Chocolate Lava Cakes are rich, indulgent, and really fun to eat. You get a chocolate cake, plus a molten chocolate custard in one desert, a chocolate lover’s dream. This version of a Chocolate Lava Cake is is easy to whip up and is perfect for those occasions that call for something special.
Today just happens to be one of those days… It’s my birthday! Yep, I’m a Valentine’s Baby :). I don’t usually have cake for my birthday (weird I know), but this year feels so different I decided I needed to make something to set the day apart. These are perfect because they’re little individual cakes so I can easily save the other portions for later. Because trust, I will eat all of these.
The main flavor of this cake comes from your chocolate. I’m using bittersweet chocolate bars, but you can use whatever chocolate you like the taste of. I will say be careful using chocolate chips. Because they are generally made to resist melting, they sometimes might not give you the molten center you’re looking for.
Also, if you overbake and don’t end up with a molten center, the cake is still tasty, all be it not as fun.
Chocolate Lava Cake
- 12 oz butter
- 8 oz bittersweet chocolate
- 3 large eggs
- 3 egg yolks
- ⅓ c sugar
- 1 tbsp vanilla extract
- 1 tsp instant coffee
- ⅛ tsp salt
- 3 tbsp flour
- Prepare ramekins with preferred non-stick method. Preheat oven to 450F.
- Using a double boiler heat chocolate and butter until melted. Set chocolate sauce aside to cool slightly.
- In a large bowl, whole eggs, egg yolks, and sugar. With a hand mixer beat until egg mixture is fluffy and a pale yellow color, about 2-3 minutes.
- Add coffee, vanilla, salt, and chocolate sauce. Fold until mostly combined.
- Fold flour into the mixture until just incorporated . Do not overmix.
- Divide batter evenly into prepared ramekins.
- Bake at 450F for 10-12 minutes. Smaller ramekins will need less time.
- Let cakes cool for about 1 minute, and invert onto plate for serving.
- Garnish with powdered sugar, ice cream and/or berries.