Teresa's Recipes
Chocolate Lava Cake
Indulge in the ultimate chocolate lover's dream with our Chocolate Lava Cake. This rich and decadent dessert boasts a perfectly baked exterior that gives way to a warm, gooey chocolate center, reminiscent of molten lava. Perfect for special occasions or a luxurious treat, this dessert is sure to impress your family and friends. Originating in the 1980s, this classic French dessert was created by chef Jean-Georges Vongerichten and has since become a favorite in restaurants around the world.
Ingredients
- 1/2 cup (1 stick), plus extra for greasing Unsalted butter
- 6 ounces, chopped Semi-sweet chocolate
- 1 cup Powdered sugar
- 1/4 cup All-purpose flour
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 large Egg yolks
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Calories: 450
- Fat: 30g
- Carbs: 40g
- Protein: 6g
- Sodium: 80mg
- Sugar: 30g
Instructions
- Preheat your oven to 425°F (220°C) and generously grease four custard cups with unsalted butter.
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. Microwave in 30-second intervals, stirring after each interval until the mixture is completely melted and smooth.
- Stir in the powdered sugar until well blended and the mixture is glossy.
- Whisk in the whole eggs and egg yolks, followed by the vanilla extract until fully combined.
- Gently fold in the flour until just combined; be careful not to overmix.
- Divide the batter equally among the prepared custard cups, filling each about 3/4 full.
- Place the custard cups on a baking sheet and bake for 12-14 minutes, until the edges are firm but the centers are still soft.
- Let the cakes stand for 1 minute before inverting onto dessert plates. Serve immediately to enjoy the warm, flowing chocolate center.
Tips
- For an extra touch, dust the custard cups with cocoa powder instead of flour for a more chocolatey flavor.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the richness of the cake.
- You can substitute the semi-sweet chocolate with dark chocolate for a more intense flavor.