Could there be anything more beautiful than molten chocolate oozing out of a decadent chocolate cake?
Nope, there isnt!
Simply Recipes / Hannah Zimmerman
Chocolate Lava Cake is a small, individual-sized cake.
Simply Recipes / Hannah Zimmerman
Chocolate Lava Cake is the perfect, romantic dessert for Valentines Day or for when youre trying to impress.
No Ramekin?
The molten lava cakes are baked in six-ounce ramekins.
Simply Recipes / Hannah Zimmerman
If you dont have any, bake them in a muffin tin.
Also, reduce the cook time to 9 minutes.
Use anoffset spatulaor butter knife to lift and transfer each cake from the cutting board onto dessert plates.
Simply Recipes / Hannah Zimmerman
Since every oven is different, start checking 9 to 10 minutes in.
When done, the edges are firm and the centers are still soft and jiggly.
Gently poke the center of a cake with your finger to test.
Simply Recipes / Hannah Zimmerman
Sadly, you cant go back and un-bake them.
The center wont be runny, but they will still be delicious!
Next time, reduce the bake time by 1 to 2 minutes.
Simply Recipes / Hannah Zimmerman
Delicious Variations
I love this recipe because it is very customizable.
The center will begin to harden as it cools.
I do not recommend baking them ahead of time.
Simply Recipes / Hannah Zimmerman
Just add one minute to the bake time.
Reheat them in the microwave for 30 seconds before serving.
The center wont be as gooey, but Id enjoy them regardless!
Simply Recipes / Hannah Zimmerman
Looking for Decadence?
Use your hands to lightly grease the inside of four 6-ounce ramekins with butter.
Fill a medium pot with about 2 inches of water.
Simply Recipes / Hannah Zimmerman
Set it over medium-high heat to bring the water to a gentle boil.
Place a medium heat-proof bowl on top of the pot.
The boiling water should not touch the bottom of the bowl.
Simply Recipes / Hannah Zimmerman
This is called a double boiler.
Add the chocolate chips and butter to the bowl and use a rubber spatula to mix until melted.
Set it aside to cool for 5 to 10 minutes.
When the chocolate mixture feels cool to the touch, scrape it into the egg mixture.
Whisk in the flour until just combined.
The batter will be thick, so you might switch to a rubber spatula if needed.
Divide the batter evenly into the prepared ramekins and place the ramekins on a baking sheet.
Bake for 11 to 12 minutes, until the edges are firm and the centers are still soft.
Carefully and gently poke the center of a lava cake with a finger.
It should be jiggly, not fully set.
Let the lava cakes cool for 3 minutes before serving.
To invert the lava cake: Cover a ramekin with an inverted dessert plate.
Carefully flip the ramekin upside down and let it stand for a few seconds.
Lift the ramekin to unmold the lava cake.
Repeat with the remaining lava cakes while they are still warm.
I recommend that you eat your lava cakes warm, soon after they come out of the oven.
The molten center will start to solidify as it cools.
