Pin It Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
Ingredients
- Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped
- Chocolate Base: 100 g (7 tbsp) unsalted butter plus extra for greasing
- Chocolate Base: 2 tbsp unsweetened cocoa powder
- Batter: 2 large eggs
- Batter: 2 large egg yolks
- Batter: 100 g (1/2 cup) granulated sugar
- Batter: 1 tsp pure vanilla extract
- Batter: 40 g (1/3 cup) all-purpose flour
- Batter: 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting
- For Serving (optional): Vanilla ice cream or whipped cream
- For Serving (optional): Fresh berries
Instructions
- Preheat the oven:
- The oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.
- Melt chocolate and butter:
- In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth. Remove from heat and whisk in cocoa powder.
- Whisk eggs and sugar:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.
- Fold chocolate into eggs:
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- Add flour and salt:
- Sift the flour and salt over the batter and fold in until smooth and glossy.
- Divide batter:
- Divide the batter evenly into the prepared ramekins.
- Bake:
- Place ramekins on a baking sheet and bake for 11 13 minutes until the edges are set but the centers are still soft. Do not overbake.
- Cool and invert:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.
- Serve:
- Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.
Pin It Notes
For an extra decadent center press a few chocolate chips into the middle of the batter before baking Substitute gluten-free flour for a gluten-free version Pair with a glass of Ruby Port or a bold Cabernet Sauvignon.
Required Tools
4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet
Nutritional Information
Calories 390 Total Fat 25 g Carbohydrates 36 g Protein 6 g
Pin It 
This rich dark chocolate lava cake will melt in your mouth and leave you craving more.
Recipe FAQs
- → What type of chocolate works best for lava cakes?
High-quality dark chocolate with around 70% cocoa content provides a rich flavor and smooth texture essential for molten centers.
- → How can I ensure the center stays molten?
Bake until the edges are set but the center is still soft, usually 11-13 minutes at 220°C (425°F). Avoid overbaking for a gooey core.
- → Can I prepare the batter in advance?
For best results, prepare and bake immediately. However, batter can be refrigerated briefly but should be baked within 24 hours.
- → What are suitable serving suggestions?
Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or fresh berries for a balanced finish.
- → Are there gluten-free alternatives for this dessert?
Yes, substituting all-purpose flour with gluten-free flour blends works well without affecting the molten texture.