Chocolate-vanilla molten lava cake
These individual chocolate lava cakes hide a creamy vanilla custard centre beneath their rich, dark chocolate exterior. Baked just long enough to set around the edges while remaining soft inside, they make an impressive dessert that's surprisingly easy to prepare. Serve them warm, straight from the oven, for the best molten texture.
Instructions
Preheat your oven to 425°F (220°C). Generously butter six ramekins or ovenproof dessert molds. Place them on a baking tray for easier handling.
Melt chocolate and butter
In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a double boiler method (place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave in 20-second intervals, stirring after each interval until smooth and combined.
Mix wet ingredients
In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.
Combine mixtures
Gradually fold the melted chocolate mixture into the egg mixture until smooth.
Add dry Ingredients
Sift in the all-purpose flour and salt. Gently fold until just combined, ensuring not to overmix.
Assemble the cakes
Fill each ramekin about halfway with the chocolate batter.
Place a teaspoon of vanilla bean paste or vanilla custard in the center of each ramekin.
Cover the vanilla center with more chocolate batter until the ramekin is about 3/4 full.
Bake
Transfer the baking tray with the ramekins to the preheated oven.
Bake for 12-14 minutes, or until the edges of the cakes are firm but the center is still soft and slightly jiggly.
Serving
Remove from the oven and let the cakes sit for 1-2 minutes.
Carefully run a knife around the edge of each ramekin to loosen the cakes.
Invert each molten lava cake onto a dessert plate. Serve immediately.
Notes
Don't overbake. The edges should look set, but the centre should still be soft and slightly wobbly when the cakes come out of the oven.
Butter the ramekins generously so the cakes release easily when inverted.
Use good-quality dark chocolate. As chocolate is the dominant flavour, its quality makes a noticeable difference.
Avoid overmixing after adding the flour. Fold it in only until no dry streaks remain.
Watch the timing carefully. Ovens and ramekin sizes vary, so start checking the cakes at around 10–12 minutes.
Serve immediately. The centres will continue to cook from residual heat and become less molten as the cakes sit.
For easier entertaining, prepare the filled ramekins ahead of time, refrigerate them and bake shortly before serving. They may need a little extra time in the oven if baked directly from the fridge.
Variations
Coffee: Add 1 teaspoon instant espresso powder to the melted chocolate for a deeper, more intense flavour.
Orange: Add a little finely grated orange zest to the chocolate batter.
Berry: Replace the vanilla custard with a teaspoon of thick raspberry or cherry compote.
Salted caramel: Use a teaspoon of thick salted caramel in place of the custard.
White chocolate centre: Place a small piece of white chocolate in the centre for a simple chocolate contrast.
For serving: Dust with confectioners' sugar or cocoa powder, or accompany with fresh berries, whipped cream or vanilla ice cream.
Source
Food in U.S.A.