Chocolate Lava Cake

Chocolate Lava Cake is a decadent dessert with a rich, molten center and a soft, cakey exterior. Perfect for chocolate lovers, this simple recipe yields an elegant dessert with minimal ingredients and a big wow factor. Serve with vanilla ice cream for a truly indulgent treat.

Ingredients

• 1/2 cup semisweet chocolate chips
• 1/4 cup unsalted butter
• 1/4 cup powdered sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• Pinch of salt

Directions

1. Preheat your oven to 450°F (230°C). Grease two ramekins and set aside.
2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring each time until smooth.
3. Stir in the powdered sugar until fully incorporated.
4. Add the egg, egg yolk, and vanilla extract, mixing until the batter is smooth and glossy.
5. Gently fold in the flour and salt, mixing until just combined.
6. Divide the batter evenly between the prepared ramekins.
7. Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
8. Let the cakes cool for about a minute, then carefully invert each onto a serving plate.
9. Serve warm with a scoop of vanilla ice cream, if desired.

Servings and Timing

• Servings: 2
• Prep Time: 10 minutes
• Cooking Time: 12-14 minutes
• Total Time: 25 minutes

Variations

• Espresso Lava Cake: Add 1/2 teaspoon of instant espresso powder to the batter for a coffee-infused twist.
• Peanut Butter Lava Cake: Add a teaspoon of peanut butter in the center of each ramekin before baking for a gooey surprise.
• White Chocolate Lava Cake: Substitute white chocolate chips for a creamy variation.
• Salted Caramel Lava Cake: Drizzle with salted caramel sauce before serving.

Storage/Reheating

While Chocolate Lava Cake is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 2 days. To reheat, warm in the microwave for 15-20 seconds, but note that the lava center may become less gooey.

10 FAQs

1. Can I make these ahead of time?
   Yes, you can prepare the batter, cover, and refrigerate. Bake just before serving.
2. Can I use dark chocolate instead of semisweet?
   Absolutely, dark chocolate adds a richer flavor.
3. What if I don’t have ramekins?
   Use a muffin tin, but reduce baking time slightly.
4. How do I prevent the cakes from sticking?
   Grease the ramekins well, or use non-stick spray.
5. Can I make this recipe dairy-free?
   Substitute butter with dairy-free margarine and use dairy-free chocolate chips.
6. Can I double the recipe?
   Yes, double the ingredients and bake in additional ramekins.
7. Can I use whole eggs instead of yolks?
   The extra yolk provides richness, but using two whole eggs may work if needed.
8. How do I know when it’s done baking?
   The edges should be set while the center remains slightly jiggly.
9. Can I add liqueur for flavor?
   Yes, add a teaspoon of liqueur like Bailey’s or Grand Marnier for extra depth.
10. What can I serve with it besides ice cream?
    Fresh berries, whipped cream, or a sprinkle of powdered sugar complement it well.

Conclusion

Chocolate Lava Cake is a quick and satisfying dessert that’s sure to impress. With its oozy, molten center and rich chocolate flavor, it’s perfect for date nights or any special occasion. Make it your own with added flavors or toppings, and enjoy this indulgent treat!

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