Ingredients with Measurements:
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Special equipment needed:
- 6 ramekins
- Double boiler or microwave-safe bowl
- Hand mixer or stand mixer
Step-by-step instructions:
- Preheat the oven to 375°F (190°C).
- Grease the ramekins with butter and dust with cocoa powder.
- Melt the chocolate chips and butter in a double boiler or microwave-safe bowl.
- In a separate bowl, whisk together the sugar, cocoa powder, eggs, vanilla extract, and salt.
- Add the melted chocolate mixture to the egg mixture and whisk until smooth.
- Pour the batter into the prepared ramekins, filling each about 3/4 full.
- Bake for 12-15 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove from the oven and let cool for 1-2 minutes.
- Run a knife around the edges of the ramekins to loosen the cakes, then invert onto plates.
- Dust with powdered sugar and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
5. Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 365
- Fat: 23g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 4g
- Sugar: 32g
Substitutions for ingredients:
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate chips.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt added to the batter.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsweetened cocoa powder cannot be substituted with sweetened cocoa powder.
Variations:
- Add 1/2 teaspoon of cinnamon or chili powder to the batter for a spicy kick.
- Top with fresh berries or whipped cream for a fruity twist.
- Add a tablespoon of espresso powder to the batter for a coffee flavor.
Tips and tricks:
- Do not overbake the cakes, as they will lose their molten center.
- Use high-quality chocolate for the best flavor.
- Serve the cakes immediately after baking for the best texture.
Storage instructions:
- The cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cakes in the microwave for 10-15 seconds, or in the oven at 350°F (175°C) for 5-7 minutes.
Presentation ideas:
- Serve the cakes on a plate with a dusting of powdered sugar and a sprig of mint.
Garnishes:
- Fresh berries
- Whipped cream
- Mint leaves
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Red wine
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the cakes do not come out of the ramekins easily, run a knife around the edges again and try inverting them onto plates again.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Store the cakes in the refrigerator to prevent spoilage.
Food history:
- The molten lava cake was invented in the 1980s by chef Jean-Georges Vongerichten.
Flavor profiles:
- Rich
- Chocolatey
- Sweet
- Decadent
Serving suggestions:
- Serve the cakes warm with a scoop of vanilla ice cream.
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Taste: Rich, Decadent, Chocolatey, Sweet, Moist