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Lava Cake Recipe

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Indulgent chocolate lava cakes with a perfectly gooey molten center and tender cake exterior. This restaurant-quality dessert comes together in just 30 minutes using simple ingredients and creates an unforgettable chocolate experience that’s perfect for special occasions or whenever you’re craving something truly decadent.

Ingredients

Scale
  • 6 oz (170g) high-quality dark or semi-sweet chocolate (60-70% cocoa), chopped
  • ½ cup (113g) unsalted butter, plus extra for greasing
  • 2 tablespoons unsweetened cocoa powder, for dusting ramekins
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • ¼ cup (50g) granulated sugar
  • Pinch of salt
  • 2 tablespoons (16g) all-purpose flour
  • ½ teaspoon pure vanilla extract

Optional for Serving:

  • Vanilla ice cream
  • Fresh whipped cream
  • Fresh berries (raspberries or strawberries)
  • Powdered sugar for dusting
  • Fresh mint leaves for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Generously butter the inside of four 6-ounce ramekins, making sure to coat the bottom and sides completely. Dust the buttered ramekins with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
  2. Melt Chocolate and Butter: In a medium saucepan over low heat or using a double boiler, combine the chopped chocolate and butter. Stir frequently until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool slightly, about 2 minutes.
  3. Whisk Eggs and Sugar: In a medium mixing bowl, combine the whole eggs, egg yolks, sugar, and salt. Whisk vigorously for about 2-3 minutes until the mixture becomes pale, thick, and slightly frothy. The mixture should fall in ribbons when you lift the whisk.
  4. Combine Mixtures: Pour the slightly cooled chocolate mixture into the egg mixture, whisking constantly as you pour. Add the vanilla extract and whisk until completely combined and smooth.
  5. Add Flour: Sift the flour over the chocolate mixture and gently fold it in using a rubber spatula. Mix just until no flour streaks remain – don’t overmix. The batter should be smooth, glossy, and pourable.
  6. Fill Ramekins: Divide the batter evenly among the four prepared ramekins, filling each about ¾ full. Gently tap each ramekin on the counter once or twice to release any air bubbles.
  7. Bake: Place the baking sheet with ramekins in the preheated oven and bake for 12-13 minutes. The edges should be set and firm, and the centers should look slightly soft and jiggly when gently shaken. The tops will have a thin crust. For a more liquid center, bake for 12 minutes; for a slightly firmer center, go for 13 minutes.
  8. Rest and Unmold: Remove from oven and let the cakes rest in the ramekins for 1 minute. This allows the edges to set slightly, making unmolding easier. Run a thin knife or offset spatula around the edge of each cake to loosen it.
  9. Serve: Place a dessert plate upside down on top of each ramekin, then quickly and carefully invert both together. Hold for a few seconds, then lift the ramekin off. The cake should slide out onto the plate. If it sticks, run the knife around the edge once more.
  10. Garnish and Enjoy: Immediately dust with powdered sugar, add a scoop of vanilla ice cream, fresh berries, or whipped cream if desired. Serve right away while the center is still warm and molten.

Notes

  • Timing is Everything: The difference between a molten center and a fully-baked cake is just 1-2 minutes, so watch carefully and use a timer.
  • Room Temperature Eggs: This helps them incorporate more smoothly into the chocolate mixture.
  • Don’t Overbake: The centers should still jiggle slightly when you remove them from the oven. They’ll continue cooking from residual heat.
  • Make-Ahead Option: You can prepare the batter and fill the ramekins up to 24 hours in advance. Cover with plastic wrap and refrigerate. Add 2-3 minutes to the baking time if baking from cold.
  • Quality Matters: Use the best chocolate you can afford – it makes a noticeable difference in flavor.
  • Testing Your Oven: Every oven is different. If this is your first time making lava cakes, consider making one test cake first to check timing.
  • Alternative Baking: If you don’t have ramekins, you can use a muffin tin, but reduce baking time to 8-9 minutes.

Nutrition

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