Description
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.
Ingredients
Scale
- 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
- 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.