Chocolate Molten Lava Cakes Recipe

Name: Chocolate Molten Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons canola oil; 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped; 3 ounces whole-wheat pastry flour (about 2/3 cup); 1/2 cup unsweetened cocoa; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 teaspoon vanilla extract; 3 large eggs; Baking spray with flour; Powdered sugar (optional)

Servings: persons

3 tablespoons unsalted butter
2 tablespoons canola oil
3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped
3 ounces whole-wheat pastry flour (about 2/3 cup)
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 large eggs
Baking spray with flour
Powdered sugar (optional)

1
Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
2
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.
3
Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
4
Preheat oven to 400u00b0.
5
Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400u00b0 for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 tablespoons canola oil, 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped, 3 ounces whole-wheat pastry flour (about 2/3 cup), and more.

Yes, Chocolate Molten Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Molten Lava Cakes

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