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  • Madison
    • May 8
    • 2 min read

Chocolate Lava Cake Recipe

As Mother's Day draws near, our minds naturally drift to ways to honor the remarkable women in our lives. Amidst the hustle and bustle of finding the perfect gesture, there's one delight that stands out—a warm chocolate lava cake. Its outer layer delicately crusted, it beckons with the promise of a decadent surprise within. With each gentle touch of the fork, the crust yields, revealing a cascade of molten chocolate—a moment of pure indulgence. It's the epitome of bliss, an experience that transcends mere dessert.


And to elevate this already divine treat, consider pairing it with a robust red wine—a luxurious Cabernet Sauvignon or a velvety port. This Mother's Day, why not elevate the celebration with a touch of decadence? With this chocolate lava cake recipe in your arsenal, you're poised to create a memory that will linger long after the last bite.



Recipe from Pioneer Woman


YIELDS: 6 serving(s)

PREP TIME: 15 mins

TOTAL TIME: 15 mins


Ingredients

  • 6 tbsp. unsalted butter, plus more for ramekins

  • 2 tbsp. all-purpose flour, plus more for ramekins

  • 6 oz. bittersweet chocolate, roughly chopped

  • 2 large eggs

  • 2 large egg yolks

  • 1/4 c. granulated sugar

  • 1 tbsp. vanilla extract

  • 1/2 tsp. instant espresso granules

  • 1/4 tsp. kosher salt

  • Vanilla ice cream, chocolate or caramel sauce, and strawberries, for serving


Directions

  • Preheat the oven to 450°F. Butter and flour 6 (6-ounce) ramekins. Place on a rimmed baking sheet and set aside. 

  • In a medium, microwave-safe bowl, combine the butter and chocolate. Microwave at 50% power until the mixture is smooth and melted, about 90 seconds, stirring every 30 seconds. Set aside. 

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs, yolks, sugar, vanilla, instant espresso granules, and salt. Beat on medium-high until thick and pale, about 3 minutes. 

  • Immediately fold the warm chocolate mixture and flour into the whipped egg mixture. Divide the batter evenly among the prepared ramekins. (A heaping 1/3 cup should go in each).

  • Bake until the sides of the cakes are set, but the centers are still slightly jiggly, 7 to 9 minutes. Let the cakes cool in the ramekins for 1 minute. Invert each cake onto a serving plate. Serve immediately with ice cream, chocolate or caramel sauce, and halved strawberries. 

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