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Decadent Whiskey Chocolate Lava Cake with Sea Salt

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A rich and indulgent chocolate lava cake infused with whiskey and topped with coarse sea salt, offering a perfect balance of sweetness and a subtle boozy kick. Ready in under 30 minutes, it’s ideal for date nights and gatherings.

Ingredients

Scale
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter (115g), plus extra for greasing
  • 1 cup granulated sugar (200g)
  • 3 large eggs, at room temperature
  • 1/2 cup all-purpose flour (65g), sifted
  • 2 tablespoons good-quality whiskey (bourbon or Irish whiskey)
  • 1 teaspoon pure vanilla extract
  • Coarse sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 425°F (220°C). Butter four ramekins generously, then dust them lightly with cocoa powder or flour to prevent sticking. Set aside.
  2. Melt the chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir gently until smooth and glossy. Alternatively, microwave in 20-second intervals, stirring each time. Let it cool slightly but stay warm.
  3. In a separate bowl, whisk eggs and sugar together until pale and slightly thickened—about 3-4 minutes by hand or 2 minutes with a mixer.
  4. Slowly combine the melted chocolate mixture with the egg mixture, stirring gently but thoroughly. Add vanilla extract and whiskey here.
  5. Fold in the sifted flour carefully, just until no streaks remain.
  6. Divide batter evenly among prepared ramekins. Place ramekins on a baking sheet and bake for 12-14 minutes. The edges should look set, but the center will still be soft and slightly jiggly.
  7. Remove from oven and let rest for 1-2 minutes. Run a knife around the edges, then invert each cake onto a serving plate. Sprinkle with coarse sea salt immediately.

Notes

Use room temperature eggs to prevent curdling. Melt chocolate gently using a double boiler or microwave in short bursts to avoid burning. Fold flour gently to keep batter airy. Baking time is crucial to maintain a molten center; check at 12 minutes and adjust as needed. Sprinkle coarse sea salt immediately after baking for best flavor contrast. For gluten-free version, substitute almond flour; for dairy-free, use coconut oil instead of butter.

Nutrition

Keywords: whiskey chocolate lava cake, molten chocolate cake, whiskey dessert, easy chocolate lava cake, sea salt chocolate cake, quick dessert, decadent dessert

Find it online: https://fizzlefork.com/decadent-whiskey-chocolate-lava-cake-recipe-easy-perfect-dessert-with-sea-salt/