Description
These easy chocolate lava cakes are pure decadence! Individual molten chocolate cakes with crispy edges, tender cake, and a warm, gooey chocolate center that flows out when you cut in. Restaurant-quality elegance made at home in just 30 minutes—perfect for special occasions!
Ingredients
Scale
For the Cakes:
- 6 ounces (170g) semi-sweet or dark chocolate (55-70% cacao), chopped
- ½ cup (115g) unsalted butter, plus more for greasing ramekins
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ cup (50g) granulated sugar
- 2 tablespoons (15g) all-purpose flour
- Pinch of salt
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder, for dusting ramekins
For Serving:
- Powdered sugar, for dusting
- Vanilla ice cream (optional but highly recommended)
- Fresh berries (raspberries or strawberries) (optional)
- Whipped cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving the perfect texture—crispy edges with a molten center. Place a baking sheet in the oven while it preheats (this helps the bottoms cook evenly).
- Prepare Ramekins: Generously butter the insides of four 6-ounce ramekins, making sure to coat the bottom and all the way up the sides—don’t miss any spots or the cakes will stick! Dust the buttered ramekins with cocoa powder, tapping out any excess. This prevents sticking and adds extra chocolate flavor. Place prepared ramekins on a baking sheet and set aside.
- Melt Chocolate and Butter: In a medium microwave-safe bowl, combine the chopped chocolate and ½ cup butter. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (usually 1-1½ minutes total). Alternatively, melt in a double boiler over simmering water. Stir until smooth and glossy. Set aside to cool slightly while you prepare the egg mixture—you don’t want it so hot that it cooks the eggs.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk together the whole eggs, egg yolks, and granulated sugar vigorously for about 2-3 minutes until the mixture becomes pale yellow, slightly thick, and falls in ribbons from the whisk. This incorporates air and helps create the right texture. The mixture should nearly double in volume.
- Combine Mixtures: Pour the slightly cooled melted chocolate mixture into the egg mixture. Whisk gently until fully combined and smooth. Add the vanilla extract and salt, whisking to incorporate.
- Add Flour: Sift or sprinkle the flour over the chocolate mixture. Using a rubber spatula, gently fold the flour in with just a few strokes until no white flour streaks remain—do NOT overmix! Overmixing develops gluten and creates cakey texture instead of molten centers. The batter should be smooth, glossy, and pourable.
- Fill Ramekins: Divide the batter evenly among the four prepared ramekins, filling each about ¾ full (roughly ½ cup batter per ramekin). The batter should come almost to the top. Smooth the tops gently with the back of a spoon if needed.
- Bake: Place the baking sheet with ramekins in the preheated 425°F oven. Bake for exactly 12-14 minutes. The exact time depends on your oven and ramekin size. The edges should look set and slightly pulling away from the sides, the tops should look set with a slight jiggle in the very center, and a thin crust will have formed on top. The centers should still look slightly wet and soft. DO NOT OVERBAKE—better to slightly underbake than overbake!
- Cool Briefly: Remove from oven and let the cakes rest in the ramekins for exactly 1 minute. This brief rest helps them set slightly and makes unmolding easier while keeping the centers molten.
- Unmold and Serve: Run a thin knife carefully around the edge of each ramekin to loosen. Place a dessert plate upside down over each ramekin. Using oven mitts (they’re still hot!), carefully flip the ramekin and plate together. Gently lift off the ramekin—the cake should release onto the plate. If it sticks, give it a gentle shake.
- Garnish and Serve Immediately: Dust with powdered sugar using a fine-mesh sieve. Top with a scoop of vanilla ice cream, fresh berries, or whipped cream if desired. Serve immediately while the centers are still warm and molten—they’re best within 5 minutes of baking!
Notes
- Timing is Everything: The bake time is crucial! At 12 minutes, the centers will be very molten. At 14 minutes, they’ll still flow but be slightly more set. Test your oven and adjust accordingly.
- Don’t Skip Preheating: The high oven temperature is essential for creating the contrast between set edges and molten center.
- Room Temperature Eggs: Cold eggs can seize the chocolate. Let eggs sit at room temperature for 30 minutes before starting.
- Serve Immediately: These are best served within minutes of baking while the centers are warm and flowing. They’ll continue to set as they cool.
- Ramekin Size Matters: Using different sized ramekins will require adjusted baking times. 6-ounce ramekins are standard for this recipe.
- Can Be Made Ahead: Fill unbaked batter into ramekins, cover with plastic wrap, and refrigerate up to 24 hours. Add 2-3 minutes to baking time when baking cold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 lava cake
- Calories: 485
- Sugar: 28g
- Sodium: 85mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 215mg