Dark Chocolate Lava Cakes
These Dark Chocolate Mini Lava Cakes feature a rich, tender cake exterior with a luxurious molten chocolate center. They’re quick to prepare, easy to bake, and perfect for special occasions or whenever you’re craving an indulgent chocolate dessert.
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Servings: 4 cakes
Ingredients
- 7 oz dark chocolate bar 72% cocoa, chopped
- ½ cup unsalted butter
- 1 large egg
- 3 large egg yolks
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- 4 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 pieces dark chocolate about 0.5 oz each, for centers
Instructions
- In a small saucepan over low to medium-low heat, melt butter and chopped dark chocolate together, stirring frequently until smooth. Remove from heat and cool for 5–8 minutes.
- Preheat oven to 425°F (220°C). Generously spray four ramekins with baking spray (or butter and lightly dust with cocoa powder) and place on a baking sheet.
- In a medium bowl, beat egg, egg yolks, and sugar using a hand mixer on medium speed for about 2 minutes until slightly thickened and pale.
- Add flour, salt, and vanilla extract. Beat again for 1–2 minutes until smooth.
- With mixer on low, slowly drizzle in melted chocolate mixture until just combined. Batter will be thick and glossy.
- Divide batter evenly among prepared ramekins.
- Press one piece of dark chocolate into the center of each ramekin.
- Bake for 10–11 minutes until edges are set but centers remain soft.
- Cool for 5–10 minutes. Run a knife around edges, place a plate on top, and carefully invert to release.
- Serve warm with optional vanilla ice cream or whipped cream.