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.
Ingredients
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1/2 cup (115g) unsalted butter
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6 oz (170g) semi-sweet chocolate, chopped
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1 cup (120g) powdered sugar
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2 large eggs
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2 large egg yolks
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1/4 cup (32g) all-purpose flour
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1/2 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat and Prepare:
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Preheat oven to 425°F (220°C).
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Grease 4 ramekins or custard cups with butter and lightly dust with cocoa powder. Set aside.
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Melt Chocolate and Butter:
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In a microwave-safe bowl or double boiler, melt the butter and chocolate together until smooth. Let cool slightly.
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Mix Batter:
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Whisk in powdered sugar until combined.
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Add eggs and egg yolks, one at a time, mixing well after each addition.
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Stir in vanilla extract and salt.
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Gently fold in flour until just combined—do not overmix.
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Fill Ramekins and Bake:
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Divide the batter evenly among the prepared ramekins.
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Bake for 12–14 minutes, until the edges are set but the center is still soft.
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Serve:
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Let cool for 1 minute.
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Carefully run a knife around the edges to loosen, then invert each cake onto a plate.
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Serve immediately—optionally with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries.
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Notes
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Use high-quality chocolate for the best flavor.
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Batter can be prepared ahead and refrigerated in ramekins; bake just before serving.
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Don’t overbake—the center should remain molten.