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Chocolate Lava Cake Recipe

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★★★★★

4.6 from 133 reviews

Indulge in a rich, decadent Chocolate Lava Cake featuring a perfectly gooey molten center surrounded by a tender chocolate cake exterior. This easy-to-make dessert combines dark and semi-sweet chocolate with espresso for enhanced depth, finished with a luscious melt-in-your-mouth texture perfect for any chocolate lover’s craving.

Ingredients

Scale

Dry Ingredients

  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon instant espresso granules

Chocolate and Butter

  • ¾ cups dark chocolate chips (approx 5 oz)
  • ½ cup semi-sweet chocolate chips (approx 4 oz)
  • 1 cup unsalted butter (2 sticks)

Wet Ingredients

  • 4 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup granulated sugar

Instructions

  1. Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Grease or butter your baking dish thoroughly; an 8×8 or 9×9 inch baking dish, a 9-inch skillet, or an oval dish works well.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, instant espresso granules, and salt until evenly combined.
  3. Melt chocolate and butter: In a small saucepan over low heat, melt the unsalted butter along with the dark and semi-sweet chocolate chips, stirring constantly to avoid burning. Alternatively, microwave in 10-15 second bursts, stirring between intervals until smooth and fully melted.
  4. Beat eggs with sugar and vanilla: Using a hand or stand mixer on medium-high speed, beat the room temperature eggs, granulated sugar, and vanilla extract until pale and doubled in volume, about 2 minutes.
  5. Incorporate dry ingredients: Lower the mixer speed to low and slowly beat in the flour mixture just until combined, approximately 30 seconds, being careful not to overmix.
  6. Add melted chocolate mixture: Gradually drizzle the warm melted chocolate and butter into the batter while mixing on low. Beat just until no streaks remain, about 30-60 seconds.
  7. Pour and smooth batter in dish: Transfer the batter evenly into the prepared baking dish and smooth the top with a spatula as needed.
  8. Bake the lava cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the edges start to pull away from the sides and the center remains slightly jiggly.
  9. Serve immediately: Scoop the lava cake and serve warm for the best molten effect. Pair with ice cream, whipped cream, powdered sugar dusting, or fresh berries for an extra indulgent touch.

Notes

  • Using room temperature eggs helps achieve the best volume when beating.
  • The instant espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Check early at 25 minutes to avoid overbaking; the center should still jiggle slightly.
  • Serve immediately for optimal gooey lava texture; leftovers can be warmed briefly.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Chocolate lava cake, molten chocolate cake, easy chocolate dessert, chocolate lava molten cake, rich chocolate cake, indulgent dessert

Find it online: https://tastygenius.com/chocolate-lava-cake-recipe/