Why You’ll Love This Recipe
I love how this dessert strikes the perfect balance between elegance and comfort. The molten center feels luxurious, while the prep is quick and straightforward. It’s ideal for a romantic dinner, a celebration, or even just a cozy night in. With simple ingredients and a short bake time, I get a show-stopping dessert that tastes like it came from a restaurant kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (115g) unsalted butter
1 cup (175g) semi-sweet chocolate chips
2 large eggs
2 large egg yolks
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
¼ cup (30g) all-purpose flour
Pinch of salt
Directions
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I preheat the oven to 425°F (220°C) and prepare four ramekins by buttering them and dusting with flour, then tapping out the excess.
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In a microwave-safe bowl, I melt the butter and chocolate chips in 30-second intervals, stirring each time until smooth and glossy.
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In a separate bowl, I whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until thickened and well combined.
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I gradually add the melted chocolate mixture into the egg mixture, stirring continuously to blend.
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Then I fold in the flour and a pinch of salt just until everything is combined—being careful not to overmix.
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I divide the batter evenly among the prepared ramekins.
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Placing them on a baking sheet, I bake for 12–14 minutes until the edges are set but the centers are still soft.
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After baking, I let them cool for 1 minute before gently inverting onto serving plates.
I like to serve them warm, paired with vanilla ice cream or fresh berries for a truly irresistible dessert.
Servings and timing
Yield: 4 individual cakes
Preparation time: 10 minutes
Cooking time: 12–14 minutes
Total time: Around 25 minutes
Variations
Sometimes I swap out the semi-sweet chocolate chips for dark chocolate if I want a richer flavor. I’ve also added a splash of espresso or orange liqueur to the batter for a hint of sophistication. For a festive twist, I’ve placed a raspberry or piece of caramel candy in the center before baking—it melts right into the lava core.
Storage/Reheating
These cakes are best enjoyed fresh from the oven, but if I have leftovers, I store them covered in the fridge for up to 2 days. When I want to reheat one, I microwave it for about 20–30 seconds until the center softens again. It won’t be quite as molten, but it’s still rich and delicious.
FAQs
Can I prepare Chocolate Lava Cakes in advance?
Yes, I often make the batter ahead and refrigerate it in the ramekins. When ready to bake, I let them sit at room temperature for about 20 minutes before putting them in the oven.
Do I need to use ramekins?
Ramekins work best, but I’ve also used oven-safe muffin tins in a pinch. I make sure to butter and flour them well to avoid sticking.
Can I freeze lava cakes?
I’ve frozen unbaked cakes in ramekins and baked them directly from frozen, adding 2–3 extra minutes to the baking time. The centers still come out perfectly gooey.
What’s the best chocolate to use?
I prefer semi-sweet or dark chocolate chips, but high-quality baking chocolate also works great. The better the chocolate, the richer the cake.
How do I keep the cakes from sticking?
Butter and flour the ramekins generously, making sure every inch is coated. I sometimes cut a small round of parchment for the bottom for extra insurance.
Conclusion
Chocolate Lava Cake is the ultimate indulgence, and I love how easy it is to bring this decadent treat to life in my own kitchen. The contrast between the firm outer shell and flowing chocolate center is pure dessert perfection. With a scoop of ice cream or a few fresh berries, it becomes a dessert that’s as impressive as it is satisfying.
Print
Chocolate Lava Cake
- Total Time: 24 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Rich, gooey, and indulgent, this classic chocolate lava cake delivers a molten center wrapped in a perfectly baked shell. Serve warm for the ultimate dessert experience.
Ingredients
½ cup (115g) unsalted butter
1 cup (175g) semi-sweet chocolate chips
2 large eggs
2 large egg yolks
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
¼ cup (30g) all-purpose flour
Pinch of salt
Instructions
Preheat Oven: Preheat oven to 425°F (220°C). Butter four ramekins and dust them with flour, tapping out the excess.
Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring until smooth.
Whisk Eggs and Sugar: In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla until slightly thickened.
Combine Mixtures: Gradually stir the melted chocolate into the egg mixture. Gently fold in flour and a pinch of salt until just combined.
Pour and Bake: Divide batter evenly among ramekins. Place on a baking sheet and bake for 12–14 minutes, until edges are firm but centers remain soft.
Cool and Serve: Let cool for 1 minute, then invert onto plates. Serve immediately with vanilla ice cream or fresh berries.
Notes
Be careful not to overbake—center should remain molten.
Ramekins can be prepared in advance and stored in the fridge; bring to room temperature before baking.
Dust with powdered sugar or drizzle with chocolate sauce for added flair.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
