Go Back
A decadent Chocolate Lava Cake with a molten chocolate center is served as a featured image.

Irresistible Chocolate Lava Cake

Indulge in a decadent chocolate lava cake with a perfectly molten center. This recipe provides a foolproof method for achieving the ideal balance of a set exterior and a flowing, intensely chocolatey interior, creating an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces bittersweet chocolate 60-70% cacao
  • 4 ounces unsalted butter, cut into cubes
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • Powdered sugar, for dusting optional
  • Cooking spray or butter for greasing ramekins
  • Flour or cocoa powder for dusting ramekins

Equipment

  • 4 (6-ounce) ramekins
  • Double boiler or heatproof bowl and saucepan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Sifter
  • Oven

Method
 

  1. Melt the Chocolate and Butter: In a double boiler or heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
  2. Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until pale and slightly thickened. This usually takes about 2-3 minutes.
  3. Combine Wet and Dry Ingredients: Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix.
  4. Add Flour: Sift the flour over the chocolate mixture and gently fold until just incorporated. Be careful not to overmix; a few streaks of flour are okay. Overmixing will develop the gluten in the flour and result in a tougher cake.
  5. Fill Ramekins: Divide the batter evenly among the prepared ramekins.
  6. Bake: Bake in a preheated oven at 425°F (220°C) for 12-15 minutes. The edges should be set, but the center should still appear soft. The baking time will vary slightly depending on your oven, so keep a close eye on them. Don't be afraid to check by gently wiggling a ramekin; the center should wobble.
  7. Cool Slightly and Invert: Let the cakes cool in the ramekins for 1-2 minutes before inverting them onto serving plates. If they stick, gently run a thin knife around the edges to loosen them.
  8. Serve: Dust with powdered sugar, if desired, and serve immediately.

Notes

For best results, use high-quality bittersweet chocolate. Adjust baking time based on your oven and ramekin size. Serve immediately for the optimal molten lava experience. A scoop of vanilla ice cream or fresh raspberries makes a delightful accompaniment. Ramekins can be greased with butter or cooking spray, and dusted with flour or cocoa powder to prevent sticking. Do not overmix the batter, as this will result in a tougher cake. Watch the cakes closely during baking to ensure the edges are set but the center remains molten.