There’s something magical about breaking into a warm Chocolate Lava Cake and watching the gooey chocolate center ooze out!
Whether it’s for date night, a festive gathering, or just a self-indulgent treat, this dessert never fails to impress.
We’ll show you how to make this luxurious dessert with simple ingredients and foolproof tips.
Let’s get baking!
Ingredients for Chocolate Lava Cake
To create this delightful dessert, you’ll need:
- 6 oz (170 g) high-quality chocolate (dark or semi-sweet)
- 6 tbsp (85 g) unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- Pinch of salt
Optional add-ins:
- Espresso powder for a deeper chocolate flavor
- Orange zest for a citrusy twist
Pro Tip: Always use high-quality chocolate for the best results. The flavor of the chocolate will shine through in this recipe.
Step-by-Step Instructions
Follow these simple steps to make perfect Chocolate Lava Cakes:
- Prepare the Ramekins:
- Preheat your oven to 425°F (220°C).
- Grease 4 ramekins thoroughly with butter and dust them with cocoa powder to prevent sticking.
- Melt the Chocolate and Butter:
- In a microwave-safe bowl, melt the chocolate and butter in 20-second increments, stirring each time until smooth. Let it cool slightly.
- Whisk the Eggs and Sugar:
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and slightly thickened.
- Combine Ingredients:
- Gradually add the melted chocolate mixture to the egg mixture, stirring gently.
- Sift in the flour and salt, folding until just combined.
- Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
- Bake:
- Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set, but the center will remain soft.
- Serve Immediately:
- Run a knife around the edges of the ramekins, invert the cakes onto plates, and serve warm.
Tips for Serving Chocolate Lava Cake
Pairings:
Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries.
Plating:
Dust with powdered sugar or drizzle with chocolate sauce for an elegant touch.
Garnishing Ideas:
Add a sprig of mint, a sprinkle of sea salt, or edible flowers to elevate the presentation.
Variations of Chocolate Lava Cake
White Chocolate Lava Cake:
Swap dark chocolate for white chocolate for a creamy, sweet twist.
Peanut Butter-Filled Lava Cake:
Add a dollop of peanut butter in the center of each ramekin before baking.
Vegan and Gluten-Free Options:
Use vegan butter, dairy-free chocolate, and gluten-free flour to cater to dietary needs.
FAQ’s
Can I make it ahead of time?
Yes! Prepare the batter, fill the ramekins, and refrigerate them for up to 24 hours. Bake them just before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20 seconds.
Can I reheat lava cakes without losing the gooey center?
Yes, but reheating may slightly set the center. Use gentle heat for the best results.
Chocolate Lava Cake
Ingredients
- 6 oz 170 g high-quality chocolate (dark or semi-sweet)
- 6 tbsp 85 g unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup 50 g granulated sugar
- ¼ cup 30 g all-purpose flour
- Pinch of salt
Optional add-ins:
- Espresso powder for a deeper chocolate flavor
- Orange zest for a citrusy twist
Instructions
Prepare the Ramekins:
- Preheat your oven to 425°F (220°C).
- Grease 4 ramekins thoroughly with butter and dust them with cocoa powder to prevent sticking.
Melt the Chocolate and Butter:
- In a microwave-safe bowl, melt the chocolate and butter in 20-second increments, stirring each time until smooth. Let it cool slightly.
Whisk the Eggs and Sugar:
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and slightly thickened.
Combine Ingredients:
- Gradually add the melted chocolate mixture to the egg mixture, stirring gently.
- Sift in the flour and salt, folding until just combined.
Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
Bake:
- Place the ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set, but the center will remain soft.
Serve Immediately:
- Run a knife around the edges of the ramekins, invert the cakes onto plates, and serve warm.