Introduction

Chocolate lava cake is a decadent dessert with a rich, molten center that oozes warm chocolate with every bite. Perfect for special occasions or a cozy night in, this classic treat combines a tender cake exterior with a gooey, chocolatey core.

Chocolate Lava Cake Recipe - Recipe Image

Ingredients

6 tbsp (84g) unsalted butter, sliced
6 oz semi-sweet chocolate, coarsely chopped
2 large eggs
3 large egg yolks
1 tsp vanilla extract
1/4 tsp salt
1/2 cup (104g) sugar
1 1/2 tbsp (12g) all-purpose flour
Powdered sugar, for serving
Strawberries or raspberries, for serving

Instructions

Step 1: Preheat your oven to 450°F (230°C). Grease and flour six 6-ounce ramekins to prevent sticking.
Step 2: Melt the butter and chopped chocolate together over a double boiler or carefully in the microwave. Whisk until smooth and fully combined, then set aside to cool slightly.
Step 3: In a large mixing bowl, beat the eggs, egg yolks, vanilla extract, salt, and sugar on high speed using a whisk attachment until the mixture triples in volume, lightens in color, and flows in a thick, smooth stream from the whisk—about 5 minutes.
Step 4: Gently fold the egg mixture into the melted chocolate and butter until combined. Sprinkle the flour over the top and fold in carefully to keep the batter light and airy.
Step 5: Evenly divide the batter among the prepared ramekins.
Step 6: Bake for 7 to 10 minutes, or until the cakes have puffed up with a thin crust on top and gently jiggle just slightly in the center when shaken. Baking time will vary by oven, so keep a close eye.
Step 7: Allow the cakes to cool for 1 minute, then carefully invert each ramekin onto a serving plate and lift off the ramekin.
Step 8: Dust with powdered sugar and serve immediately with fresh strawberries or raspberries on the side.

Tips & Variations

Use good quality semi-sweet chocolate for the best flavor and texture.
Folding the flour in gently keeps the batter airy, ensuring a tender cake with a molten center.
For added flavor, try sprinkling a pinch of espresso powder into the batter to enhance the chocolate taste.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Chocolate lava cakes are best enjoyed fresh out of the oven for the signature molten center. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for about 20 seconds, but be aware the molten center may firm up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lava cakes in advance?

You can prepare the batter and keep it refrigerated for a few hours before baking, but the cakes are best baked and served immediately for the perfect molten center.

What if my lava cakes don’t have a molten center?

Check your baking time carefully; baking too long will cook the center fully and eliminate the molten core. Shorten baking by a minute or two and watch for the cakes to jiggle gently in the center when done.

Chocolate Lava Cake Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This classic Chocolate Lava Cake recipe features a rich, gooey molten center encased in a tender, fluffy cake exterior. Perfect for an elegant dessert, these individual ramekin cakes are baked to perfection to achieve a delicate crust and a decadent, flowing chocolate core, served warm with a dusting of powdered sugar and fresh berries.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chocolate Lava Cake Batter

6 tbsp (84g) unsalted butter, sliced
6 oz semi-sweet chocolate, coarsely chopped
2 large eggs
3 large egg yolks
1 tsp vanilla extract
1/4 tsp salt
1/2 cup (104g) sugar
1 1/2 tbsp (12g) all purpose flour

For Serving

Powdered sugar, for dusting
Strawberries or raspberries, fresh, for serving

Instructions

Preheat and Prepare Ramekins: Preheat your oven to 450°F (232°C). Grease and lightly flour six 6-ounce ramekins to prevent sticking and help the cakes release easily after baking.
Melt Chocolate and Butter: In a double boiler or microwave, gently melt the butter and semi-sweet chocolate together. Whisk the mixture thoroughly until it’s smooth and fully combined, then set aside to cool slightly.
Whisk Eggs and Sugar: In a large mixing bowl, use a whisk attachment to beat the eggs, egg yolks, vanilla extract, salt, and sugar on high speed. Continue whisking for about 5 minutes until the mixture triples in volume, becomes light in color, and falls from the whisk in a thick, smooth stream.
Combine Mixtures: Carefully fold the egg mixture into the melted chocolate and butter mixture. Then sprinkle the flour over the top and gently fold everything together until just combined, ensuring the batter remains light and airy.
Divide Batter Into Ramekins: Evenly distribute the batter among the prepared ramekins, filling each nearly to the top for an ideal lava center.
Bake the Cakes: Place the ramekins on a baking sheet and bake for 7 to 10 minutes, until the cakes have puffed up with a thin crust on top and still jiggle slightly in the center when gently shaken. Oven times may vary, so watch carefully.
Cool and Invert: Allow the cakes to cool for 1 minute outside the oven. Run a knife around the edges, then invert each cake onto a serving plate and lift off the ramekin carefully to reveal the molten center.
Serve: Dust the tops with powdered sugar. Serve immediately, accompanied by fresh strawberries or raspberries for a fresh contrast to the rich chocolate.

Notes

Use good quality semi-sweet chocolate for the best flavor and texture.
Be careful not to overbake; the center should remain molten and slightly jiggly for the signature lava effect.
If you do not have a double boiler, melt chocolate and butter in short bursts in the microwave, stirring frequently to avoid burning.
Room temperature eggs whisk better and yield more volume.
Ramekins can be prepared ahead of time and kept covered in the fridge; bring them to room temperature before baking.
Serve immediately after baking to enjoy the molten center at its best.

Keywords: Chocolate lava cake, molten chocolate cake, easy chocolate dessert, individual chocolate cakes, rich chocolate cake, Valentine’s Day dessert