How to Make Easy Chocolate Lava Cake Recipe | Molten Chocolate Cake

 Easy Chocolate Lava Cake Recipe

Today I'm gonna teach you how to make chocolate lava cakes. These are so easy to make. They come together in about 30 minutes and they have the most decadent surprise inside. You're gonna love this recipe. Let's get started. (hands tapping)(bell dinging) You'll need four eight-ounce ramekins. Grease those with butter then dust the insides with a little bit of flour, tapping out the excess. This quick-prep will keep the cakes from sticking to the cups. Place those on a baking sheet and set them aside. Also, preheat your oven to 450 degrees Fahrenheit. Next, set up a double boiler and you don't need any fancy equipment, just a medium saucepan. Add some hot water to the bottom and place a medium mixing bowl over the top. 

CHOCOLATE LAVA CAKE INGREDIENTS:

►1 stick (1/2 cup) unsalted butter + more to grease ramekins

►6 oz  (180grams) semisweet chocolate chips

►2 whole large eggs

►2 large egg yolks

►1/4 cup sugar

►1/4 tsp salt

►1 tsp vanilla extract. 

►3 Tbsp all-purpose flour + more to dust the pan

You wanna make sure the bowl is over the steam and not over the water. Add six ounces of semi-sweet chocolate chips and one stick or half a cup of unsalted butter, cut into pieces. Keep that at medium, low heat, you just want the water below to stay at a simmer. Stir constantly for about three to five minutes or until the butter and chocolate are completely melted and well blended then take it off the heat and set it aside. Now in a second large mixing bowl, combine two large eggs and two egg yolks. 

You can keep the egg whites for breakfast the next day, we have a great recipe on our blog for an egg white omelet. Next, add 1/4 cup of granulated sugar and a 1/4 teaspoon of salt. Beat those together with an electric mixer for five minutes or until the eggs are lightened in color and whipped. You can see how thick and fluffy that mixture is when you pull up on the whisk. Pour all of your warm chocolate sauce into the egg mixture. Also, add one teaspoon of real vanilla extract and we use a homemade vanilla extract. I have the tutorial linked in the notes. Fold that together until it's mostly combined then fold in three tablespoons of all-purpose flour and continue folding until it's very well-blended. As soon as that flour is well incorporated, stop mixing and divide the chocolate batter between the four prepared ramekins and I love using my trigger release ice cream scoop, it makes this process a little less messy and a little bit easier. 

        I'll link to this and all of our favorite tools for making this recipe in the notes. Make sure you get every last drop of that tasty batter and once they're evenly portioned, bake in the center of a preheated oven at 450 degrees Fahrenheit for about 10 to 12 minutes. My oven takes closer to 12 minutes. You want the outsides to be firm and dry and the centers should be soft and just barely wobbly. All right, these are out of the oven and they smell so good. Super chocolatey. So what we're gonna do is, let them rest for one minute and then as soon as that minute is up you're gonna transfer them to plates. My plates don't match, don't judge me. (laughing) All right, and then take one of them and use protection for your hands because the bowls are still hot. And. I'm just gonna take that. And invert it onto a plate. (plate clanking) Oh, there it goes. (laughing) Uh-oh, that's not something you wanna hear.  Normally these come out really easily. Normally,

 I dunno what's going on today. (bowl clanking) Okay. And our second one. And you wanna bake these until they've puffed up nicely. They should be dry on the outside but soft inside with just the slightest bit of jiggle in the center. That's how you know they're done. Voila! And when I put them on the plates. I do like to put them off to the edge of the plate because I like to put a little bit of ice cream and berries to serve. So let's just scooch those over a teensy bit. And I'm gonna go get some ice cream. Be right back. All right, I'm so excited. I got a fresh tub of ice cream that's just the best thing ever. (giggling) Okay, and I don't like putting ice cream on top because I don't want the flavors to compete and it cools down the cake and this is best served warm so you've got that ooey-gooey filling. You don't wanna cool it down too quickly. So what I love to do is I like to dust the top with powdered sugar. Which looks so pretty. Generous amount. And then. 

A scoop of ice cream on the side. Okay. And that's gonna start melting a little bit next to the warm cake. And, of course, some fresh berries, because they look so pretty and chocolate and berries just go so well together. We're gonna cut them in half to make it prettier. The easiest way to dress up dessert. Throw a few raspberries on there. Just to fancy it up and that's all there is to it. We're gonna dig in 'cause I cannot wait. Okay, here we go. Find my spoon.  Ok Deep breath.Oh! Come to mama! And you can see how that chocolate lava just pours out of the cake.