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Chocolate Lava Cake

Chocolate Lava Cake
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Indulgent chocolate lava cakes with a molten chocolate center that flows out when you cut into them. This restaurant-quality dessert is surprisingly easy to make at home with just 7 simple ingredients. Perfect for special occasions, date nights, or whenever you’re craving something decadent.

Ingredients

Scale
  • 6 ounces (170g) dark chocolate (60-70% cocoa), chopped
  • ½ cup (113g) unsalted butter, plus more for greasing
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Cocoa powder or flour, for dusting ramekins
  • Optional toppings: vanilla ice cream, fresh berries, powdered sugar, whipped cream

Instructions

  1. Preheat and prepare: Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins, making sure to coat the bottom and sides completely. Dust with cocoa powder or flour, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
  2. Melt chocolate and butter: In a microwave-safe bowl, combine the chopped dark chocolate and ½ cup butter. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth (about 1.5-2 minutes total). Alternatively, melt in a double boiler over simmering water. Set aside to cool slightly for 5 minutes.
  3. Whisk eggs and sugar: In a medium mixing bowl, whisk together the whole eggs, egg yolks, and granulated sugar vigorously for about 2-3 minutes until the mixture becomes thick, pale, and slightly frothy. This step incorporates air and helps create the perfect texture.
  4. Combine wet ingredients: Pour the slightly cooled melted chocolate mixture into the egg mixture. Add the vanilla extract and pinch of salt. Whisk gently until completely smooth and well combined, scraping down the sides of the bowl as needed.
  5. Add flour: Sift the flour over the chocolate mixture. Gently fold it in with a rubber spatula using a figure-eight motion until just combined. Be careful not to overmix – a few small streaks of flour are fine. The batter should be smooth, glossy, and pourable.
  6. Fill ramekins: Divide the batter evenly among the prepared ramekins, filling each about ¾ full (approximately ⅔ cup of batter per ramekin). Gently tap each ramekin on the counter to release any air bubbles.
  7. Bake: Place the baking sheet with ramekins in the preheated oven and bake for exactly 12-14 minutes. The edges should be set and slightly pulling away from the sides, while the center should still jiggle slightly when gently shaken. For a more molten center, bake for 12 minutes; for a slightly more set center, go for 13-14 minutes.
  8. Rest and serve: Remove from the oven and let the cakes rest in the ramekins for exactly 1 minute. This allows the edges to set slightly, making them easier to unmold. Carefully run a thin knife around the edges of each cake to loosen. Place a dessert plate over each ramekin and quickly but carefully invert. Gently lift off the ramekin. The cake should release easily.
  9. Garnish and enjoy: Serve immediately while hot. Top with a scoop of vanilla ice cream, fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. The molten center will flow out beautifully when you cut into the cake with a spoon or fork.

Notes

  • Timing is crucial: The difference between a molten center and a fully cooked cake is just 1-2 minutes, so watch your oven carefully and don’t overbake.
  • Oven temperature varies: If your cakes are too runny, bake for 1 additional minute next time. If they’re too set, reduce baking time by 1 minute.
  • Make ahead: You can prepare the batter, fill the ramekins, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 2-3 extra minutes to the baking time if baking straight from the fridge.
  • Room temperature eggs: This helps them incorporate smoothly into the batter and creates a better texture.
  • Test one first: If you’re nervous, bake one ramekin first as a test to check your timing before baking the rest.
  • Butter matters: Make sure to butter the ramekins thoroughly, especially around the edges and in the corners, for easy release.

Nutrition

Find it online: https://focialy.com/chocolate-lava-cake/