Ina Garten Chocolate Lava Cake is made with unsalted butter, bittersweet chocolate, eggs, granulated sugar, salt, and all-purpose flour. This rich Barefoot Contessa Chocolate Lava Cake recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 6 people.
🤎 Why You’ll Love This Chocolate Lava Cake Recipe:
- Quick Preparation: Ready in just 10 minutes, perfect for last-minute dessert cravings.
- Rich Chocolate Flavor: Indulge in the intense taste of bittersweet chocolate.
- Gooey Center: Experience the delight of a velvety, molten interior with every bite.
🍫 Ina Garten Chocolate Lava Cake Ingredients
- ½ cup (113g) unsalted butter
- 6 ounces (168g) bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
🎂 How To Make Ina Garten Chocolate Lava Cake
- Preheat your oven to 425°F (218°C). Grease six small ramekins and lightly dust them with flour, then place them on a baking sheet.
- Melt the butter and chocolate together in a double boiler or in the microwave, stirring until smooth.
- In a large bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale yellow.
- Gently fold the melted chocolate mixture and flour into the egg mixture until well combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes, or until the edges are firm but the centers are still slightly soft.
- Let the cakes cool in the ramekins for 1 minute, then invert each onto a plate.
- Wait for 10 seconds before removing the ramekins, then serve the cakes immediately, dusted with powdered sugar and accompanied by berries if desired.
💭 Recipe Tips:
- Use high-quality chocolate and butter for the best taste.
- Make sure the ramekins are well greased and floured to prevent the cakes from sticking.
- Watch the chocolate and butter closely while melting to avoid burning.
☕ What To Serve With Chocolate Lava Cake?
You can serve chocolate lava cake with whipped cream, vanilla ice cream ,chocolate sauce, Caramel Sauce and cofee.
🎚 How To Store Leftovers Chocolate Lava Cake?
- In the fridge: Store leftover Chocolate lava cake in an airtight container for 3 days.
- In the freezer: Wrap leftover Chocolate lava cake tightly in plastic wrap and aluminum foil, then store in a freezer bag for 1 month.
FAQ’S
What Should I Do If My Chocolate Lava Cake Batter Is Too Thick?
If your batter is too thick, you can add a small amount of milk or cream, a tablespoon at a time, and gently mix until the batter reaches the desired consistency.
How Can I Adjust the Sweetness Level of My Chocolate Lava Cake?
To adjust the sweetness level of your chocolate lava cake, you can increase or decrease the amount of granulated sugar used in the recipe according to your taste preferences.
What Can I Do If My Chocolate Lava Cake Turns Out Too Runny In The Center?
If your chocolate lava cake turns out too runny in the center, it may have been underbaked. To remedy this, you can try baking the cakes for an additional minute or two until the edges are slightly firmer.
Can I Substitute Brown Sugar For Granulated Sugar In Chocolate Lava Cake?
While you can technically substitute brown sugar for granulated sugar in chocolate lava cake, it may alter the texture and flavor of the final product.
Ina Garten Chocolate Lava Cake Nutrition Fact:
- Calories: 383kcal
- Carbohydrates: 25g
- Protein: 5g
- Fat: 29g
- Saturated Fat: 17g
- Trans Fat: 1g
- Cholesterol: 166mg
- Sodium: 80mg
- Potassium: 197mg
- Fiber: 2g
- Sugar: 19g
More Ina Garten Recipes:
- Ina Garten Chocolate Bundt Cake
- Ina Garten German Chocolate Cake
- Ina Garten Chocolate Orange Cake
- Ina Garten Chocolate Fondue
Ina Garten Chocolate Lava Cake
Description
Ina Garten Chocolate Lava Cake is made with unsalted butter, bittersweet chocolate, eggs, granulated sugar, salt, and all-purpose flour. This rich Barefoot Contessa Chocolate Lava Cake recipe creates a dessert that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat your oven to 425°F (218°C). Grease six small ramekins and lightly dust them with flour, then place them on a baking sheet.
- Melt the butter and chocolate together in a double boiler or in the microwave, stirring until smooth.
- In a large bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale yellow.
- Gently fold the melted chocolate mixture and flour into the egg mixture until well combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 6 to 8 minutes, or until the edges are firm but the centers are still slightly soft.
- Let the cakes cool in the ramekins for 1 minute, then invert each onto a plate.
- Wait for 10 seconds before removing the ramekins, then serve the cakes immediately, dusted with powdered sugar and accompanied by berries if desired.
Notes
- Use High-Quality Ingredients: Opt for premium unsalted butter and bittersweet chocolate for the best flavor.
Properly Prepare Ramekins: Ensure ramekins are thoroughly greased and lightly dusted with flour to prevent sticking.
Monitor Melting Process: When melting butter and chocolate, stir frequently to avoid burning.