Ina Garten’s Chocolate Lava Cake is a rich, decadent dessert perfect for chocolate lovers. With its signature molten center, this cake delivers a delicious balance of a firm, cake-like exterior, and a gooey, warm chocolate interior. It’s a crowd-pleaser and ideal for special occasions or as a luxurious treat for yourself.

What is Ina Garten Chocolate Lava Cake?

Ina Garten’s Chocolate Lava Cake is a small, individual-sized dessert that has a soft, molten chocolate center. When you cut into the cake, the warm chocolate flows out, creating an irresistible experience. This classic dessert is quick to make and offers an elegant presentation, perfect for dinner parties or romantic dinners.

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Why You Should Try This Recipe

Rich and indulgent: The warm, gooey chocolate center is a treat for anyone who loves chocolate.

Simple ingredients: It uses common pantry ingredients like butter, chocolate, eggs, and sugar.
Elegant and impressive: Despite being easy to make, it looks and tastes like a fancy restaurant dessert.
Quick to prepare: The cake takes only minutes to put together, making it a great last-minute dessert.

Perfect for portion control: These individual-sized cakes are ideal for serving small groups or enjoying a single indulgent treat.

Ingredients Needed to Make Ina Garten Chocolate Lava Cake

6 oz bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter

2 large eggs
2 large egg yolks
1/4 cup granulated sugar

2 tbsp all-purpose flour
1/4 tsp salt
1 tsp vanilla extract

Powdered sugar, for dusting (optional)
Vanilla ice cream or whipped cream, for serving (optional)

Instructions to Make Ina Garten Chocolate Lava Cake

Preheat the oven: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins or oven-safe dishes generously with butter and dust with a light coating of flour or cocoa powder to prevent sticking.

Melt the chocolate and butter: In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until the chocolate and butter are fully melted and smooth. Remove from heat and let it cool slightly.
Prepare the egg mixture: In a separate mixing bowl, whisk together the eggs, egg yolks, and sugar until pale and thick, about 2-3 minutes. Add the vanilla extract and mix well.
Combine the mixtures: Gradually fold the melted chocolate mixture into the egg mixture, stirring gently until combined.

Add the flour and salt: Sift the flour and salt over the chocolate mixture and gently fold them in until no streaks of flour remain. Be careful not to overmix.
Pour into ramekins: Divide the batter evenly between the prepared ramekins, filling each about three-quarters full.
Bake the cakes: Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the center remains soft and slightly jiggly. The top should look firm but the center will be gooey.

Let the cakes rest: Remove the cakes from the oven and let them rest for 1-2 minutes before serving.
Serve: Gently run a knife around the edges of each cake and invert the ramekins onto serving plates. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream.

What Goes Well With Ina Garten Chocolate Lava Cake

Vanilla ice cream: The contrast of warm lava cake and cold ice cream creates a perfect balance.

Whipped cream: A dollop of fresh whipped cream adds a light, airy contrast to the rich chocolate.
Berries: Fresh raspberries or strawberries bring a bright, tart flavor that complements the chocolate.
Chocolate sauce: For an extra indulgent touch, drizzle warm chocolate sauce over the cake.

Espresso or coffee: A hot cup of espresso or coffee pairs wonderfully with the deep chocolate flavors.

Essential Tips for Perfecting Ina Garten Chocolate Lava Cake

Use high-quality chocolate: The flavor of the cake relies heavily on the chocolate, so use the best quality you can find. Bittersweet or semisweet chocolate works best.
Grease the ramekins well: Thoroughly grease the ramekins and dust with flour or cocoa powder to ensure the cakes come out easily.

Watch the baking time: Keep a close eye on the cakes while they bake. The edges should be set but the center should remain soft for the molten effect.
Serve immediately: These cakes are best enjoyed straight from the oven while the center is still molten and warm.
Prepare in advance: You can make the batter ahead of time and refrigerate the filled ramekins for up to 24 hours. Just add an extra minute or two to the baking time if the batter is cold.

Variations of Ina Garten Chocolate Lava Cake

Peanut Butter Lava Cake: Add a spoonful of peanut butter to the center of each ramekin before baking for a delicious peanut butter surprise.
Salted Caramel Lava Cake: Drizzle salted caramel sauce inside the ramekin before adding the batter for a molten caramel center.
Espresso Chocolate Lava Cake: Add 1 tsp of instant espresso powder to the batter for a coffee-flavored twist.

Mint Chocolate Lava Cake: Stir in a few drops of peppermint extract for a refreshing mint-chocolate version.
White Chocolate Lava Cake: Substitute dark chocolate with white chocolate for a creamy, vanilla-flavored lava cake.

Storing Ina Garten Chocolate Lava Cake: Best Practices

Refrigerate before baking: You can refrigerate the unbaked batter in the ramekins for up to 24 hours.

Refrigerate leftovers: If you have leftover baked cakes, store them in the refrigerator for up to 2 days, but they will lose their molten center upon reheating.
Freeze the batter: Freeze the unbaked cakes for up to 3 months. Let them thaw in the refrigerator before baking.

Reheating Ina Garten Chocolate Lava Cake: Best Practices

Microwave: Reheat individual cakes in the microwave for 10-15 seconds, but be aware that the molten center may solidify upon reheating.

Oven: Reheat in a preheated oven at 300°F (150°C) for about 5-7 minutes, though the lava center may become less runny.
Serve fresh: For the best experience, serve lava cakes fresh out of the oven.

FAQs

Can chocolate lava cakes be made ahead of time?

Yes, chocolate lava cakes can be made ahead of time. Prepare the batter and pour it into the ramekins, then refrigerate for up to 24 hours. Bake directly from the refrigerator, adding an extra minute or two to the baking time.

How do you know when the chocolate lava cake is done?

Chocolate lava cake is done when the edges are set, but the center is still soft and slightly jiggly. This usually takes about 12-14 minutes at 425°F. The top should look firm, but the middle will remain molten.

Can you reheat chocolate lava cake?

Yes, you can reheat chocolate lava cake, though the molten center may solidify. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F for about 5-7 minutes.

What type of chocolate is best for lava cake?

Bittersweet or semisweet chocolate is best for lava cake, as it provides a rich, balanced flavor. High-quality chocolate with at least 60-70% cocoa content works well for this dessert.

Final Words

Ina Garten’s Chocolate Lava Cake is the ultimate indulgent dessert, perfect for special occasions or whenever you’re craving a rich, molten chocolate treat. With its gooey center and soft, cake-like edges, this dessert is simple to make yet impressive to serve. Pair it with ice cream, whipped cream, or fresh berries for a luxurious experience. Give it a try, and enjoy the magic of warm, melty chocolate in every bite!

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