Mini Chocolate Lava Cakes are a delightful dessert that’s surprisingly easy to make at home. Imagine biting into a warm, fudgy cake with a gooey, molten chocolate center – that’s exactly what you’ll get with this recipe. Whether you’re celebrating a special occasion or just craving something sweet, these individual cakes are sure to impress.
Why You Will Love This Recipe
This Mini Chocolate Lava Cakes recipe is special because it delivers a restaurant-quality dessert without the fuss. The recipe uses simple ingredients you probably already have in your pantry, and it comes together quickly, making it perfect for those last-minute dessert cravings. Plus, the individual portions make serving a breeze and add a touch of elegance to any meal. The combination of a rich, chocolatey flavor and a warm, molten center is simply irresistible.
Ingredients
- 4 ounces semi-sweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Ramekins
Preheat your oven to 425°F (220°C). Grease and flour two 6-ounce ramekins. This will prevent the Mini Chocolate Lava Cakes from sticking and help them release easily. Make sure to coat every bit of the ramekin.
2. Melt Chocolate and Butter
In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Be careful not to burn the chocolate. Remove from heat and let it cool slightly.
3. Whisk Eggs, Yolks, Sugar, and Salt
In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until the mixture is light and slightly pale. This usually takes about a minute or two.
4. Combine Wet and Dry Ingredients
Pour the melted chocolate mixture into the egg mixture and gently fold until just combined. Be careful not to overmix. Then, add the flour and fold until just incorporated. A few streaks of flour are okay at this point; overmixing can lead to a tougher cake.
5. Fill the Ramekins
Divide the batter evenly between the prepared ramekins.
6. Bake the Mini Chocolate Lava Cakes
Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft. The baking time can vary depending on your oven, so keep a close eye on them. The tops should look set, but a slight jiggle in the center is what you’re looking for.
7. Let Cool Briefly and Invert
Let the Mini Chocolate Lava Cakes cool in the ramekins for about 1 minute. Then, carefully run a knife around the edges to loosen them. Place a plate over the ramekin and gently invert.
8. Dust and Serve Immediately
Dust with powdered sugar, if desired, and serve immediately. The warm, molten center is best enjoyed right away!
Serving Suggestions
These Mini Chocolate Lava Cakes are fantastic on their own, but you can elevate the experience with a few simple pairings. A scoop of vanilla ice cream or a dollop of fresh whipped cream adds a cool contrast to the warm, rich cake.
For a more sophisticated touch, consider adding a few fresh raspberries or strawberries. The tartness of the berries cuts through the sweetness of the chocolate beautifully. These are perfect for a romantic dessert, a dinner party, or any special celebration where you want to impress. Their elegant presentation and decadent flavor make them a guaranteed hit.
Storage and Reheating
If you happen to have any leftover Mini Chocolate Lava Cakes (which is unlikely!), you can store them in the refrigerator for up to 2 days. Cover them tightly with plastic wrap to prevent them from drying out.
To reheat, you can microwave them for about 20-30 seconds, but be aware that the molten center may not be as gooey as when they were freshly baked. A better option is to reheat them in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through. Keep a close watch to prevent overbaking.
Key Details
- Prep time: 15 minutes
- Cook time: 12-15 minutes
- Servings: 2
- Equipment:
- 2 (6-ounce) ramekins
- Mixing bowls
- Whisk
- Pot for double boiler (or microwave-safe bowl)
Mini Chocolate Lava Cakes
Ingredients
- 4 ounces semi-sweet chocolate chopped
- 4 tablespoons 1/2 stick unsalted butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 425°F (220°C). Grease and flour two 6-ounce ramekins.
- In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until light and slightly pale.
- Pour the melted chocolate mixture into the egg mixture and gently fold until just combined. Then, add the flour and fold until just incorporated.
- Divide the batter evenly between the prepared ramekins.
- Bake for 12-15 minutes, or until the edges are set and the center is still slightly soft.
- Let the Mini Chocolate Lava Cakes cool in the ramekins for about 1 minute. Then, carefully run a knife around the edges to loosen them. Place a plate over the ramekin and gently invert.
- Dust with powdered sugar, if desired, and serve immediately.