I’ve prepared this dish several times this month, and it never fails to be amazing!
Few desserts capture the warmth of family gatherings and special celebrations quite like chocolate lava cake. Originating from French cuisine, it’s now a favorite treat across the Midwest and beyond. With its rich, molten center that oozes chocolate, this cake is both simple to make and indulgent—a guaranteed crowd-pleaser.
The charm of lava cake is its flexibility. Serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for ultimate decadence. Toss in some fresh raspberries or strawberries for a pop of color, and sprinkle powdered sugar on top for a touch of elegance. Whether enjoyed with coffee or a cold glass of milk, it’s a dessert that feels both comforting and festive.
Chocolate Lava Cake
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ½ cup | Adds richness |
| Dark chocolate chips | 1 cup | Use good-quality chocolate |
| Eggs | 2 large | Whole |
| Egg yolks | 2 large | Extra richness |
| Granulated sugar | ¼ cup | |
| All-purpose flour | 2 tbsp | |
| Salt | ¼ tsp | Balances flavors |
| Vanilla extract | 1 tsp |
Directions
- Preheat oven to 425°F (220°C). Grease 4 ramekins (or foil cups) with butter and dust lightly with flour.
- Melt chocolate and butter together over low heat until smooth. Remove from heat and let cool slightly.
- Beat eggs, yolks, and sugar until thick and pale.
- Gently fold melted chocolate into the egg mixture. Add flour, salt, and vanilla; stir until just combined.
- Divide batter evenly among ramekins and place on a baking sheet.
- Bake for 12–14 minutes, until edges are set but centers remain soft.
- Let rest for 1 minute, then invert onto plates and serve immediately with your favorite toppings.
Tip: For extra flair, top with berries, powdered sugar, or a drizzle of caramel.
