Decadent Chocolate Lava Cakes
Indulge in these rich and decadent Chocolate Lava Cakes, where each bite reveals a warm, gooey chocolate center that flows like molten lava. Perfectly sized for individual servings, these cakes are easy to whip up and make a stunning dessert for any occasion. Serve them straight from the oven with a scoop of vanilla ice cream or a dollop of whipped cream to balance the intense chocolate flavor. Ensure you don't overbake, as the gooeyness is the star of the show!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
chocolate chips
1 cup (semi-sweet or dark)
butter
1/2 cup (unsalted)
vanilla extract
1/2 teaspoon
sugar
1/2 cup (granulated)
flour
3 tablespoons (all-purpose)
salt
1/4 teaspoon
eggs
4 (large, at room temperature)
cocoa powder
1 tablespoon (unsweetened)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium saucepan over low heat, melt the butter, chocolate chips, and cocoa together, stirring continuously until the mixture is smooth and well combined.
3
Remove the saucepan from the heat and stir in the vanilla extract.
4
In a separate bowl, whisk together the sugar, flour, and salt until combined.
5
Gradually add the chocolate mixture to the sugar mixture, stirring well to combine.
6
Add the eggs, one at a time, mixing thoroughly after each addition until everything is well incorporated.
7
Carefully fold in the flour until just combined; do not overmix.
8
Chill the batter in the refrigerator for at least 20 minutes to help maintain the molten center.
9
Grease a 12-cup muffin tin or line with paper liners for easier removal.
10
Once chilled, evenly spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
11
Bake in the preheated oven for 10-11 minutes. The edges should be firm while the center remains soft.
12
Remove from the oven and let sit for 1-2 minutes before carefully inverting each cake onto a plate. Serve warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Lava Cakes?
They are rich chocolate cakes with a warm, gooey molten center that flows out when cut.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) for the best results.
How long do the cakes need to bake?
The cakes should bake for 10-11 minutes until the edges are firm.
How do I ensure the center remains molten?
Chilling the batter for 20 minutes before baking and avoiding overbaking are the keys to a liquid center.
What kind of chocolate should I use?
The recipe calls for 1 cup of semi-sweet or dark chocolate chips.
Can I use a muffin tin for this recipe?
Yes, a 12-cup muffin tin is ideal for creating individual servings.
Why is the batter chilled for 20 minutes?
Chilling helps the exterior of the cake set while the interior stays liquid during the short bake time.
Should I grease the muffin tin?
Yes, grease the tin well or use paper liners to ensure the cakes can be removed without breaking.
What is the best way to remove the cakes from the tin?
Let them sit for 1-2 minutes, then carefully invert each cake onto a serving plate.
What can I serve with chocolate lava cakes?
They are delicious with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
How many eggs are required for this recipe?
You will need 4 large eggs at room temperature.
Why should eggs be at room temperature?
Room temperature eggs incorporate more smoothly into the chocolate mixture.
What type of flour is needed?
This recipe uses 3 tablespoons of all-purpose flour.
Do I need cocoa powder for this recipe?
Yes, 1 tablespoon of unsweetened cocoa powder is used to enhance the chocolate flavor.
What type of butter should I use?
The recipe specifies 1/2 cup of unsalted butter.
How much sugar is in the recipe?
The recipe requires 1/2 cup of granulated sugar.
Is there vanilla in these lava cakes?
Yes, 1/2 teaspoon of vanilla extract is added for extra flavor depth.
Can I overmix the batter?
No, you should fold in the flour until just combined to maintain the correct texture.
How do I know when the cakes are finished baking?
The edges should be firm to the touch, but the center should still be soft.
Can I make the batter in advance?
Yes, you can prepare the batter and keep it in the refrigerator until you are ready to bake.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and is designed for individual servings.
Can I use salted butter?
You can, but it is better to use unsalted butter and add the 1/4 teaspoon of salt as directed.
What happens if I overbake the cakes?
If overbaked, the center will solidify and you will lose the molten lava effect.
Should I serve the cakes hot?
Yes, they should be served warm straight from the oven for the best experience.
How many cakes does this recipe make?
It makes approximately 12 individual cakes when using a standard muffin tin.
What is the first step of the instructions?
The first step is to preheat your oven to 375°F (190°C).
Can I use milk chocolate chips instead?
Milk chocolate can be used, but it will result in a much sweeter cake with less intense cocoa flavor.
What tool should I use to melt the chocolate?
A medium saucepan over low heat is recommended for melting the chocolate, butter, and cocoa.
How much salt is in the recipe?
The recipe calls for 1/4 teaspoon of salt.
Can I double the recipe?
Yes, the ingredients can be doubled if you need to serve a larger group.