Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: ½ cup unsalted butter (115 g); 4 oz dark chocolate (chopped (115 g)); 1 cup powdered sugar; 2 large eggs; 2 large egg yolks; 1 teaspoon vanilla extract; ½ cup all-purpose flour; Pinch of salt; Vanilla ice cream (optional for serving); Powdered sugar (optional for dusting); Fresh berries (optional for serving)

Jump to Recipe Print Recipe

There’s something truly magical about biting into a warm Chocolate Lava Cake, where the outer cake is perfectly baked and the center remains delectably molten. It’s the ideal dessert to impress guests, yet simple enough to make at home whenever a chocolate craving hits.

Rich and velvety, this dessert perfectly balances bittersweet chocolate with a hint of sweetness, creating a luxurious treat that melts in your mouth. Whether for a special occasion or a cozy night in, this chocolate indulgence never fails to delight.

Why You’ll Love This Recipe

Quick to prepare with minimal ingredients, ideal for last-minute desserts.
Elegant presentation that feels gourmet but requires basic baking skills.
Customizable flavors with optional espresso or orange zest to personalize.
Perfect balance of rich chocolate flavor and soft, gooey texture.

Ingredients

Unsalted butter: Adds a creamy richness and smooth texture to the molten cake base, ensuring moistness.
Dark chocolate: Provides deep, intense cocoa flavor and a silky molten interior when melted.
Powdered sugar: Sweetens the batter gently and helps create a tender crumb texture.
Large eggs: Provide structure and richness while helping the cake rise delicately.
Large egg yolks: Boost richness and help maintain a tender, moist center.
Vanilla extract: Adds warm aromatic notes that complement the chocolate’s bitterness.
All-purpose flour: Builds the structure of the cake while keeping the texture light and soft.
Pinch of salt: Enhances overall flavors, balancing the sweetness and intensifying chocolate taste.
Vanilla ice cream (optional): Offers a cool, creamy contrast to the warm lava cake.
Powdered sugar (optional for dusting): Adds a decorative touch and light sweetness on top.
Fresh berries (optional): Provide a refreshing tartness that cuts through the rich chocolate.

Instructions

Preheat and Prepare Ramekins: Begin by preheating your oven to 220 °C (425 °F). Butter four ramekins thoroughly to prevent sticking and dust them lightly with flour, which helps the cakes release easily after baking. Placing the ramekins on a baking sheet makes handling easier and prevents spills during baking.
Melt Butter and Chocolate: In a heatproof bowl, gently melt the unsalted butter and chopped dark chocolate together. Use short bursts in the microwave or a double boiler to avoid burning. Stir continuously until the mixture becomes smooth and glossy, which ensures a silky base for your batter and a luscious molten center.
Combine Sugar and Chocolate Mixture: Whisk the powdered sugar gradually into the melted chocolate. This balances the bitterness of dark chocolate while creating a smooth, sweet base. Proper mixing helps achieve a consistent sweetness throughout the batter.
Add Eggs and Flavor: Add the whole eggs and additional egg yolks one at a time, whisking well after each addition. This builds richness and structure for the cake. Stir in the vanilla extract to infuse the batter with a fragrant warmth that complements the chocolate beautifully.
Incorporate Dry Ingredients: Gently fold in the sifted all-purpose flour and a pinch of salt. Be careful not to overmix to maintain a tender texture. The flour gives form to the cake, while the salt enhances the chocolate flavor without making it taste salty.
Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins, filling nearly to the top. Bake in the preheated oven for 11 to 13 minutes, until the edges look firm but the center still jiggles slightly when shaken. This timing is crucial to achieve the signature molten center.
Rest and Serve: Allow the cakes to rest for one minute after baking to set slightly, making it easier to unmold. Invert carefully onto serving plates or serve directly in the ramekins. Dust with powdered sugar or add a scoop of vanilla ice cream and fresh berries for an indulgent finish.

You Must Know

Do not overbake: The cake edges should be set but centers jiggle slightly for that perfect molten core.
The batter can be made up to 24 hours ahead and refrigerated; bake just before serving for convenience.
For extra indulgence, insert a square of chocolate in the center before baking to intensify the molten texture.
Try adding espresso powder or orange zest to the batter to introduce unique flavor notes.

Storage Tips

Chocolate lava cakes are best enjoyed fresh right after baking for optimal molten texture. If needed, refrigerate baked cakes for up to two days and reheat briefly in the oven before serving. Unbaked batter can be stored in the refrigerator for up to 24 hours.

Serving Suggestions

Serve warm lava cakes with a scoop of vanilla ice cream or whipped cream to contrast the warm, gooey center. Fresh berries add a refreshing brightness and pop of color, while a light dusting of powdered sugar enhances presentation.

Professional Tips

Use high-quality dark chocolate with at least 60% cocoa content for a rich, sophisticated flavor.
Ensure eggs are at room temperature for better incorporation and smoother batter.
Test one ramekin first to perfect baking time based on your oven’s characteristics.
Butter and flour ramekins thoroughly to avoid sticking and maintain clean edges.

FAQs

Can I prepare the batter in advance?: Yes, you can prepare the batter and refrigerate it for up to 24 hours. Just bake the cakes fresh when ready to serve for the best texture.
What type of chocolate should I use?: Use good-quality dark chocolate containing 60-70% cocoa for balanced sweetness and deep chocolate flavor.
How do I prevent the lava cake from overbaking?: Bake just until edges are set but the center still jiggles slightly. Overbaking will result in a fully cooked center rather than molten.
Can I make this dessert gluten-free?: Yes, substitute all-purpose flour with gluten-free flour blends suitable for baking, ensuring they don’t alter texture significantly.
What are good flavor variations?: Try adding espresso powder for coffee undertones, orange zest for citrus brightness, or a pinch of cinnamon for warmth.
Can I add fillings inside the cakes?: Absolutely! A piece of chocolate or a raspberry in the center before baking creates extra gooey, flavored surprises.
How do I store leftovers?: Store any leftover baked cakes in an airtight container in the fridge for up to two days, reheating gently before serving.