Hamdi Saidani This Pioneer Woman Chocolate Lava Cake is a gooey and decadent recipe, which is made with rich bittersweet chocolate and a hint of espresso. It’s a classic, foolproof recipe for individual desserts, ready in about 20 minutes.
Pioneer Woman Chocolate Lava Cake Ingredients
For rich, individual molten cakes.
- 6 Tbsp. unsalted butter, plus more for ramekins
- 2 Tbsp. all-purpose flour, plus more for ramekins
- 6 oz. bittersweet chocolate, roughly chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 Tbsp. vanilla extract
- 1/2 tsp. instant espresso granules
- 1/4 tsp. kosher salt
- Vanilla ice cream, chocolate or caramel sauce, and strawberries, for serving
How To Make Pioneer Woman Chocolate Lava Cake
A quick guide to perfectly molten desserts.
- Prep Oven and Ramekins: Preheat the oven to 450°F. Generously butter and flour 6 (6-ounce) ramekins, tapping out any excess flour. Place them on a rimmed baking sheet.
- Melt Chocolate and Butter: In a medium, microwave-safe bowl, combine the 6 tablespoons of butter and the chopped chocolate. Microwave at 50% power for about 90 seconds, stirring every 30 seconds, until the mixture is completely smooth and melted. Set aside to cool slightly.
- Whip Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, sugar, vanilla, espresso granules, and salt. Beat on medium-high speed for about 3 minutes, until the mixture is thick, pale, and ribbony.
- Combine and Fill: Gently fold the warm chocolate mixture and the 2 tablespoons of flour into the whipped egg mixture until just combined. Be careful not to overmix. Divide the batter evenly among the prepared ramekins (about a heaping ⅓ cup in each).
- Bake and Serve: Bake for 7 to 9 minutes, until the sides of the cakes look set but the centers are still slightly soft and jiggly. Let the cakes cool in the ramekins for exactly 1 minute. Carefully invert each cake onto a serving plate and serve immediately with ice cream, sauce, and strawberries.
Recipe Tips
For the best, most decadent lava cakes.
- How to know when the lava cakes are done? This is the most crucial step! The edges should look cooked and firm, but the very center (about the size of a quarter) should still look soft and jiggle when you gently shake the pan. It’s better to slightly underbake than overbake.
- Can I make these ahead of time? You can prepare the batter up to a day in advance. Cover the bowl with plastic wrap and refrigerate. When ready, pour the cold batter into the prepared ramekins and bake, adding 1-2 minutes to the baking time.
- What kind of chocolate is best for lava cakes? Bittersweet chocolate (around 60-70% cacao) is ideal. It provides a deep, rich chocolate flavor that isn’t overly sweet, balancing perfectly with the sugar in the recipe and the sweet toppings.
- Why add espresso powder? You won’t taste coffee, but a small amount of instant espresso powder deepens and intensifies the flavor of the chocolate, making it taste even more rich and complex.
What To Serve With Chocolate Lava Cake
Perfect pairings for a warm, gooey dessert.
These cakes are best served immediately while the center is still molten. They are divine with:
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel or chocolate sauce
- Fresh fruit, like sliced strawberries or raspberries
- A dollop of lightly sweetened whipped cream
How To Store Chocolate Lava Cake
Keeping your cakes fresh.
- Refrigerate: Lava cakes are best eaten immediately. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Note that the center will solidify.
- Reheat: To enjoy leftovers, you can gently reheat a cake in the microwave for about 20-30 seconds. The center will become soft again, but may not be as “lava-like” as when freshly baked.
Chocolate Lava Cake Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 38 g
- Sugar: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my lava cakes not have a lava center?
The most common reason is overbaking. Even 30-60 extra seconds in a hot oven can cook the center through. The key is to pull them out when the middle is still jiggly. The cakes will continue to cook from residual heat for the minute they rest in the ramekins.
Can I make lava cakes without a stand mixer?
Yes. You can use a hand mixer to whip the eggs and sugar until they are pale and thick. If you don’t have an electric mixer, you can do it by hand with a whisk, but it will take significant effort and time to get enough air into the eggs.
Can I bake these in a muffin tin?
You can, but you must watch the baking time very closely. A standard muffin tin is smaller and often darker than ceramic ramekins, so the cakes will cook much faster. Start checking for doneness at around the 5-6 minute mark.
Try More Pioneer Woman Recipes:
- Pioneer Woman Molten Chocolate Cake Recipe
- Pioneer Woman Chocolate Eclair Cake Recipe
- Pioneer Woman Tres Leches Cake Recipe
Pioneer Woman Chocolate Lava Cake Recipe
Description
A quick and decadent individual dessert featuring a rich chocolate cake with a warm, molten lava center, perfect for any special occasion.
Ingredients
Instructions
- Preheat oven to 450°F. Butter and flour 6 ramekins.
- Melt butter and chocolate together until smooth.
- Whip eggs, yolks, sugar, vanilla, espresso, and salt until thick and pale (about 3 minutes).
- Gently fold the chocolate mixture and flour into the egg mixture.
- Divide batter among ramekins.
- Bake for 7 to 9 minutes, until sides are set but the center is still jiggly.
- Rest for 1 minute, then invert onto plates and serve immediately.
Notes
- u003cliu003eDo not overbake! The key to the u0022lavau0022 is a slightly undercooked, jiggly center.u003c/liu003eu003cliu003eBittersweet chocolate provides the best rich, deep flavor.u003c/liu003eu003cliu003eServe immediately with vanilla ice cream for the perfect hot-and-cold dessert experience.u003c/liu003eu003cliu003eEspresso powder enhances the chocolate flavor without making it taste like coffee.u003c/liu003e
