Chocolate Lava Cake

Short description

Chocolate Lava Cake is a decadent, restaurant-style dessert with a rich, gooey chocolate center and a lightly crisp exterior. Ready in minutes, it’s a perfect indulgence for special occasions or a quick and elegant treat.

Why You’ll Love This Recipe

• Molten center: The gooey chocolate core is irresistibly rich and satisfying.

• Simple ingredients: Made with kitchen staples and no special equipment.

• Quick to prepare: From start to finish in under 30 minutes.

• Perfectly portioned: Ideal for dinner parties or date nights.

• Serve warm: Pair with ice cream or berries for a beautiful finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ½ cup (115 g) unsalted butter

• 6 oz (170 g) semi-sweet chocolate, chopped

• 1 cup (120 g) powdered sugar

• 2 large eggs

• 2 large egg yolks

• ¼ cup (32 g) all-purpose flour

• ½ tsp vanilla extract

• Pinch of salt

Directions

1. Preheat and Prep

• Preheat oven to 425 °F (220 °C).

• Grease 4 ramekins (6-ounce size) with butter and lightly dust with cocoa powder. Set aside.

2. Melt Chocolate and Butter

• In a heatproof bowl, melt the butter and chopped chocolate together (using a microwave or double boiler) until smooth. Stir to combine and cool slightly.

3. Mix the Batter

• Whisk in powdered sugar until well blended.

• Add the eggs and egg yolks, whisking until smooth.

• Stir in vanilla extract and salt.

• Gently fold in flour until just incorporated. Do not overmix.

4. Fill and Bake

• Divide batter evenly among the prepared ramekins.

• Place on a baking sheet and bake for 12–14 minutes, or until the edges are set but the center is still soft.

5. Serve

• Let sit for 1 minute.

• Carefully run a knife around the edges to loosen, then invert onto serving plates.

• Serve immediately with ice cream, whipped cream, or fresh berries.

Servings and timing

• Yield: 4 servings

• Prep time: 10 minutes

• Bake time: 12–14 minutes

• Total time: 25 minutes

Variations

• Peanut butter center: Drop a spoonful of peanut butter into each ramekin before baking.

• Raspberry twist: Add a spoonful of raspberry preserves to the center for a fruity contrast.

• Espresso version: Stir 1 tsp espresso powder into the batter for deeper chocolate flavor.

• Mint chocolate: Add a few drops of mint extract for a fresh take.

• Flourless option: Substitute almond flour for a gluten-free variation.

Storage/reheating

• Storage: Best served fresh, but unbaked batter can be refrigerated in ramekins for up to 1 day.

• Freezing: Freeze unbaked ramekins and bake straight from frozen, adding 1–2 minutes to bake time.

• Reheating: Not recommended once baked, as the molten center will cook through.

FAQs

1. Can I use chocolate chips instead of chopped chocolate?

Yes, though chopped high-quality chocolate melts more smoothly.

2. Why is my center not molten?

Overbaking will firm the center. Check at 12 minutes and remove while still soft in the middle.

3. Can I prepare the batter in advance?

Yes, refrigerate filled ramekins and bake just before serving.

4. What size ramekin should I use?

6-ounce ramekins work best for this recipe.

5. Can I use milk chocolate instead of semi-sweet?

Yes, but the result will be sweeter and less intense in flavor.

6. What can I substitute for powdered sugar?

You can use granulated sugar, but the texture may be slightly grainier.

7. How do I ensure the cakes release easily?

Grease well with butter and dust with cocoa powder before filling.

8. Can I make this in a muffin tin?

Yes—use a nonstick muffin tin and reduce baking time slightly.

9. What should I serve with lava cake?

Vanilla ice cream, whipped cream, berries, or a dusting of powdered sugar are excellent choices.

10. Is it safe to eat with undercooked center?

Yes—the outer batter cooks while the inside remains warm and molten. Use fresh eggs and proper handling.

Conclusion

Chocolate Lava Cake is an effortlessly luxurious dessert that never fails to impress. With its soft exterior and rich molten core, it’s a timeless favorite that comes together in minutes. Perfect for dinner parties, celebrations, or whenever your chocolate cravings strike.

Chocolate Lava Cake

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• Author: Douaa
• Prep Time: 10 minutes
• Cook Time: 12 minutes12 minutes
• Total Time: 34 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: French-American

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Description

This Chocolate Lava Cake is an indulgent, restaurant-style dessert made easily at home. With a rich, gooey center and tender cake shell, this molten chocolate lava cake is the perfect sweet finale for dinner parties, date nights, or anytime you’re craving a warm chocolate treat.

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Ingredients

• 1/2 cup (115g) unsalted butter

• 6 oz (170g) semi-sweet chocolate, chopped

• 1 cup (120g) powdered sugar

• 2 large eggs

• 2 large egg yolks

• 1/4 cup (32g) all-purpose flour

• 1/2 tsp vanilla extract

• Pinch of salt

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Instructions

• Preheat and Prepare:

  • Preheat oven to 425°F (220°C).

  • Grease 4 ramekins or custard cups with butter and lightly dust with cocoa powder. Set aside.

• Melt Chocolate and Butter:

  • In a microwave-safe bowl or double boiler, melt the butter and chocolate together until smooth. Let cool slightly.

• Mix Batter:

  • Whisk in powdered sugar until combined.

  • Add eggs and egg yolks, one at a time, mixing well after each addition.

  • Stir in vanilla extract and salt.

  • Gently fold in flour until just combined—do not overmix.

• Fill Ramekins and Bake:

  • Divide the batter evenly among the prepared ramekins.

  • Bake for 12–14 minutes, until the edges are set but the center is still soft.

• Serve:

  • Let cool for 1 minute.

  • Carefully run a knife around the edges to loosen, then invert each cake onto a plate.

  • Serve immediately—optionally with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.

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Notes

• Use high-quality chocolate for the best flavor.

• Batter can be prepared ahead and refrigerated in ramekins; bake just before serving.

• Don’t overbake—the center should remain molten.