding into the egg mixture
- Pour batter into ramekins and bake for 12 minutes, or until the sides of the cake are firm but the center is soft – TIP: Just keep your eye on the cakes after 8 minutes, everyone’s ovens can be different so best to take out before the center becomes overcooked
- Remove ramekins from oven and cool cakes for a few minutes
- Carefully flip each ramekin over onto individual serving plates
- Serve immediately!
I like to serve mine with a dusting of powdered sugar and drizzle of caramel on top! But ice cream, whipped cream, and berries are all great additions to compliment the ooey gooey goodness of the molten lava cakes.