What could be better than cutting into a warm chocolate lava cake? Delicious, not overly sweet and so easy to make, this dessert will impress anyone! Top it with some vanilla ice cream and raspberries and you’re in for a treat.
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Easy Dark Chocolate Lava Cake
Delicious, not overly sweet and so easy to make, this dessert will impress anyone! Top it with some vanilla ice cream and raspberries and you're in for a treat.
Ingredients
- 6 ounces chopped dark or semisweet chocolate (I used 72 percent dark chocolate) - 170 grams
- 6 tablespoons unsalted butter, cut into small pieces - 85 grams
- ½ teaspoon espresso powder
- 2 eggs
- 2 egg yolks
- 5 tablespoons granulated sugar - 62 grams
- 1½ teaspoon vanilla extract
- ¼ cup all purpose flour - 30 grams
- 1 pinch salt
- cocoa powder and soft butter for preparing the ramekins
Instructions
- Preheat the oven to 425°F (218°C). Grease the ramekins with butter and then dust with a little cocoa powder. Tap out the excess.
- Chop the chocolates into smaller pieces so that they're easier to melt. Then add the chocolate pieces, butter and espresso powder into a heatproof bowl and melt them on low heat in a double boiler. You can also microwave them. Microwave for 10 seconds, take out the bowl and whisk, then do 5 seconds intervals and whisk in between. Continue until there is one or two bits of chocolate left, at this stage do not microwave again and just continue whisking until they're melted. This way you won't burn the chocolates. Set aside.
- In another bowl, whisk eggs, yolks and sugar for 1 minute. Add in vanilla extract and salt. Mix to combine. Add in flour and whisk.
- Fold in the melted chocolate mixture into the eggs.
- Divide the batter evenly into your ramekins or pan. Bake for 10-12 minutes until the edges are set but the middle is still shiny.
- Place a plate on each ramekin and turn it over (use oven mitts). Top with powdered sugar, cocoa powder, scoop of vanilla ice cream or raspberries. Enjoy!
Notes
Make ahead instructions:
You can prepare the batter a day ahead. Cover the ramekins with plastic wrap and refrigerate. Take the ramekins out of the fridge 30 minutes before baking for them to come to room temperature. Bake in the preheated oven and enjoy.
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