Chocolate Lava Cake (Easy & Irresistible)

Why You’ll Love This Recipe

Chocolate Lava Cake is a decadent dessert featuring a rich, fudgy exterior and a gooey, molten chocolate center. It’s elegant enough for special occasions yet simple enough to whip up anytime a chocolate craving strikes. With minimal ingredients and quick preparation, this cake is a crowd-pleaser that’s both indulgent and unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bittersweet chocolateunsalted buttereggsgranulated sugaregg yolksall-purpose flourvanilla extractsalt

directions

Preheat your oven to 425°F (220°C) and generously butter and flour 4 ramekins.

In a heatproof bowl, melt the chocolate and butter together using a microwave or double boiler, stirring until smooth.

In another bowl, whisk the eggs, egg yolks, sugar, and vanilla until thick and pale.

Fold the melted chocolate mixture into the egg mixture until fully combined.

Sift in the flour and salt, gently folding until the batter is smooth.

Divide the batter evenly among the prepared ramekins.

Place ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the centers are still soft.

Let the cakes cool for 1 minute, then run a knife around the edges to loosen and invert onto plates.

Serve immediately, optionally with vanilla ice cream or a dusting of powdered sugar.

Servings and timing

This recipe yields 4 individual cakes.Preparation time: 10 minutesBaking time: 12-14 minutesCooling time: 1 minuteTotal time: 23-25 minutes

Variations

Add a teaspoon of espresso powder for a mocha twist.

Use white chocolate for a unique flavor and visual surprise.

Incorporate a liqueur like Grand Marnier or Bailey’s into the batter for an adult version.

Add a piece of caramel or peanut butter cup in the center for an extra indulgent core.

storage/reheating

Chocolate Lava Cakes are best served fresh.However, you can refrigerate unbaked batter in ramekins for up to 1 day and bake when ready.To reheat baked cakes, microwave briefly for 10-15 seconds to regain some of the molten center.

FAQs

What makes the center molten?

The short baking time leaves the center slightly undercooked, creating a gooey texture.

Can I use milk chocolate instead?

Yes, but bittersweet or dark chocolate provides a richer flavor and better structure.

Do I need ramekins?

Ramekins are ideal, but you can use a muffin tin with careful monitoring and greasing.

Can I make these ahead?

Yes, prepare the batter ahead and refrigerate in ramekins. Bake just before serving.

How do I know when they’re done?

The edges should look firm and set, while the center remains slightly jiggly.

Can I freeze the batter?

Yes, freeze in ramekins and bake from frozen, adding a few extra minutes to the baking time.

Why did my cakes fall apart?

They may have been underbaked or not properly greased. Let them rest briefly before unmolding.

Are these gluten-free?

Not by default, but you can substitute a gluten-free flour blend.

Can I double the recipe?

Yes, simply scale up the ingredients proportionally.

What toppings go well?

Whipped cream, fresh berries, or a drizzle of raspberry sauce pair beautifully.

Conclusion

Chocolate Lava Cake is the ultimate easy-yet-elegant dessert with a luxurious molten center that’s sure to impress. Whether for a romantic dinner, festive gathering, or solo indulgence, this cake delivers a warm, chocolatey hug in every bite. Try it once, and it’ll quickly become a staple in your dessert repertoire.

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