Description
Delicious Chocolate Molten Lava Cakes with a rich, gooey ganache center topped with powdered sugar, vanilla ice cream, and fresh berries. These individual cakes are perfect for an indulgent dessert that’s surprisingly easy to make.
Ingredients
Scale
Chocolate Ganache
- 4 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream or whole milk
Lava Cakes
- 8 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon espresso powder, optional
- pinch kosher salt
Top With
- powdered sugar
- vanilla ice cream
- fresh berries
Instructions
- Prepare Ganache: Finely chop the dark chocolate and place in a microwave-safe bowl with the heavy cream. Microwave in 20-second intervals until smooth and fully melted. Chill in the fridge for at least 1 hour until firm enough to shape into balls.
- Preheat Oven and Prepare Ramekins: Preheat oven to 400°F. Grease six 6-ounce ramekins with butter and dust lightly with flour, tapping out excess flour.
- Melt Chocolate and Butter: Finely chop the dark chocolate and place in a large microwave-safe bowl with the butter. Microwave in 30-second intervals until melted, then let cool slightly.
- Mix Eggs and Sugar: In a separate bowl, whisk the eggs and sugar together. Slowly whisk this mixture into the melted chocolate and butter until combined.
- Add Dry Ingredients: Stir in the flour, espresso powder (if using), and a pinch of kosher salt until just combined. Avoid overmixing.
- Assemble Cakes: Fill each ramekin about one-third full with batter. Place a 1-tablespoon ball of chilled ganache in the center. Top with more batter until ramekins are two-thirds full.
- Bake: Bake at 400°F for 20 minutes or until the cakes are set around the edges but still soft in the center.
- Cool and Unmold: Remove from oven and let cool for 2 minutes. To remove, place a small plate on top of each ramekin and invert, gently tapping the base to release the cake. Alternatively, serve directly from ramekins with a spoon.
- Serve: Dust with powdered sugar and serve immediately with vanilla ice cream and fresh berries for a luscious dessert experience.
Notes
- Store leftover lava cakes in the refrigerator for up to 3 days.
- Reheat cakes in the microwave for 30-60 seconds to restore the gooey molten center.
- If you prefer not to make ganache, substitute chilled Lindt chocolate truffles.
- Greasing and flouring ramekins thoroughly prevents sticking and ensures easy release.
