Chocolate Lava Cake is a decadent dessert that combines a rich, cakey exterior with a gooey, molten chocolate center. Ina Garten’s version takes this indulgent treat to new heights with her focus on high-quality ingredients and simple, foolproof instructions. This recipe is perfect for special occasions or whenever you’re craving a luxurious chocolate dessert.

What is Ina Garten Chocolate Lava Cake?

Ina Garten’s Chocolate Lava Cake is an elegant dessert featuring individual cakes with a molten chocolate center. Made with dark chocolate, butter, eggs, and a touch of sugar, this dessert offers the perfect balance of sweetness and richness, making it a favorite among chocolate lovers.

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Reasons to Try Ina Garten Chocolate Lava Cake

Luxurious flavor: Rich, intense chocolate flavor with a gooey center.
Easy to make: Requires only a few ingredients and simple steps.
Perfect for special occasions: A stunning dessert that will impress guests.
Customizable: Add flavors like espresso or orange zest for a unique twist.
Quick preparation: Ready in under 30 minutes from start to finish.

Ingredients Needed to Make Ina Garten Chocolate Lava Cake

Dark chocolate: 6 ounces, chopped (use high-quality chocolate).
Unsalted butter: 1/2 cup (1 stick), plus extra for greasing.
Eggs: 2 large.
Egg yolks: 2 large.
Granulated sugar: 1/4 cup.
All-purpose flour: 2 tablespoons.
Salt: A pinch.
Vanilla extract: 1 teaspoon.
Optional garnish: Powdered sugar, fresh berries, or whipped cream.

Instructions to Prepare Ina Garten Chocolate Lava Cake

Preheat the oven: Set your oven to 425°F (220°C) and grease four 6-ounce ramekins with butter. Dust with cocoa powder to prevent sticking.
Melt the chocolate and butter: In a heatproof bowl set over a pot of simmering water, melt the chopped chocolate and butter together. Stir until smooth, then remove from heat and let cool slightly.
Prepare the egg mixture: In a mixing bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until thick and pale.
Combine the mixtures: Gradually add the melted chocolate mixture to the egg mixture, whisking gently to combine.
Add the dry ingredients: Sift the flour and salt into the mixture, folding gently until just combined. Be careful not to overmix.
Fill the ramekins: Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Bake the cakes: Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be set, but the centers should still be soft and jiggly.
Cool slightly and serve: Let the cakes cool for 1–2 minutes, then carefully invert onto serving plates. Garnish with powdered sugar, berries, or whipped cream, and serve immediately.

What Goes Well With Ina Garten Chocolate Lava Cake

Vanilla ice cream: The creamy coldness complements the warm, gooey cake perfectly.
Fresh berries: Raspberries or strawberries add a refreshing tartness.
Espresso or coffee: Enhances the deep chocolate flavor.
Caramel or berry sauce: A drizzle of sauce adds an extra layer of indulgence.

Key Tips for Making Ina Garten Chocolate Lava Cake

Use high-quality chocolate: The flavor of the cake relies on good chocolate, so choose a high cocoa percentage.
Prepare the ramekins: Grease and dust the ramekins thoroughly to ensure the cakes release easily.
Watch the baking time: Overbaking will lose the gooey center, so check for a soft center at 12 minutes.
Serve immediately: The molten center sets as the cakes cool, so serve right out of the oven.
Make ahead: Prepare the batter in advance, refrigerate in the ramekins, and bake when ready to serve.

Creative Variations of Ina Garten Chocolate Lava Cake

Espresso addition: Add 1 teaspoon of espresso powder to the batter for a mocha flavor.
Orange twist: Incorporate orange zest for a citrusy contrast to the chocolate.
Peanut butter core: Add a dollop of peanut butter in the center before baking.
Minty touch: Stir in a drop of peppermint extract for a holiday version.

Storage Guidelines for Ina Garten Chocolate Lava Cake

Refrigerate batter: Unbaked batter can be stored in the ramekins, covered, in the refrigerator for up to 24 hours.
Store leftovers: Baked cakes can be refrigerated for up to 2 days, though the molten center will solidify.
Reheat gently: Warm leftover cakes in the microwave for 15–20 seconds to restore their gooey texture.

FAQs

How do you ensure the center of Chocolate Lava Cake stays molten?

To ensure the center stays molten, bake the cakes for 12–14 minutes at 425°F (220°C). The edges should be set, but the center should remain soft and slightly jiggly when removed from the oven.

Can Chocolate Lava Cake batter be made ahead of time?

Yes, the batter can be prepared ahead of time. Pour it into greased ramekins, cover them tightly, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 1–2 extra minutes to the baking time.

What type of chocolate is best for Chocolate Lava Cake?

High-quality dark chocolate with at least 60–70% cocoa content works best for Chocolate Lava Cake. It provides a rich, intense flavor and ensures a smooth, molten center.

How do you release Chocolate Lava Cakes from the ramekins without breaking them?

To release the cakes easily, grease the ramekins thoroughly with butter and dust them with cocoa powder. Once baked, let the cakes cool for 1–2 minutes, run a knife gently around the edges, and invert onto a plate.

Wrapping Up

Ina Garten’s Chocolate Lava Cake is the epitome of a decadent dessert, combining the best of a rich chocolate cake with the indulgence of molten chocolate.

With its simple preparation and show-stopping presentation, this dessert is perfect for any occasion, whether it’s a romantic dinner or a festive gathering.

Give this recipe a try, and enjoy the ultimate chocolate experience.

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