Description
A quick and easy weeknight dessert featuring warm, molten chocolate centers served with vanilla ice cream. Ready in just 22 minutes with simple pantry ingredients.
Ingredients
Scale
- 4 ounces semi-sweet chocolate chips or chopped bar
- 2 tablespoons unsalted butter
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- A pinch of salt
- Butter for greasing ramekins
- Cocoa powder or flour for dusting ramekins
- Vanilla ice cream for serving
- Powdered sugar for dusting
- Mint leaves or raspberries for garnish
Instructions
- Preheat oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust with cocoa powder or flour, tapping out excess.
- Chop chocolate into small pieces. Place chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy (about 60-90 seconds). Let cool for one minute.
- In a separate bowl, whisk eggs, egg yolks, sugar, and salt vigorously for about one minute until the mixture lightens in color and becomes slightly fluffy.
- Pour the melted chocolate mixture into the egg mixture. Whisk gently to combine. Sift in the flour and fold with a spatula until just combined. The batter should be thick and glossy.
- Divide the batter evenly among the prepared ramekins, filling them about 3/4 full. Place ramekins on a baking sheet.
- Bake for exactly 12 minutes. The edges should be set and firm, but the center should still jiggle slightly when shaken.
- Remove from oven and let sit for 1 minute. Run a knife around the edge to loosen.
- Place a small plate upside down over a ramekin, flip it over, and lift the ramekin off to release the cake.
- Serve immediately topped with vanilla ice cream, powdered sugar, and fresh raspberries or mint.
Notes
Timing is critical; check at 11 minutes as ovens vary. Do not overmix the flour to avoid a tough texture. For make-ahead, fill ramekins and freeze for up to a month, baking from frozen for 15-18 minutes. Do not store baked cakes as they will lose their molten center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cake with 1/2 scoo
- Calories: 380
- Sugar: 28
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: chocolate lava cake, molten chocolate cake, weeknight dessert, easy chocolate dessert, ramekin cake, 5pm dinner, gluten-free option, dairy-free option