Pecan Chocolate Lava Cake
Easy Pecan Chocolate Lava Cake — individual dark chocolate molten lava cakes with toasted pecans pressed into the exterior, baked in ramekins for 12 minutes with a warm flowing center. Make-ahead up to 24 hours. A showpiece dinner party dessert.
Equipment
- 4 to 6 six-ounce ramekins
- Double boiler or microwave-safe bowl
- baking sheet
- Mixing bowl and whisk
- Thin knife or offset spatula (for unmolding)
Ingredients
Lava Cake Batter
- 4 oz dark chocolate (60-70% cacao), finely chopped bar chocolate preferred for smooth melt
- 4 tbsp unsalted butter plus extra for greasing ramekins
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 0.33 cup granulated sugar
- 0.25 cup all-purpose flour measured precisely — do not add more
- pinch of salt
Pecan Topping and Ramekin Prep
- 0.5 cup pecan halves, toasted toasted in dry skillet 4 to 5 minutes until fragrant
- 2 tbsp unsweetened cocoa powder for dusting greased ramekins
For Serving
- vanilla ice cream or powdered sugar for serving
Instructions
- Preheat oven to 425°F. Generously butter each ramekin including the rims. Dust with cocoa powder and tap out excess.
- Toast pecan halves in a dry skillet over medium heat for 4 to 5 minutes until deeply fragrant. Set aside.
- Melt dark chocolate and butter together over a double boiler or in 30-second microwave intervals, stirring between each, until completely smooth. Set aside to cool slightly.
- Whisk eggs, egg yolks, and sugar together until pale and slightly thickened, about 1 to 2 minutes.
- Whisk the cooled chocolate mixture into the egg mixture until smooth. Fold in flour and salt until just combined — do not overmix.
- Divide batter evenly among prepared ramekins, filling about ¾ full. Press 4 to 6 toasted pecan halves into each ramekin.
- Place ramekins on a baking sheet. Bake 10 to 12 minutes until edges are set and matte and the center still looks slightly wet and shiny.
- Rest exactly 1 minute. Run a thin knife around the edge of each ramekin. Invert onto a warm serving plate and lift cleanly. Serve immediately with vanilla ice cream.
Notes
Grease every surface of the ramekin including the rim and dust with cocoa powder — not flour. Use room-temperature eggs. Cool chocolate mixture slightly before adding to eggs. Do not overmix after adding flour. Pull from oven when center still looks wet and shiny — not fully matte. Rest exactly 1 minute before unmolding. Run a knife around the edge before inverting. Serve immediately on warm plates. Make-ahead: fill ramekins, cover tightly, refrigerate up to 24 hours, bring to room temp 15 min before baking, add 2 extra minutes.