Limoncello chocolate lava cake is a rich and fudgy dessert, perfectly baked into individual portion sizes!
You’ll love these Limoncello infused chocolate lava cakes!
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 its tender outer edge, and its 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 judgment if you decide to keep all six yourself; that’s a promise!
Chocolate Limoncello Recipe
Finding dessert recipes using limoncello can be difficult but it’s always rewarding when you find a winner. These individual chocolate lava cakes are winners if I do say so myself. Making this limoncello dessert recipe is incredibly easy and the results are well worth the short wait as they rest and bake. With gooey molten centers and rich decadent flavors in every bite, these are desserts worthy of any special occasion.
- Unsweetened baking cocoa
- Dark chocolate chips
- Limoncello liqueur
- Egg yolks
- Lemon zest
- Powdered sugar
- All-purpose flour
How to Make Limoncello Chocolate Lava Cake
- Preheat your oven to 450 degrees F.
- Spray the inside of 6 ramekins with nonstick cooking spray and coat the bottoms with a light dusting of cocoa powder to prevent sticking. Set them aside.
- In a medium saucepan, melt your chocolate and butter together over low heat, stirring frequently until melted and smooth.
- When the chocolate has melted, remove it from the heat and stir in the liqueur.
- Allow the chocolate to cool slightly.
- In another bowl, whisk together the eggs and egg yolks.
- Stir in the lemon zest.
- Whisk in the powdered sugar until combined.
- Slowly add in the chocolate.
- Finally, add in the flour, mixing well until blended.
- Divide the mixture between the prepared ramekins.
- Place the ramekins on a rimmed baking sheet and bake in the oven for 12-14 minutes or until the edges are set and the tops look slightly cracked.
- Remove the cakes from the oven and allow them to stand for 2-3 minutes.
- Loosen the edges around the cakes with a knife and carefully invert each cake onto a serving plate.
- Sprinkle them with powdered sugar before serving if desired.
- Serve immediately.
- 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.
How to make lemon chocolate lava cakes without alcohol
If you do not wish to use the liqueur, then lemon extract will work as well. Just add in about 1/2 teaspoon and it should be more than plenty to give you a nice lemon taste in every bite.
What is the difference between chocolate lava cake and soufflé?
What can I use instead of ramekins for lava cake?
- Unsweetened baking cocoa
- 1 cup dark chocolate chips
- 1/2 cup plus 2 tablespoons butter
- 2- 3 oz Limoncello liqueur
- 3 whole eggs
- 3 egg yolks
- zest of one lemon
- 1 1/2 cups powdered sugar
- 1/2 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.
Amount Per Serving Calories 505Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 198mgSodium 78mgCarbohydrates 69gFiber 3gSugar 54gProtein 7g