Description
Ina Garten’s Chocolate Lava Cake is a timeless, indulgent dessert that combines the richness of chocolate with a warm, gooey center that oozes out when you cut into it. This decadent dessert, often referred to as molten lava cake, is a favorite for special occasions, dinner parties, or simply when you’re in the mood for an extra-special treat. Ina Garten’s recipe takes this dessert to the next level with its perfect balance of flavors and textures. The crispy outer layer gives way to the molten, fudgy center, creating a luxurious chocolate experience.
Ingredients
Scale
Gather the following ingredients to make Ina Garten’s Chocolate Lava Cake:
- 6 oz good-quality semisweet or bittersweet chocolate, coarsely chopped
- ½ cup (1 stick) unsalted butter
- 1 cup powdered sugar
- 2 whole eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour
- Butter and flour for greasing ramekins
- Optional: 6 small squares of chocolate for molten center (such as semisweet or milk chocolate)
- Optional garnish: Whipped cream, vanilla ice cream, or fresh berries
Instructions
Prepare the Ramekins:
- Grease the Ramekins: Butter 6 individual ramekins (about 4-oz size) and dust them with flour. Tap out any excess flour. This ensures the cakes can be easily removed after baking.
Make the Chocolate Batter:
- Melt the Chocolate and Butter: In a medium heatproof bowl, combine the semisweet chocolate and butter. Melt the mixture in the microwave in 30-second intervals or over a double boiler until smooth and completely melted. Stir to combine, then set aside to cool slightly.
- Whisk Together Sugar, Eggs, and Vanilla: In a separate bowl, whisk together the powdered sugar, eggs, egg yolks, vanilla extract, and salt until the mixture is smooth and slightly thickened.
- Combine the Chocolate and Egg Mixture: Gradually pour the melted chocolate and butter mixture into the egg mixture, whisking gently to combine.
- Add the Flour: Sift the flour into the batter and stir gently until just incorporated. The batter should be smooth and glossy.
Assemble the Lava Cakes:
- Fill the Ramekins: Divide the batter evenly among the prepared ramekins. If you want to add a molten chocolate center, place a small square of chocolate in the center of each ramekin and cover it with the batter.
- Chill the Batter: Place the ramekins in the refrigerator for at least 30 minutes (or up to 2 hours). Chilling the batter helps the cakes hold their shape during baking and ensures a perfectly molten center.
Bake the Lava Cakes:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
- Bake the Cakes: Bake the lava cakes for 12-14 minutes. The edges should be set, and the center should still be soft and slightly jiggly when touched. Be careful not to overbake, as the molten center is the key to this dessert’s charm.
Serve the Lava Cakes:
- Cool Slightly and Invert: Let the cakes cool for about 2 minutes before carefully running a knife around the edges to loosen them. Invert each ramekin onto a plate and gently lift the ramekin off. The cake should come out easily, revealing the gooey, molten center.
- Garnish and Serve: Serve immediately with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for a touch of freshness.
- Prep Time: 15 minutes
- Category: dinner
Nutrition
- Calories: 450-500 kcal
- Fat: 30g
- Carbohydrates: 55g
- Protein: 7g