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!