Molten chocolate lava cakes make the perfect dessert that is quick and easy. The gooey center is surrounded by tender chocolate cake batter that is cooked to perfection. Although a decadent dessert, they only require pantry staples and are ready in half an hour!
Place chopped chocolate and butter in a microwave safe bowl. Heat in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. Set aside to cool briefly.
In a large bowl, use hand beaters or the whisk attachment on a standing mixer to beat 4 egg whites until frothy. Add 4 tablespoons of sugar and continue beating until egg whites form stiff peaks.
In another bowl, whisk together egg yolks, remaining 4 tablespoons of sugar, vanilla extract, and cocoa powder. Whisk for 1-2 minutes until mixture is thick and smooth.
Stir in the melted chocolate until combined.
Whisk or fold in the egg whites, half at a time, until fully combined.
Transfer batter to four ramekins that have been sprayed well with non-stick baking spray.
Bake for 15 minutes, until the cakes are puffed and dry on the top, but still jiggly.
Cool for several minutes and then invert each cake onto a dessert dish. Tap slightly on the ramekin and lift slowly to allow the cake to slip out.
Dust with powdered sugar and serve warm with fresh raspberries.
Notes
Storage: Lava cakes are best served warm out of the oven. After cooling, the lava center will set, but rewarming the cakes will soften the center again.Notes:Egg whites should be at room temperature when whipped for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly.This recipe is adapted from the following recipe.These lava cakes are gluten-free and hold their shape through the process of whipping the egg whites to stiff peaks and folding them in rather than using flour in the recipe. The result is a smooth lava cake that melts in your mouth as a rich chocolate “lava.”The recipe can be halved to make two lava cakes at a time.Ramekins used here have a 1-cup capacity. Because the cakes puff slightly during baking, they should not be filled to the top.