AI generated image
Chef's Tip
The key to perfect lava cakes is precise timing - underbake slightly for a molten center, but ensure the outside is set. Testing one cake first can help you adjust timing for your specific oven. Ramekins should be well-buttered and dusted with cocoa powder to ensure easy removal.
Instructions
- Preheat oven to 425°F (220°C). Place a baking sheet in the oven to heat.
- Generously butter six 6-ounce ramekins. Dust with cocoa powder, tapping out excess.
- In a medium, heat-safe bowl, combine chocolate and butter. Melt slowly over a pot of barely simmering water (double boiler method), stirring occasionally until smooth.
- Remove from heat and let cool slightly, about 5 minutes.
- In a large bowl, beat eggs, egg yolks, and sugar with an electric mixer on medium-high speed until pale and thick, about 5 minutes.
- Fold the melted chocolate mixture into the egg mixture until well combined.
- Sift flour, cocoa powder, and salt over the batter. Add vanilla and espresso powder (if using) and fold just until combined.
- Divide batter evenly among prepared ramekins, filling each about 3/4 full.
- Place ramekins on the preheated baking sheet and bake for 12-14 minutes, until the edges are set but the center still jiggles slightly when shaken.
- Remove from oven and let stand for 1 minute.
- Run a knife around the edge of each ramekin to loosen. Place a dessert plate upside down on top of each ramekin, then invert to release cake.
- Dust with powdered sugar, add a scoop of vanilla ice cream alongside, and garnish with fresh berries if desired. Serve immediately.
Plating
Invert each cake onto the center of a dessert plate. The cake should hold its shape but break open to reveal the molten center when cut into. Place a scoop of vanilla ice cream beside (not on top of) the warm cake. Dust the cake with powdered sugar and arrange a few fresh berries on the plate. For an elegant touch, add a small sprig of mint.
Storage & Reheating
Lava cakes are best enjoyed immediately after baking. The batter can be prepared up to 1 day in advance, poured into prepared ramekins, covered, and refrigerated. Bring to room temperature before baking. Alternatively, baked and cooled cakes lose their molten centers but can be refrigerated for up to 2 days and enjoyed as fudgy chocolate cakes.
About This Recipe
This chocolate lava cake draws inspiration from The Barnacle's decadent dessert menu. The technique of precisely timing the baking creates that signature contrast between the cake exterior and flowing chocolate center. This home version simplifies the restaurant approach while maintaining the impressive presentation and rich flavor that makes this dessert a crowd-pleaser.