Chocolate Lava Cakes

End your New Year’s feast with the ultimate indulgence: Chocolate Lava Cakes. These gooey delights are as fun to make as they are to eat.

Ingredients

  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • Butter and cocoa powder for greasing ramekins
  • Powdered sugar for dusting
  • Optional: vanilla ice cream or whipped cream for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess. Place prepared ramekins on a baking sheet.
  2. Create a double boiler by placing a heat-safe bowl over a pot of simmering water (make sure the bottom doesn’t touch the water). Add chocolate and butter to the bowl.
  3. Stir occasionally until chocolate and butter are completely melted and smooth. Remove from heat and let cool slightly.
  4. In a separate large bowl, whisk together eggs, sugar, vanilla extract, and salt until well combined and slightly lightened in color (about 2 minutes).
  5. Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
  6. Sift the flour over the chocolate mixture and gently fold it in until just combined. Don’t overmix.
  7. Divide the batter evenly among the prepared ramekins. Each should be about 3/4 full.
  8. Bake for 12-14 minutes until the edges are set but the center still jiggles slightly when gently shaken. The tops should be set but look slightly under-baked.
  9. Remove from oven and let cool for 1 minute.
  10. To serve, run a knife around the edge of each ramekin, place a plate on top, and carefully invert to release the cake.
  11. Dust with powdered sugar and serve immediately while the centers are still warm and gooey.

Notes

  • Prep Time: 20 minutes
  • Cook Time: 12-14 minutes
  • Serves: 4

Important Tips:

  • Do not overbake, or you’ll lose the molten center
  • Ramekins can be prepared ahead and refrigerated for up to 4 hours before baking
  • If baking from refrigerated, add 1-2 minutes to the baking time
  • Serve immediately for the best lava cake experience
  • The center should be liquid when served – this is intentional and safe to eat