Why You’ll Love This Recipe
These Chocolate Lava Cakes are the ultimate indulgence, featuring a rich, molten chocolate center encased in a delicate, cake-like shell. Perfect for special occasions or whenever you crave a decadent dessert, they’re surprisingly easy to make with just a few simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Semi-sweet or dark chocolate, chopped
- Eggs
- Egg yolks
- Granulated sugar
- All-purpose flour
- Cocoa powder (optional, for dusting)
- Powdered sugar (for garnish)
- Vanilla extract
- Pinch of salt
Directions
- Preheat the oven to 425°F (220°C). Grease and lightly flour 4 ramekins or oven-safe molds.
- In a heatproof bowl, melt the butter and chocolate together, either using a double boiler or in short bursts in the microwave, stirring until smooth.
- In a separate bowl, whisk the eggs, egg yolks, and sugar until thick and pale.
- Gently fold the melted chocolate mixture into the egg mixture.
- Sift in the flour and salt, stirring until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 10-12 minutes, until the edges are firm but the center remains soft.
- Let cool for 1-2 minutes before gently inverting onto plates.
- Dust with powdered sugar and serve warm.
Servings and Timing
- Servings: 4 individual cakes
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Peanut Butter Lava: Add a spoonful of peanut butter into the center before baking.
- Raspberry Surprise: Place a fresh raspberry or a spoonful of raspberry jam in the center.
- Espresso Kick: Add a teaspoon of instant espresso powder to the batter for a deeper flavor.
- Salted Caramel: Drizzle caramel sauce over the top and sprinkle with sea salt.
Storage/Reheating
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the microwave for about 10-15 seconds to maintain the molten center.
- Freezing is not recommended as it may alter the texture.
FAQs
Can I make the batter ahead of time?
Yes! You can refrigerate the batter in the ramekins for up to 24 hours and bake when ready.
What’s the best chocolate to use?
Use high-quality semi-sweet or dark chocolate for the best flavor and texture.
How do I know when they’re done baking?
The edges should be set while the center remains slightly jiggly.
Can I make these dairy-free?
Yes! Substitute dairy-free butter and chocolate for a plant-based version.
Can I use a muffin tin instead of ramekins?
Yes, but adjust baking time slightly as they may bake faster.
What should I serve with chocolate lava cakes?
They pair wonderfully with vanilla ice cream, whipped cream, or fresh berries.
Why did my cakes overbake?
They likely baked too long. Try reducing the baking time by a minute or two.
Can I add alcohol for extra flavor?
Yes! A splash of liqueur like Baileys, Kahlua, or Grand Marnier enhances the richness.
How do I prevent the cakes from sticking to the ramekins?
Make sure to grease and lightly flour the ramekins before adding the batter.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Conclusion
Chocolate Lava Cakes are an irresistible, restaurant-quality dessert you can easily make at home. With their molten chocolate core and rich, decadent flavor, they’re the perfect sweet treat for any occasion!
PrintChocolate Lava Cakes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 lava cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Lava Cakes are rich, decadent, and have a gooey molten center that oozes with every bite. Made with just a few simple ingredients, they’re the perfect dessert for date nights, holidays, or whenever a chocolate craving strikes!
Ingredients
- 4 oz (113g) dark chocolate, chopped
- ½ cup (113g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 2 tablespoons (15g) all-purpose flour
- ½ teaspoon vanilla extract
- Butter and cocoa powder (for greasing ramekins)
For Serving (Optional):
- Powdered sugar
- Fresh berries
- Whipped cream
- Vanilla ice cream
Instructions
Prepare the Ramekins:
- Preheat oven to 425°F (218°C).
- Grease four 6-ounce ramekins with butter and dust with cocoa powder. Tap out any excess.
Make the Batter:
- In a microwave-safe bowl, melt the chocolate and butter together in 20-second intervals, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk together eggs, egg yolks, sugar, and salt until light and thick (about 1–2 minutes).
- Stir in the melted chocolate mixture and vanilla extract until combined.
- Gently fold in the flour until just incorporated.
Bake the Lava Cakes:
- Divide the batter evenly among the prepared ramekins.
- Bake for 10–12 minutes, until the edges are set but the centers are soft.
- Let the cakes rest for 1 minute, then carefully run a knife around the edges and invert onto plates.
Finish & Serve:
- Dust with powdered sugar and serve immediately with berries, whipped cream, or vanilla ice cream. Enjoy!
Notes
- Don’t overbake! The center should remain gooey.
- No ramekins? Use a muffin tin, but reduce the baking time to 8–9 minutes.
- Add a teaspoon of espresso powder to enhance the chocolate flavor.
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