Ina Garten Chocolate Lava Cake

This Chocolate Lava Cake recipe from Ina Garten has a rich molten chocolate center that is sure to win you over. This impressive dessert can be prepared in less than 30 minutes and is appropriate for any celebration. This decadent chocolate dessert is easy to make and requires only a few basic ingredients.

It’s shockingly simple to whip up your own molten chocolate lava cakes at home. These bite-sized desserts are delicious because the chocolate filling is left undercooked on purpose.

Ina Garten Chocolate Lava Cake Ingredients

• Butter — If you don’t want your lava cakes to taste too salty, use unsalted butter.
• Chocolate — Personally, I prefer using semi-sweet chocolate, but feel free to use whatever kind of chocolate you like best. If you want the best smooth and melty centers, use a high-quality baking chocolate bar like Ghirardelli.
• Eggs — Two whole eggs and two egg yolks are needed to make this lava cake. The additional yolks give the lava a luxurious, velvety texture. You can use the extra egg whites in my recipe for meringue cookies or in an Eton mess.
• Flour — These lava cakes can be made with a small amount of flour. While the flour’s structural support is useful, using too much of it can lead to runny centers.

Optional Toppings for Chocolate Lava Cakes

After turning the hot lava cakes upside down onto plates, the party can begin in earnest. These chocolate lava cakes are the perfect base for a variety of delicious additions. Several of our top picks are as follows.

• Ice cream
• Chocolate ganache
• Melted peanut butter
• Salted caramel
• Whipped cream
• Mocha whipped cream from our flourless chocolate cake recipe
• Sprinkles
• Fresh berries

How To Make Ina Garten Chocolate Lava Cake?

• Preheat the oven to 450 degrees Fahrenheit. Place 6 (4- to 5-ounce) ramekins on a baking sheet and butter and lightly flour them.
• Melt the butter and chocolate in a double boiler over low heat, stirring constantly, until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and melt on high for 30 seconds, stirring every 30 seconds. Whisk everything together until smooth.
• Combine the eggs, egg yolks, sugar, and salt in a large mixing bowl. Mix on medium speed until the mixture is thick and pale yellow. Fold the chocolate and flour mixtures into the egg mixture until well combined. Divide the batter evenly between the prepared ramekins.
• Bake for 6–8 minutes, or until the sides are firm and set but the center is jiggly. Allow the cakes to cool for 1 minute in the ramekins.
• Place a small dessert plate on top of each ramekin and carefully invert the cake onto the plate. Allow for about 10 seconds before removing the ramekin to unmold the cakes. Sprinkle with powdered sugar and, if desired, garnish with berries. Serve right away.

Can I Prepare This In Advance?

The batter can be made in advance. If the cakes are baked too far in advance, the center may firm up as they set, losing their signature lava look. You can make the batter, cover the filled ramekins tightly, and store them in the fridge for up to 2 days. Before you put anything in the ramekins and stick them in the oven, bring them to room temperature.

Recipe Tips

• Avoid squeezing the flour into the measuring spoon. Measure the flour by weighing it or fluffing it and then spooning it into servings. If you add too much flour to the lava cake batter, the middle will become unpleasantly firm.
• Put the ramekins in the preheated oven once it has reached the proper temperature. The high heat ensures that the cake’s exterior will be done before the center. The outer shell will be perfectly cooked, while the chocolate lava center will remain gooey.
• To prevent the eggs from being overmixed, use room temperature eggs. If your eggs have been sitting in the fridge for a while, put them in a bowl of hot water from the sink.
• The chocolate lava cakes should not be overbaked, so keep a close eye on them as they bake. There needs to be some jiggling in the middle.

FAQ Section

What Are Some Suggestions For Serving?

Warm these molten chocolate cakes and serve them with vanilla ice cream, hot fudge sauce, and whipped cream. You can also use fresh berries or sprinkles as a garnish. Caramel sauce, drizzled atop the cakes, is another favorite addition of mine.

Can I Put These Lava Cakes In The Freezer?

Yes, you can! Lava cakes can be frozen for up to three months if they are baked, cooled, and then stored in an airtight container. Heat from frozen in the microwave for a few minutes until hot.

What If I Don’t Have Any Ramekins?

You can use a muffin tin in place of ramekins if you don’t have any. Due to the muffin pan’s thinner design compared to a ramekin, baking time will be reduced.

Ina Garten Chocolate Lava Cake Nutrition Facts

Amount Per Serving

• Calories 660
• Total Fat 41g
• Saturated Fat 24g
• Trans Fat 0.9g
• Cholesterol 304mg
• Sodium 234mg
• Potassium 251mg
• Total Carbohydrate 66g
• Dietary Fiber 3.7g
• Sugars 47g
• Protein 10g
• Vitamin A 21%
• Vitamin C 0%
• Calcium 6%
• Iron 22%

Ina Garten Chocolate Lava Cake

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 13 minutesCook time: 8 minutesRest time: 1 minuteTotal time: 22 minutesServings:6 servingsCalories:660 kcal Best Season:Suitable throughout the year

Description

This Chocolate Lava Cake recipe from Ina Garten has a rich molten chocolate center that is sure to win you over. This impressive dessert can be prepared in less than 30 minutes and is appropriate for any celebration. This decadent chocolate dessert is easy to make and requires only a few basic ingredients.

Ingredients

• ½ cup unsalted butter (113g)
  
• 6 ounces bittersweet chocolate chopped (168g)
  
• 2 large eggs
  
• 2 large egg yolks
  
• ¼ cup granulated sugar (50g)
  
• ⅛ teaspoon salt
  
• 2 tablespoons all-purpose flour

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Place 6 (4- to 5-ounce) ramekins on a baking sheet and butter and lightly flour them.
   
2. Melt the butter and chocolate in a double boiler over low heat, stirring constantly, until smooth. Alternatively, place the butter and chocolate in a microwave-safe bowl and melt on high for 30 seconds, stirring every 30 seconds. Whisk everything together until smooth.
   
3. Combine the eggs, egg yolks, sugar, and salt in a large mixing bowl. Mix on medium speed until the mixture is thick and pale yellow. Fold the chocolate and flour mixtures into the egg mixture until well combined. Divide the batter evenly between the prepared ramekins.
   
4. Bake for 6–8 minutes, or until the sides are firm and set but the center is jiggly. Allow the cakes to cool for 1 minute in the ramekins.
   
5. Place a small dessert plate on top of each ramekin and carefully invert the cake onto the plate. Allow for about 10 seconds before removing the ramekin to unmold the cakes.
6. Sprinkle with powdered sugar and, if desired, garnish with berries. Serve right away.

Notes

• Avoid squeezing the flour into the measuring spoon. Measure the flour by weighing it or fluffing it and then spooning it into servings. If you add too much flour to the lava cake batter, the middle will become unpleasantly firm.
• Put the ramekins in the preheated oven once it has reached the proper temperature. The high heat ensures that the cake’s exterior will be done before the center. The outer shell will be perfectly cooked, while the chocolate lava center will remain gooey.
• To prevent the eggs from being overmixed, use room temperature eggs. If your eggs have been sitting in the fridge for a while, put them in a bowl of hot water from the sink.
• The chocolate lava cakes should not be overbaked, so keep a close eye on them as they bake. There needs to be some jiggling in the middle.

Keywords:Ina Garten Chocolate Lava Cake, Chocolate Lava Cake