How to Make Chef John's Chocolate Lava Cake - A Step-by-Step Guide

If you're a chocolate lover, then you're in for a treat with Chef John's Chocolate Lava Cake. These decadent and indulgent desserts are the perfect way to satisfy your sweet tooth and impress your guests at the same time. With a gooey, molten center surrounded by a moist and rich chocolate cake, this dessert is sure to be a hit at any gathering.

Chef John's Chocolate Lava Cake is a classic dessert that never goes out of style. It's the perfect way to end a special meal or to indulge i...

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Ingredients

  • butter as needed
  • 2 egg yolks
  • 2 eggs
  • 3 tablespoons white sugar
  • 3 ½ ounces chopped dark chocolate
  • 5 tablespoons butter
  • 4 teaspoons unsweetened cocoa powder
  • 3 tablespoons flour
  • 1 pinch salt
  • ⅛ teaspoon vanilla extract

Information

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Additional Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
  • Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
  • Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
  • Stir melted chocolate mixture into egg and sugar mixture until combined.
  • Sift cocoa powder into the mixture; stir to combine.
  • Sift flour and salt into the mixture; stir to combine into a batter.
  • Stir vanilla extract into the batter.
  • Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
  • Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
  • Refrigerate 30 minutes.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
  • Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
  • Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.
  • Nutrition

    394 cal.

    • Total Fat: 29g
    • Saturated Fat: 16g
    • Cholesterol: 241mg
    • Sodium: 207mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 7g
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 155mg