Imen Dridi Ina Garten’s Chocolate Lava Cake is made with butter, bittersweet chocolate, eggs, egg yolks, sugar, salt, and all-purpose flour. This recipe serves 6 and takes about 20-25 minutes to prepare and bake, resulting in indulgent, molten-centered desserts.
More Ina Garten Recipe:
🧡 Why You’ll Love This Chocolate Lava Cake Recipe:
- Decadent Center: The cakes feature a luscious, molten chocolate center that oozes out when you dig in, creating a heavenly experience.
- Quick and Easy: With a short baking time of 6-8 minutes, you can prepare these impressive desserts in no time.
- Few Ingredients: The recipe uses simple ingredients that you likely already have in your kitchen.
- Perfect Portions: It yields six individual servings, making it ideal for gatherings or a special treat for a small group.
- Indulgent Treat: The combination of chocolate and butter creates a rich, satisfying dessert that’s perfect for chocolate lovers.
- Perfect Date Night Dessert: Surprise your loved one with this romantic dessert for a perfect date night in.
❓ What Is Ina Garten Chocolate Lava Cake Recipe?
Ina Garten’s Chocolate Lava Cake recipe combines butter and bittersweet chocolate into a rich mixture. Eggs, egg yolks, sugar, and salt are whisked until thick. All-purpose flour and the chocolate mixture are folded together. The batter is baked in ramekins, resulting in individual cakes with molten centers.
🧈 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
- Warm the oven up to 450F. Spread some butter and flour over six 4- to 5-ounce ramekins, then set them on a baking sheet.
- Place the chocolate and butter in a double boiler. Melt them over low heat while stirring them around. Or, put the chocolate and butter in a bowl that can go in the microwave.
- Melt the chocolate and butter in the microwave on high power, stirring every 30 seconds. Mix them with a whisk until they are smooth.
- Put the eggs, egg yolks, sugar, and salt in a big bowl and mix them together. Mix at a medium speed until the mixture is thick and pale yellow.
- Add the flour and chocolate mixture and mix them well with the egg mixture. Spread the batter out in the ramekins that have been made.
- Bake the cakes for 6 to 8 minutes, or until the sides are set but the middle is still moving around. For one minute, let the cakes cool in the ramekins.
- Place a small dessert plate on top of each dish and carefully flip them over so the cake is on the plate side up.
- After 10 seconds, take out the ramekin and flip the cakes out of the shape. Sprinkle powdered sugar on top, and if you want, add berries to decorate. Serve right away.
💭 Recipe Tips:
- Chocolate Melting: You can melt the chocolate and butter in a double boiler on the stovetop or in the microwave. When using the microwave, stir the mixture every 30 seconds until smooth to prevent overheating.
- Incorporating Flour and Chocolate: Gently fold the flour and melted chocolate mixture into the egg mixture. Mix just until well combined; overmixing can affect the texture.
- Baking Time: Keep a close eye on the cakes while baking. They should have set sides but a slightly molten center. The baking time can vary, so use a timer and test one cake first to get the timing right.
- Cooling: Allow the cakes to cool in the ramekins for about 1 minute before attempting to remove them. This helps them set slightly and makes it easier to release them onto the plate.
- Plating: To serve, place a dessert plate on top of each ramekin and carefully invert them. The cakes should slide out onto the plates with the lava-like center exposed.
🍨 What To Serve Chocolate Lava Cake?
Chocolate Lava Cakes pair wonderfully with various accompaniments Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream for added indulgence fresh berries or a drizzle of raspberry sauce can enhance the dessert’s flavor and presentation.
🎚 How To Store Leftovers Chocolate Lava Cake?
- Room Temperature: Store your leftover Chocolate Lava Cake in an airtight container at room temperature to keep it moist without drying out, lasting up to 3 days.
- Refrigeration: For keeping the cake longer, place it in an airtight container in the fridge this way, it stays fresh for up to 1 week.
🥵How To Reheat Leftovers Chocolate Lava Cake?
- In The Microwave: To quickly reheat your Chocolate Lava Cake, put it in the microwave and heat for about 10-15 seconds.
- In The Oven: First, preheat your oven to 350°F (175°C) place the Chocolate Lava Cake on a baking sheet and warm it in the oven for about 5 minutes.
FAQ’S
How do you get the lava center in a Chocolate Lava Cake?
The lava center is achieved by baking the cake at a high temperature for a short period. This cooks the exterior while leaving the center gooey and molten. The precise baking time and temperature are crucial too long in the oven, and the center will set like a regular cake.
Can Chocolate Lava Cake be made in advance?
Yes, you can prepare the batter in advance and refrigerate it in ramekins. When you’re ready to serve, simply bake them straight from the fridge, adding a couple of minutes to the baking time.
How do you know when Chocolate Lava Cake is done?
Chocolate Lava Cake is done when the edges look firm and slightly pulled away from the sides, but the center looks soft and slightly underbaked. The cake should have a slight jiggle when gently shaken.
Is Chocolate Lava Cake the same as Molten Chocolate Cake?
Yes, Chocolate Lava Cake is often referred to as Molten Chocolate Cake both names describe the same dessert, known for its molten center.
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Ina Garten Chocolate Lava Cake Nutrition Fact
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%
Ina Garten Chocolate Lava Cake
Description
Ina Garten’s Chocolate Lava Cake is made with butter, bittersweet chocolate, eggs, egg yolks, sugar, salt, and all-purpose flour. This recipe serves 6 and takes about 20-25 minutes to prepare and bake, resulting in indulgent, molten-centered desserts.
Ingredients
Instructions
- Warm the oven up to 450F. Spread some butter and flour over six 4- to 5-ounce ramekins, then set them on a baking sheet.
- Place the chocolate and butter in a double boiler. Melt them over low heat while stirring them around. Or, put the chocolate and butter in a bowl that can go in the microwave.
- Melt the chocolate and butter in the microwave on high power, stirring every 30 seconds. Mix them with a whisk until they are smooth.
- Put the eggs, egg yolks, sugar, and salt in a big bowl and mix them together. Mix at a medium speed until the mixture is thick and pale yellow.
- Add the flour and chocolate mixture and mix them well with the egg mixture. Spread the batter out in the ramekins that have been made.
- Bake the cakes for 6 to 8 minutes, or until the sides are set but the middle is still moving around. For one minute, let the cakes cool in the ramekins.
- Place a small dessert plate on top of each dish and carefully flip them over so the cake is on the plate side up.
- After 10 seconds, take out the ramekin and flip the cakes out of the shape. Sprinkle powdered sugar on top, and if you want, add berries to decorate. Serve right away.
Notes
- Chocolate Melting: You can melt the chocolate and butter in a double boiler on the stovetop or in the microwave. When using the microwave, stir the mixture every 30 seconds until smooth to prevent overheating.
- Incorporating Flour and Chocolate: Gently fold the flour and melted chocolate mixture into the egg mixture. Mix just until well combined; overmixing can affect the texture.
- Baking Time: Keep a close eye on the cakes while baking. They should have set sides but a slightly molten center. The baking time can vary, so use a timer and test one cake first to get the timing right.
- Cooling: Allow the cakes to cool in the ramekins for about 1 minute before attempting to remove them. This helps them set slightly and makes it easier to release them onto the plate.
- Plating: To serve, place a dessert plate on top of each ramekin and carefully invert them. The cakes should slide out onto the plates with the lava-like center exposed.
