Save to Pinterest Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
This recipe has always been my go-to when I want to impress guests with a rich dessert without complicated steps.
Ingredients
- Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa), chopped 100 g (7 tbsp) unsalted butter plus extra for greasing 2 tbsp unsweetened cocoa powder
- Batter: 2 large eggs 2 large egg yolks 100 g (1/2 cup) granulated sugar 1 tsp pure vanilla extract 40 g (1/3 cup) all-purpose flour 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting Vanilla ice cream or whipped cream 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 & Butter:
- 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 & Sugar:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale
- Combine Mixtures:
- Gently fold the melted chocolate mixture into the egg mixture until just combined
- Add Flour & Salt:
- Sift the flour and salt over the batter and fold in until smooth and glossy
- Prepare Ramekins:
- 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 & Serve:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired
Save to Pinterest Our family loves gathering around the table sharing these warm cakes on chilly nights.
Notes
For an extra decadent center press a few chocolate chips into the middle of the batter before baking Substitute gluten-free flour for a gluten-free version 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 These cakes are sure to warm your heart as much as they do your palate.
Recipe FAQs
- → What is the best chocolate to use?
Choose high-quality dark chocolate with around 70% cocoa content for a rich and balanced flavor.
- → How do I get the molten center texture?
Bake the cakes just until the edges are set and the centers remain soft, about 11–13 minutes at 220°C (425°F).
- → Can I prepare the batter ahead of time?
It's best to bake immediately after mixing to preserve the lava’s molten texture, but batter can be refrigerated briefly.
- → What are suitable serving suggestions?
Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or fresh berries for extra indulgence.
- → Are there any common allergens?
Contains eggs, dairy, and gluten. Check ingredients carefully if you have sensitivities.
- → Can gluten-free flour be used?
Yes, gluten-free flour can substitute all-purpose flour to accommodate dietary needs.