Homemade Chocolate Lava Cake
True decadence at its best, this rich chocolate cake features a warm, gooey chocolate center that oozes out onto your plate. The exterior boasts a deeply satisfying texture, while the interior provides a molten surprise that will give you an OMG moment.
To enjoy it in all its chocolate glory, serve the cake straight from the oven, allowing the center to flow freely as you slice into it. For those who prefer a complement to the rich flavors, consider pairing the cake with a scoop of creamy vanilla ice cream, a handful of fresh berries, or a dollop of whipped cream.
Ingredients
4 teaspoons sugar
1/2 cup butter, cubed
4 ounces semisweet chocolate, my favorite is Ghiradelli Semisweet chocolate chips
1 cup confectioners sugar
2 eggs
2 egg yolks
1-1/2 teaspoons of instant coffee granules
3/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
1/2 teaspoon salt
Delicious Topping Ideas
Whipped Cream, Confectioner’s Sugar, Raspberries, Strawberry Jam or Cherry Chocolate Jam
Directions
Preheat oven to 400º.
Grease the bottom and sides of four ramekins (6 ounce ramekins); sprinkle each with 1 teaspoon of sugar. Place the ramekins on a baking sheet and set aside.
In a medium, microwave safe bowl, melt butter and chocolate; stir until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in the flour and salt. Spoon batter equally into the prepared ramekins.
Bake in heated oven for about 12 minutes, or until a thermometer reads 160º. The cake sides should be set and centers are soft.
Remove ramekins to a wire rack, and let cool for about 5 minutes.
Carefully run a butter knife around the cakes to loosen. Invert the warm cakes onto a serving dish. Lift ramekins of the cakes.
Serve warm with any additional toppings you’d like as mentioned above.
Homemade Chocolate Lave Cakes