Molten Chocolate Lava Cakes are the ultimate decadent dessert! Tender chocolate cake is filled with a warm gooey chocolate center, topped with sweet vanilla ice cream or whipped cream and finished with optional fresh berries. It's a magical cake you'll definitely want to keep on file!
Ready in: 32minutes
6ozbittersweet chocolate,roughly chopped
3/4cup (168g)unsalted butter,diced into 1/2 to 1 Tbsp pieces, plus more butter for pan
1 1/4cups (150g)powdered sugar
6 1/2Tbsp (62g)unbleached all-purpose flour
Preheat oven to 425 degrees. Butter six (6 oz.) ramekins or 6 wells of a jumbo muffin pan with some softened butter (cover well you don't want these to stick). Lightly dust with flour, shake out excess. If using ramekins set on a baking sheet.
In a medium saucepan bring about 1-inch of water to a simmer over medium-high heat. Add chocolate and butter to a heat proof glass bowl. Reduce heat to medium-low, set bowl over saucepan and stir constantly until chocolate and butter have melted. Remove bowl from heat, let rest 5 - 10 minutes until cool.
Stir in powdered sugar and salt (it will be thick at this point) until well blended.
Mix in eggs, egg yolks and vanilla (it will take a bit of stirring to get them fully incorporated).
Sift in flour then stir and fold mixture until combined.
Divide batter among prepared muffin wells, filling each about 2/3 full (about 1/2 cup in each. If using custard cups transfer them to a baking sheet to bake).
Bake in preheated oven until edges are set but center is still soft, about 11 - 12 minutes.
Remove from oven and cool 1 - 2 minutes. Run a knife around edges to ensure they are loose, then invert onto dessert plates (if using a muffin pan invert onto a cutting board or baking sheet then transfer to individual dessert plates.
Always serve warm shortly after baking. If desired serve with ice cream, whipped cream, or raspberries/strawberries if desired.