Hot Lava Cakes
These rich and decadent hot lava cakes are a chocolate lover’s dream. With an irresistibly gooey center and bold, intense chocolate flavor, they’re best served straight from the oven while the molten middle is still warm and flowing. Perfect for an indulgent dessert that feels like pure luxury in every bite.
Ingredients
- all-purpose flour
- unsweetened cocoa
- espresso powder
- baking powder
- unsalted butter
- white sugar
- eggs
- vanilla extract
- 71% dark chocolate bar
- powdered sugar
Making the Hot Lava Cakes
- Place the dry ingredients in a bowl and stir to mix: flour, unsweetened cocoa, espresso powder, baking powder, salt
- In a medium mixing bowl, combine the softened butter and sugars. Mix until well blended. Add in the eggs and vanilla. Mix again until well blended.
- Fold the dry ingredients into the egg mixture. Fold gently to avoid creating many air bubbles. Add in the chopped chocolate and fold once more to mix evenly.
- Divide the batter evenly among eight ramekins.
Hot Lava Cakes
Ingredients
- ¾ cup all purpose flour sifted
- ⅔ cup unsweetened cocoa
- 5 tsp instant espresso powder
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter softened
- ⅔ cup granulated sugar
- 5 large eggs
- 1½ tsp vanilla extract
- 1 2.6 oz dark chocolate bar (71% cocoa)
- 2 tbsp powdered sugar
Instructions
- Measure and sift the flour, cocoa, espresso powder, baking powder, and salt as you add them into the bowl. Lightly stir to mix.
- Place softened butter in a large mixing bowl. Beat with a mixer at medium speed for 1 minute. Add granulated and brown sugars, beating until well blended.
- Fold the flour mixture into the sugar mixture. Finely chop the chocolate into tiny slivers and fold it into the mixture.
- Divide the batter evenly into eight ramekins. Place ramekins on a jelly pan. Cover and refrigerate for four hours. **Can be made ahead and refrigerated up to 2 days.
- Preheat oven to 350 degrees.
- Take ramekins out of the fridge and let stand at room temperature for about 10 minutes. Uncover and bake for 20 minutes or until cakes are puffy and slightly crusty on top.
- Sprinkle evenly with powdered sugar. Serve immediately.