Mohamed Shili This decadent Chocolate Lava Cake by Ina Garten is prepared using unsalted butter, bittersweet chocolate, eggs, sugar, and flour. This Chocolate Lava Cake recipe is a dessert that takes about 20 minutes to prepare and can serve up to 6 people.
Ina Garten Chocolate Lava Cake Ingredients
- ½ cup unsalted butter (113g)
- 6 ounces bittersweet chocolate chopped (168g)
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar (50g)
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
How To Make Ina Garten Chocolate Lava Cake
- Prepare the Oven: Start by warming up your oven to 450°F (232°C). Generously butter and flour six 4- to 5-ounce ramekins and arrange them on a baking sheet.
- Melt Chocolate and Butter: You can melt the chocolate and butter in a double boiler over low heat. Stir continuously until smooth and fully combined. Alternatively, combine the chocolate and butter in a microwave-safe bowl. Microwave on high power, pausing to stir every 30 seconds, until they are completely melted and smooth.
- Whisk Eggs and Sugar: In a large bowl, combine the eggs, egg yolks, granulated sugar, and salt. Whisk these together at medium speed until you achieve a thick and pale yellow mixture.
- Combine Ingredients: Sift the flour into the egg mixture, then gradually fold in the melted chocolate mixture. Mix these together until you have a uniform batter.
- Bake the Cakes: Pour the batter evenly into the prepared ramekins. Bake in the preheated oven for 6 to 8 minutes. The key is to cook them until the edges are firm but the center is just set and still wobbly.
- Serve: Let the cakes cool in the ramekins for about a minute before inverting them onto dessert plates. Wait for 10 seconds, then lift off the ramekins. The cakes should come out smoothly, with molten centers ready to ooze out. Dust with powdered sugar and, if desired, garnish with fresh berries for a touch of freshness.
Recipe Tips
- Prepare your ingredients before baking: Measure out your butter, chocolate, eggs, and flour, so everything’s ready to go. This makes the mixing process smoother and faster.
- Use high-quality chocolate: Opt for premium bittersweet chocolate for richer flavor and a more luxurious molten center in your lava cakes.
- Check your oven temperature: Ensure your oven is properly calibrated. An oven thermometer can help you bake the cakes at the exact right temperature.
- Do not overbake: Keep a close eye on the baking time; even a minute too long can overcook the center, which should be gooey.
What To Serve Chocolate Lava Cake
Serve your Chocolate Lava Cake with a scoop of salted caramel ice cream, a drizzle of raspberry coulis, a sprinkle of crushed pistachios, a dollop of whipped cream, and a few mint leaves for a refreshing touch.
You can also pair this dessert with a glass of dessert wine or a cup of espresso for a balanced taste experience that enhances the chocolate’s richness.
How To Store Chocolate Lava Cake Leftovers
To Refrigerate: Place any leftover Chocolate Lava Cake in an airtight container. It will keep for up to 3 days in the fridge. Ensure the container is sealed properly to maintain the cakes’ moisture and texture.
To Freeze: Chocolate Lava Cake can be frozen for up to one month. Wrap each cake individually in cling film tightly, then place in a freezer-safe bag or container. This method preserves the moist texture.
How To Reheat Chocolate Lava Cake Leftovers
In The Oven: Preheat your oven to 350°F (175°C). Place the lava cakes on a baking tray and cover loosely with foil. Heat for about 10 minutes or until warmed through; this method helps retain the molten center.
In The Microwave: Place a single lava cake on a microwave-safe plate and heat for about 20 seconds. Check if it’s warm enough; if not, heat in 10-second bursts to avoid overheating.
In The Air Fryer: Preheat your air fryer to 300°F (150°C). Place the cake in the air fryer basket and heat for about 4-5 minutes. This method quickly revives the gooey center without drying out the cake.
Frequently Asked Questions
Can I Use Milk Chocolate Instead of Bittersweet Chocolate?
Yes, you can use milk chocolate instead of bittersweet chocolate for a sweeter taste. However, keep in mind that this will change the flavor profile and sweetness of the cakes, potentially making them less rich.
What Can I Use If I Don’t Have Ramekins?
If you don’t have ramekins, you can use a muffin tin. Just make sure to grease the cups well and monitor the baking time closely as it might slightly vary.
How Do I Know When the Chocolate Lava Cakes Are Done?
The edges of the cakes should look firm and set, but the center should still wobble slightly when gently shaken. This indicates a molten center.
Ina Garten Chocolate Lava Cake Nutrition Facts
Amount Per Serving
- Calories 660
- Total Fat 41g
- Saturated Fat 24g
- Trans Fat 0.9g
- Cholesterol 304mg
- Sodium 234mg
- Potassium 251mg
- Total Carbohydrate 66g
- Dietary Fiber 3.7g
- Sugars 47g
- Protein 10g
- Vitamin A 21%
- Vitamin C 0%
- Calcium 6%
- Iron 22%
Try More Ina Garten Recipes:
Ina Garten Chocolate Lava Cake
Description
This decadent Chocolate Lava Cake by Ina Garten is prepared using unsalted butter, bittersweet chocolate, eggs, sugar, and flour. This Chocolate Lava Cake recipe is a dessert that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Oven: Start by warming up your oven to 450°F (232°C). Generously butter and flour six 4- to 5-ounce ramekins and arrange them on a baking sheet.
- Melt Chocolate and Butter: You can melt the chocolate and butter in a double boiler over low heat. Stir continuously until smooth and fully combined. Alternatively, combine the chocolate and butter in a microwave-safe bowl. Microwave on high power, pausing to stir every 30 seconds, until they are completely melted and smooth.
- Whisk Eggs and Sugar: In a large bowl, combine the eggs, egg yolks, granulated sugar, and salt. Whisk these together at medium speed until you achieve a thick and pale yellow mixture.
- Combine Ingredients: Sift the flour into the egg mixture, then gradually fold in the melted chocolate mixture. Mix these together until you have a uniform batter.
- Bake the Cakes: Pour the batter evenly into the prepared ramekins. Bake in the preheated oven for 6 to 8 minutes. The key is to cook them until the edges are firm but the center is just set and still wobbly.
- Serve: Let the cakes cool in the ramekins for about a minute before inverting them onto dessert plates. Wait for 10 seconds, then lift off the ramekins. The cakes should come out smoothly, with molten centers ready to ooze out. Dust with powdered sugar and, if desired, garnish with fresh berries for a touch of freshness.
