Few desserts inspire as much awe as the first spoonful of a warm Chocolate Lava Cake, when the velvety center spills out in a rush of molten chocolate. Luxurious yet surprisingly easy to make, this restaurant-worthy classic combines the richness of bittersweet chocolate with the lightness of a soufflé. Serve it straight from the oven with a scoop of ice cream or a dollop of whipped cream for an unforgettable finale. Customize the flavor with a hint of orange zest, espresso, or warm spices for your own signature version.
INGREDIENTS:
1/4 lb. pound premium-quality bittersweet chocolate
1/4 lb. cold, unsalted butter, cut into small pieces
3 large eggs
3 egg yolks
3 tablespoons sugar
3/8 cup all-purpose flour, sifted
Special Equipment:
5 four-ounce ramekins, buttered and floured
METHOD:
Preheat oven to 375°F. Butter and flour five 4-ounce ramekins and place them on a baking sheet.
In a heatproof bowl set over a pan of gently simmering water (or in a microwave at low power), melt the butter and chocolate together until smooth. Stir and let cool slightly.
In a stand mixer fitted with the whisk attachment—or using a hand mixer—beat the eggs, egg yolks, and sugar together until pale, thick, and tripled in volume, about 3–4 minutes.
Gently fold the egg mixture into the melted chocolate and butter until blended. Sprinkle the sifted flour over the top and fold again just until incorporated; do not overmix.
Divide the batter evenly among the prepared ramekins. Bake for 5–8 minutes, until the tops are just set but the centers remain soft and molten. The edges should look firm, and the centers should jiggle slightly when tapped.
Let cakes rest for 1 minute, then carefully invert onto dessert plates or serve directly in the ramekins. Dust with powdered sugar, and top with whipped cream or a small scoop of ice cream.
CHEF’S NOTES:
- Cakes can be prepared ahead up to the baking stage, then covered and frozen. Let thaw at room temperature before baking.
- For infused flavors, steep dry herbs or spices (such as lavender, mint, cinnamon, or cardamom) in the melted butter for 10 minutes, strain, then add chocolate.
- To flavor with liqueur (such as orange or brandy), add it to the egg mixture—never directly to the melted chocolate.
SERVING SUGGESTIONS:
- Serve warm with vanilla ice cream, espresso gelato, or softly whipped cream.
- Garnish with fresh raspberries or a drizzle of raspberry coulis.
- Add a dusting of cocoa powder or powdered sugar for a simple finish.
- Pair with espresso or a glass of tawny port for a decadent dessert course.
