Ina Garten Chocolate Lava Cake Recipe

This Ina Garten Chocolate Lava Cake Recipe is a rich and decadent dessert, which uses high-quality dark chocolate and a soft molten center. It’s a restaurant-quality dessert, ready in under 30 minutes.

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Ina Garten Chocolate Lava Cake Recipe Ingredients

• 6 ounces dark chocolate, chopped (use high-quality chocolate)
• 1/2 cup unsalted butter (1 stick), plus extra for greasing
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• Pinch of salt
• 1 teaspoon vanilla extract
• Optional garnish: Powdered sugar, fresh berries, or whipped cream

How To Make Ina Garten Chocolate Lava Cake Recipe

1. Preheat the oven: Heat oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
2. Melt chocolate and butter: Set a heatproof bowl over simmering water. Melt chocolate and butter, stir until smooth, and cool slightly.
3. Prepare the egg mixture: Whisk eggs, yolks, sugar, and vanilla until thick and pale.
4. Combine mixtures: Slowly whisk melted chocolate into the egg mixture until blended.
5. Add dry ingredients: Sift flour and salt into the bowl and fold gently until combined.
6. Fill ramekins: Divide batter evenly among ramekins, filling about 3/4 full.
7. Bake cakes: Place ramekins on a baking sheet and bake 12–14 minutes until edges are set and centers are soft.
8. Serve: Cool 1–2 minutes, invert onto plates, garnish, and serve warm.

Recipe Tips

• How to know when lava cake is done?
  Edges should be firm, but the center should still look soft and slightly jiggly.
• Can I make these ahead?
  Prepare the batter and refrigerate in ramekins up to 1 day; bake directly from the fridge (add 1–2 extra minutes).
• Can I freeze chocolate lava cakes?
  Yes, freeze unbaked cakes in ramekins, then bake from frozen, adding 2–3 extra minutes.
• Best chocolate to use?
  Use high-quality dark chocolate (60–70% cocoa) for the best flavor and molten texture.
• How to serve lava cake?
  Serve with vanilla ice cream, whipped cream, or fresh berries.

What To Serve With Chocolate Lava Cake

This decadent dessert pairs perfectly with light or creamy sides:

• Vanilla ice cream or gelato
• Fresh raspberries or strawberries
• Sweetened whipped cream
• Espresso or dessert wine

How To Store Chocolate Lava Cake

Refrigerate: Store baked cakes in the fridge for up to 2 days. Reheat briefly in the microwave for a warm center.

Freeze: Freeze unbaked cakes in ramekins, wrapped tightly. Bake from frozen, adding extra time as needed.

Chocolate Lava Cake Nutrition Facts

• Calories: ~430
• Protein: 6g
• Carbohydrates: 37g
• Fat: 30g
• Fiber: 3g
• Sodium: 90mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without ramekins?
Yes, use a muffin tin (adjust baking time to about 8–10 minutes).

Why did my lava cake stick to the ramekin?
Grease well and dust with cocoa powder instead of flour for a clean release.

Can I add liqueur to the batter?
Yes, a splash of Grand Marnier, Kahlua, or Baileys enhances flavor.

How do I get a stronger molten center?
Slightly underbake and serve immediately while still warm.

Try More Recipes:

• Ina Garten Pear Galette Recipe
• Ina Garten Cherry Clafoutis Recipe
• Barefoot Contessa Coconut Cream Pie Recipe