Save to Pinterest Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
Preparation Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes Category: Dessert Difficulty: Medium Cuisine: American Yield: 4 servings Diet: Vegetarian
Ingredients
- Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped
- Chocolate Base: 100 g (7 tbsp) unsalted butter plus extra for greasing
- Chocolate Base: 2 tbsp unsweetened cocoa powder
- Batter: 2 large eggs
- Batter: 2 large egg yolks
- Batter: 100 g (1/2 cup) granulated sugar
- Batter: 1 tsp pure vanilla extract
- Batter: 40 g (1/3 cup) all-purpose flour
- Batter: 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting
- For Serving (optional): Vanilla ice cream or whipped cream
- For Serving (optional): Fresh berries
Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.
- Melt chocolate:
- In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth. Remove from heat and whisk in cocoa powder.
- Whisk eggs:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.
- Fold chocolate:
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- Sift flour and salt:
- Sift the flour and salt over the batter and fold in until smooth and glossy.
- Divide batter:
- Divide the batter evenly into the prepared ramekins.
- Bake:
- Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft. Do not overbake.
- Cool and invert:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.
- Serve:
- Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.
Save to Pinterest This recipe always brings joy to family gatherings turning ordinary nights into special celebrations.
Notes
Pair with a glass of Ruby Port or a bold Cabernet Sauvignon.
Required Tools
4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet
Allergen Information
Contains Eggs dairy (butter) gluten (wheat flour) May contain Soy (in some chocolate) Always check ingredient labels for potential allergens.
Save to Pinterest Enjoy these indulgent lava cakes as a perfect finish to any meal.
Recipe FAQs
- → What type of chocolate works best?
Use high-quality dark chocolate containing at least 70% cocoa for a deep, intense flavor.
- → How do I ensure the molten center stays soft?
Bake the cakes just until edges are set but the center remains soft, usually 11–13 minutes, to keep the molten core intact.
- → Can I prepare the batter ahead of time?
For best results, prepare and bake batter immediately to maintain the desired texture and molten center.
- → What optional toppings complement these cakes?
Powdered sugar dusting, vanilla ice cream, whipped cream, or fresh berries enhance the rich chocolate flavor beautifully.
- → Are there substitution options for flour?
Gluten-free flour can replace all-purpose flour for gluten-sensitive diets without affecting the texture much.