Description
Indulge in this sophisticated autumn dessert that pairs the deep, intense richness of decadent semi-sweet chocolate with a warm, velvety pumpkin spice center. This quick-to-assemble molten lava cake offers a perfect balance of seasonal warmth and chocolate decadence, resulting in a show-stopping finish perfect for late-season gatherings or a cozy weeknight treat.
Ingredients
3 ounces semi-sweet chocolate
3 tbsp salted butter, cubed
3 tbsp brown sugar, packed
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp pumpkin spice
1/8 tsp kosher salt
2 tbsp all-purpose flour
4 tbsp canned pumpkin pie filling
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Grease two 10-ounce ramekins thoroughly with butter and dust the insides with white granulated sugar.
Melt the semi-sweet chocolate and cubed butter in a heat-proof bowl using 20-second microwave intervals or a double boiler.
Stir the mixture until it reaches a silky, smooth consistency and set it aside to cool slightly.
Whisk in the brown sugar, egg, egg yolk, vanilla extract, pumpkin spice, and salt until smooth.
Fold in the flour until just combined.
Pour half of the chocolate batter into the prepared ramekins.
Spoon 2 tablespoons of canned pumpkin pie filling into the center of each ramekin.
Top with the remaining chocolate batter.
Bake for 16 minutes until edges are set but the center is still soft.
Let rest for 1 minute before inverting onto plates.
Notes
Ensure your eggs are at room temperature for the best emulsion. Do not overbake, or the center will lose its signature lava effect. Serve immediately while warm for the best experience.
- Prep Time: 15
- Cook Time: 16
- Category: Baking
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg