Chocolate Lava Cake with Heart-Shaped Surprise Recipe
Decadent individual Chocolate Lava Hearts with a rich, gooey center and a tender cake exterior, perfect for an indulgent dessert that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Chocolate Lava Hearts Ingredients
- ½ cup semi-sweet chocolate chips
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 375°F (190°C). Butter two ramekins thoroughly and dust lightly with cocoa powder. Place them on a small baking sheet for easier handling later.
- Melt Chocolate and Butter: Combine the semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl. Heat in short bursts, stirring well between each until the mixture is completely smooth without burning.
- Whisk Sugar and Eggs: In a separate bowl, whisk together the granulated sugar, whole egg, and egg yolk until the mixture becomes pale and slightly thickened. Then add the vanilla extract and mix to combine.
- Combine Chocolate with Egg Mixture: Slowly pour the melted chocolate and butter mixture into the egg mixture while continuously whisking. This gradual mixing avoids curdling of the eggs and ensures a smooth batter.
- Fold in Dry Ingredients: Gently fold in the flour and salt into the chocolate batter until just combined. Ensure you do not overmix to keep the texture light.
- Fill and Bake: Divide the batter evenly between the prepared ramekins. Bake them in the preheated oven for about 12 minutes, or until the edges are set but the center remains soft and molten.
- Rest and Serve: Allow the chocolate lava hearts to rest for one minute after baking. Serve immediately to enjoy the molten center at its best.
Notes
- Ramekins should be well buttered and dusted with cocoa powder to prevent sticking and to promote easy removal of the lava cakes.
- Melt chocolate gently to prevent burning; stirring frequently is key.
- Do not overbake; the center should remain molten for the signature lava effect.
- Use room temperature eggs for better mixing and texture.
- For a variation, try adding a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Serve with vanilla ice cream or fresh berries for added indulgence.
