Molten chocolate lava cake seems like the kind of dessert you only get at a steakhouse. This dessert has the reputation for being fussy and intimidating, but in truth it’s quite simple. It calls for just a few ingredients to be mixed gently and baked for under fifteen minutes. This version is elevated with our Espresso Brown Sugar, which brings out the full character of the chocolate and adds a subtle warmth that lingers in each bite.
It’s an elegant dessert that doesn’t require hours of labor, but it does require care, and that’s exactly what makes it meaningful. There’s a quiet reverence in baking something with intention, even if it’s pretty easy, especially when it’s for other people. Chocolate lava cake strikes that balance well: simple to prepare, but special enough to make your guests feel honored.
Chocolate lava cake is beautiful, thoughtful, and just a little bit indulgent. It’s a quiet gesture of hospitality that lingers after the plates are cleared.
Yield: 4 servings
Ingredients:
4 oz bittersweet or dark chocolate (60–70%), chopped
½ cup salted butter (1 stick)
⅓ cup Andrea’s Bakehouse Espresso Brown Sugar
2 large eggs
2 egg yolks
tsp salt ¼
2 tbsp flour
Butter and cocoa powder for greasing ramekins
Instructions:
- Preheat oven to 425°F (218°C). Grease 4 ramekins with butter and dust with cocoa powder.
- Melt chocolate and butter together in a double boiler or microwave in short bursts, stirring until smooth.
- In a separate bowl, whisk together eggs, yolks, espresso brown sugar, and salt until light and foamy.
- Slowly whisk the melted chocolate into the egg mixture. Fold in flour just until combined.
- Divide batter between ramekins. Place on a baking sheet and bake for 11–13 minutes—edges should be set, centers soft.
- Let sit for 1 minute, then invert onto plates. Serve immediately (with ice cream or whipped cream if desired).