Chocolate Lava Pudding
Indulge in this decadent dessert featuring a rich, moist chocolate cake exterior hiding a molten, flowing center. It is the ultimate treat for chocolate lovers seeking an elegant restaurant-quality experience at home.
- Prep time: 24 minutes
- Cook time: 7 minutes
- Total time: 31 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Cocoa powder for dusting
Instructions
- Preheat oven to 425 degrees F and grease four ramekins.
- Melt the chocolate and butter together in a double boiler until smooth.
- Whisk in the powdered sugar, followed by the eggs and egg yolks.
- Gently fold in the flour and salt until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 12 to 14 minutes until the sides are firm but the center is still soft.
- Let cool for 1 minute before inverting onto plates.
Tips
- Do not overbake, or the center will solidify and lose its molten quality.
- Use high-quality chocolate for the best flavor payoff.
- Dust with cocoa powder or powdered sugar right before serving for a professional look.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can fill the ramekins and refrigerate for up to 24 hours before baking.
How do I know when they are done?
The edges should be set and pulling away slightly, but the center will look slightly underdone.
Can I use milk chocolate?
Bittersweet chocolate is recommended to balance the sweetness of the sugar.