Imagine cutting into a perfectly baked chocolate cake and watching a river of molten chocolate cascade onto your plate, creating a moment of pure culinary ecstasy. These French-inspired Bittersweet Chocolate Lava Cakes are not just a dessert – they're a decadent experience that transforms an ordinary evening into a gourmet adventure. With just 32 minutes from start to finish, you can create a restaurant-quality dessert that will leave your guests speechless and craving more.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
Instructions
- Prepare your equipment: Gather 4 individual ramekins (6-ounce size), a double boiler or microwave-safe bowl, whisk, and rubber spatula.
- Preheat the oven to 425°F (218°C). Generously butter the inside of each ramekin, then dust with cocoa powder to prevent sticking. Place prepared ramekins on a baking sheet.
- Create a double boiler by filling a saucepan with 1-2 inches of water and bringing to a gentle simmer. Place a heatproof bowl on top, ensuring the bottom doesn't touch the water.
- Melt the unsalted butter and chopped bittersweet chocolate together in the double boiler, stirring continuously until smooth and fully combined. Remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk together whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly thick, about 3-4 minutes.
- Gently fold the melted chocolate mixture into the egg mixture, being careful not to deflate the eggs. Use smooth, careful motions with a rubber spatula.
- Sift the flour and salt into the chocolate mixture, folding gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- Bake in the preheated oven for 10-12 minutes. The edges should be set, but the center should still look slightly jiggly.
- Remove from oven and let rest for 1-2 minutes. Run a small knife around the edges to loosen.
- Carefully invert each ramekin onto a serving plate. The cake should release easily, with a molten chocolate center flowing out.
- Optional: Dust with powdered sugar, serve with a scoop of vanilla ice cream, or garnish with fresh berries.
- Serve immediately while the chocolate center is still warm and liquid. Best enjoyed right after baking.
Tips
- Temperature is crucial: Ensure your butter and chocolate are melted smoothly but not overheated.
- Don't overmix the batter – gentle folding preserves the delicate texture.
- Use high-quality bittersweet chocolate for the most intense flavor.
- Buttering and cocoa-dusting ramekins is key to easy cake release.
- Timing is everything – remove cakes from oven when edges are set but center is still soft.
- Serve immediately for that classic molten chocolate center.
- For visual appeal, use white plates to showcase the rich chocolate color.
- Optional garnishes like vanilla ice cream or fresh berries can elevate the presentation.
Nutrition Facts
Calories: 505kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: 22g
Cholesterol: mg
