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Big-Batch Molten Midnight Chocolate Lava Cake

Name: Big-Batch Molten Midnight Chocolate Lava Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 10 oz good quality dark chocolate (60-70% cacao), chopped or chips; 1 1/2 sticks (3/4 cup) unsalted butter; 3 large eggs; 3 large egg yolks; 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1/4 cup all-purpose flour; For preparing ramekins: 2 tablespoons unsalted butter, softened; For preparing ramekins: 1 tablespoon unsweetened cocoa powder; For serving (optional): Powdered sugar, fresh raspberries, vanilla bean ice cream

Indulge in this surprisingly easy and decadent lava cake designed to satisfy a crowd! Each individual cake boasts a guaranteed rich, molten chocolate center that flows beautifully when cut, making it perfect for dinner parties or a luxurious family dessert night. The secret to its melt-in-your-mouth texture and gooey core lies in the precise balance of high-quality dark chocolate, butter, and minimal flour.

6 servings

Prep: 20 mins

Cook: 12-15 mins

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Ingredients Index

10 Oz Good Quality Dark Chocolate (60-70% Cacao), Chopped Or Chips 1 1/2 Sticks (3/4 Cup) Unsalted Butter 3 Large Eggs 3 Large Egg Yolks 1/2 Cup Granulated Sugar 1 Teaspoon Pure Vanilla Extract 1/4 Teaspoon Salt 1/4 Cup All-purpose Flour For Preparing Ramekins: 2 Tablespoons Unsalted Butter, Softened For Preparing Ramekins: 1 Tablespoon Unsweetened Cocoa Powder

Ingredients

10 oz good quality dark chocolate (60-70% cacao), chopped or chips
1 1/2 sticks (3/4 cup) unsalted butter
3 large eggs
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
For preparing ramekins: 2 tablespoons unsalted butter, softened
For preparing ramekins: 1 tablespoon unsweetened cocoa powder
For serving (optional): Powdered sugar, fresh raspberries, vanilla bean ice cream

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Instructions

1Preheat your oven to 400°F (200°C). Using the softened butter, thoroughly grease six 6-ounce ramekins. Dust the insides of each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
2In a medium heatproof bowl, combine the chopped dark chocolate and 1 1/2 sticks of unsalted butter. Melt them together using a double boiler method (set the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water) or in a microwave-safe bowl in 30-second intervals, stirring until smooth and completely melted. Set aside to cool slightly.
3In a large bowl, whisk together the 3 large eggs, 3 large egg yolks, granulated sugar, vanilla extract, and salt until the mixture is light yellow and slightly thickened (about 2-3 minutes with an electric mixer, or 5 minutes by hand).
4Gradually pour the slightly cooled chocolate-butter mixture into the egg mixture, whisking gently until just combined. Do not overmix.
5Sift the all-purpose flour over the chocolate mixture. Using a spatula, gently fold the flour into the batter until just incorporated and no dry streaks remain. Overmixing the flour will result in a tougher cake.
6Divide the batter evenly among the six prepared ramekins, filling each about three-quarters full.
7Bake for 12 to 15 minutes. The edges of the cakes should appear set, but the centers should still be very jiggly when gently shaken. This indicates a perfect molten center.
8Carefully remove the ramekins from the oven. Let them cool on the baking sheet for 1-2 minutes. This brief cooling period helps the cakes set slightly, making them easier to invert.
9To serve, place a serving plate upside down over each ramekin. Holding both the plate and ramekin firmly, carefully invert them together. Lift the ramekin to release the cake. If desired, dust with powdered sugar, garnish with fresh raspberries, and serve immediately with a scoop of vanilla bean ice cream.