Have you tried this chocolate lava cake? It’s your time to give it a try and cook the most delicious chocolate cake for all the family.
There are few desserts as indulgent and impressive as a Chocolate Lava Cake. Also known as molten chocolate cake, this dessert has a delicate outer layer of chocolate cake and a rich, flowing, gooey center that oozes out when you dig in with a spoon. It’s a perfect choice for dinner parties, romantic dinners, or simply when you crave an intense chocolate experience.
Despite its elegant presentation, lava cake is surprisingly easy to make. With just a handful of ingredients and a few tips, you can bring this restaurant-quality dessert into your own kitchen.
Ingredients (for 4 servings)
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100g (3.5 oz) high-quality dark chocolate (70% cocoa)
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100g (7 tbsp) unsalted butter, plus extra for greasing
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2 whole eggs
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2 egg yolks
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1/4 cup (50g) granulated sugar
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1/4 cup (30g) all-purpose flour
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A pinch of salt
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Optional: 1/2 tsp vanilla extract or a shot of espresso (to enhance flavor)
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Cocoa powder or flour (for dusting the ramekins)
Optional for serving:
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Powdered sugar
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Vanilla ice cream
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Fresh berries
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Whipped cream
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Mint leaves
Equipment
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4 ramekins (6 oz / 170 ml capacity)
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Mixing bowls
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Hand or stand mixer (or whisk)
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Saucepan (or microwave)
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Baking tray
Instructions
Step 1: Prepare the Ramekins
Preheat your oven to 220°C (425°F). Grease the insides of the ramekins with butter, making sure to cover every corner. Then dust with a little cocoa powder or flour and tap out the excess. This ensures the cakes will release easily once baked.
Step 2: Melt the Chocolate and Butter
Place the chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler method). Stir gently until both are completely melted and smooth. Alternatively, you can microwave them together in 30-second intervals, stirring each time until smooth.
Set aside to cool slightly.
Step 3: Beat the Eggs and Sugar
In a separate mixing bowl, beat the whole eggs, egg yolks, and sugar together using a hand mixer or whisk until the mixture becomes pale, thick, and slightly foamy (about 2–3 minutes). This step helps give the cakes a light texture on the outside.
Add the vanilla extract or espresso here if using.
Step 4: Combine Ingredients
Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking gently to combine.
Sift in the flour and salt, folding the mixture together with a spatula just until no streaks remain. Do not overmix—the batter should be smooth and slightly thick.
Step 5: Fill the Ramekins
Divide the batter evenly among the prepared ramekins. You can place them on a baking tray for easy handling.
Tip: If you want to prepare them in advance, you can cover the filled ramekins with plastic wrap and refrigerate for up to 24 hours. Just add an extra 1–2 minutes to the baking time when ready to bake.
Step 6: Bake
Bake in the preheated oven for 10–12 minutes. The exact timing depends on your oven and ramekin size, but the goal is for the edges to be set and the center to still be soft and jiggly.
If unsure, start checking at the 10-minute mark. A perfect lava cake will look firm around the sides and slightly sunken or soft in the middle.
Step 7: Unmold and Serve
Let the cakes rest for 1 minute out of the oven. Then run a knife gently around the edges of each ramekin to loosen.
Carefully invert each ramekin onto a serving plate. Tap lightly and lift the ramekin—if greased well, the cake should slide out easily.
Dust with powdered sugar, add a scoop of vanilla ice cream, and garnish with berries or mint if desired.
Tips for Success
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Use high-quality chocolate. The flavor of the cake depends almost entirely on the chocolate you use. Go for something with 70% cocoa or higher.
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Don’t overbake. This is the most important part. A minute too long in the oven, and you’ll end up with a regular chocolate cake instead of one with a molten center.
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Ramekin alternatives. If you don’t have ramekins, you can use a muffin tin (well-greased), but adjust the baking time slightly (8–10 minutes).
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Extra decadent idea: Place a piece of chocolate truffle or a spoonful of Nutella in the center of each ramekin before baking for an even gooier core.
Storage and Make-Ahead
You can prepare the batter in advance and refrigerate it in the ramekins for up to a day. This makes lava cake a great dinner party dessert—just pop them into the oven when needed.
Baked lava cakes are best enjoyed fresh and warm. If you have leftovers, they can be reheated gently in the microwave, but the center may firm up slightly.
Final Thoughts
Chocolate Lava Cake is one of those desserts that combines elegance with comfort. It’s rich but not overwhelming, show-stopping yet surprisingly simple. Whether you serve it with vanilla ice cream, fresh berries, or just on its own, it’s guaranteed to leave a lasting impression.
So grab some good chocolate, warm up your oven, and prepare to wow yourself—and your guests—with this iconic molten masterpiece. The most awesome chocolate lava cake!
