Rich and fudgy Limoncello infused chocolate lava cakes!
Individual desserts are a blessing and a curse all at once. They are blessing because of portion control; they are a curse because of portion control. If you are at a party, and someone serves you an oversized piece of bundt cake, well it would be rude to refuse. Conversely, if you are at a dinner party with five other people, it would be rude to grab an extra lava cake if only six are served right? If you make a large Texas sheet cake, no one will notice an extra piece missing. But with only six chocolate lava cakes, it’s a little hard to sneak off and eat one secretly in your closet.
The only solution I see in this situation is to make extra lava cakes. That shouldn’t be any trouble with this recipe; especially with it’s tender outer edge, and it’s rich, fudgy center. The Limoncello liqueur adds a uniquely lemon twist to this decadent chocolate dessert! It only takes one forkful for you to fall in love with this chocolate lava cake! There will be no judgement if you decide to keep all six yourself; that’s a promise!
- Be sure to coat your ramekins with non-stick spray and cocoa powder thoroughly. The whole lava effect will be ruined if your cake doesn’t want to come out when served.
- Be careful when adding the liquor. The full lemon flavor may not hit you if you taste your batter and your inclination will be to add more liqueur. Don’t do it! A little goes a long way. Your goal isn’t a boozy chocolate dessert, rather a chocolate dessert with lemon undertones.
- To remove the cake from the dish, carefully run a paring knife around the edge of the cake, then invert the cake onto a plate. It should fall right out.
- This cake is truly best when served warm.
- If you do not wish to use the liqueur, then lemon extract will work as well.
Moist chocolate cakes with a rich fudgy center all with just a hint of lemon!
20 minPrep Time
12 minCook Time
32 minTotal Time
- Unsweetened baking cocoa
- 1 cup dark chocolate chips
- ½ cup plus 2 tablespoons butter
- 2- 3 oz Limoncello liqueur
- 3 whole eggs
- 3 egg yolks
- zest of one lemon
- 1 ½ cups powdered sugar
- ½ cup all-purpose flour
- Preheat your oven to 450 degrees. Spray 6 ramekins with non-stick spray, then coat bottom and sides with cocoa powder, set aside.
- In a medium saucepan, melt chocolate and butter together over low heat, stirring frequently. When chocolate has melted, remove mixture from heat and stir in liqeuer. Allow chocolate to cool slightly.
- In a seperate bowl, whisk together the eggs and the egg yolks. Stir in lemon zest. Whisk in powdered sugar until combined. Slowly add in chocolate mixture. Finally, stir in flour and mix until blended.
- Divide mixture between the prepared ramekins. Place ramekins on a rimmed baking sheet and bake for 12-14 minutes or until edges are set and tops are slightly cracked.
- Remove cakes from the oven and allow them to stand for 2-3 minutes.
- To serve; loosen edges of each cake with a knife and carefully invert each cake onto a plate. Sprinkle with powdered sugar if desired. Serve immediately.