Description
Sourdough Chocolate Lava Cakes combine rich molten chocolate with a subtle tang from sourdough discard for a decadent yet inventive dessert. These individual cakes, baked in ramekins, deliver gooey centers and tender edges while putting leftover starter to delicious use. Perfect for home bakers seeking dairy free or gluten free options, this recipe walks you through ingredients, tools, step-by-step instructions, baking tips, and FAQs to ensure bakery-level results. Serve immediately with a dusting of powdered sugar or dairy-free ice cream and savor the irresistible fusion of comfort and creativity.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and grease 6-ounce ramekins with butter or oil, then dust with cocoa powder.
2. Combine chocolate and butter or coconut oil in a heatproof bowl and melt until smooth.
3. In a separate bowl whisk eggs and sugar until thick and pale.
4. Slowly add melted chocolate mixture to the egg mixture while whisking continuously.
5. Stir in sourdough discard until fully incorporated.
6. Sift together flour, cocoa powder, and salt, then fold gently into the wet mixture without overmixing.
7. Let batter rest for 10 minutes to develop flavor.
8. Divide batter among prepared ramekins, filling each three-quarters full.
9. Bake on a baking sheet for 12–14 minutes until edges are set and centers still tremble.
10. Let cakes rest for one minute, then run a knife around edges and invert onto plates or serve in ramekins.
11. Serve immediately dusted with powdered sugar or with optional melted chocolate drizzle or dairy-free ice cream.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cake
Keywords: sourdough chocolate lava cakes, sourdough discard desserts, molten chocolate cake, easy sourdough desserts, sourdough sweet treats, dairy free lava cake, gluten free lava cake