Foolproof Chocolate Lava Cake Recipe with Molten Center
This recipe delivers a rich, decadent chocolate lava cake with crisp edges and a guaranteed gooey, molten center every time. It is a quick, impressive dessert perfect for date nights or special occasions.
- Prep Time: 10 min
- Cook Time: 14 min
- Total Time: 24 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 ounces bittersweet chocolate, chopped
- 4 ounces unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch of salt
- Butter and cocoa powder, for preparing ramekins
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Generously butter four 6-ounce ramekins. Dust the buttered insides with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
- Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in short bursts). Stir until the mixture is completely smooth. Remove from heat and let it cool slightly.
- In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened, about 2 minutes.
- Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined. Do not overmix.
- Whisk in the flour and salt until no streaks of flour remain.
- Divide the batter evenly among the four prepared ramekins.
- Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing is key for the molten center.
- Let the cakes cool in the ramekins for exactly 1 minute. Run a small knife around the edge of each cake. Invert each cake onto a serving plate.
- Serve immediately, perhaps with ice cream or fresh berries.
Notes
- For an extra rich flavor, use high-quality bittersweet chocolate (60-70% cacao).
- If you plan to make these ahead, you can chill the filled ramekins for up to 24 hours. Add 2-3 minutes to the baking time if baking from cold.
- To serve a crowd, you can bake this recipe in a single 8-inch round cake pan, increasing the bake time to about 20-25 minutes.
Nutrition
- Serving Size: 1 cake
- Calories: 410
- Sugar: 25g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 160mg