Chocolate Lava Cake
This rich and decadent chocolate lava cake features a warm, gooey molten center, perfect for a special dessert that is both elegant and easy to make at home.
Equipment
- 4 ramekins buttered and lightly dusted with flour
- 1 baking sheet to place ramekins on
- 1 heatproof bowl for melting butter and chocolate
- 1 whisk
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
Instructions
- Preheat the oven to 425 °F (220 °C). Butter and lightly flour four ramekins and place them on a baking sheet.
- Melt the butter and dark chocolate together in a heatproof bowl, using the microwave in 20–30 second bursts or a double boiler, stirring until smooth.
- Whisk the powdered sugar into the melted chocolate mixture until well combined.
- Add the eggs and egg yolks one at a time, whisking thoroughly after each addition.
- Stir in the vanilla extract, then fold in the flour and salt just until combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 11 to 13 minutes until the edges are set but the centers remain soft and slightly jiggly.
- Let the cakes rest for 1 minute, then carefully invert onto plates or serve directly from the ramekins.
- Dust with powdered sugar or top with vanilla ice cream and fresh berries if desired.
Notes
- Avoid overbaking to keep the molten center soft and gooey.
- Batter can be refrigerated up to 24 hours before baking.
- Add a square of chocolate in the center for extra indulgence.
- Enhance flavor with espresso powder or orange zest.