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.
Ingredients
- ½ cup unsalted butter (113g)
- 6 ounces bittersweet chocolate (168g) chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- 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.
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.
Nutrition
Calories: 381kcalCarbohydrates: 25gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 77mgPotassium: 195mgFiber: 2gSugar: 19gVitamin A: 653IUCalcium: 39mgIron: 2mg
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