Indulgent, rich, and surprisingly simple to make, this Chocolate Lava Cake is the ultimate dessert for chocolate lovers. With its gooey, molten center and lightly crisp edges, it feels like something you’d only get at a high-end restaurant — but it’s easy enough to whip up in your own kitchen in under 30 minutes.
Whether you’re celebrating a special occasion or just craving a luxurious treat, these cakes are perfect for date nights, dinner parties, or cozy evenings at home.
🛒 Ingredients (Makes 4 Individual Cakes)
- 1/2 cup (1 stick) unsalted butter
- 6 oz semi-sweet or dark chocolate (good quality, chopped)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- Butter and cocoa powder, for greasing ramekins
Optional Toppings:
- Powdered sugar
- Vanilla ice cream
- Berries or fresh mint
👩🍳 Instructions
🍫 Step 1: Prep the Ramekins
- Preheat your oven to 425°F (220°C).
- Grease four 6-ounce ramekins with butter and dust with cocoa powder. Tap out the excess and set aside.
🔥 Step 2: Melt Chocolate & Butter
- In a heatproof bowl, melt the butter and chocolate together over a saucepan of simmering water (double boiler method), stirring until smooth.
- Remove from heat and let cool slightly.
🥚 Step 3: Make the Batter
- In a separate bowl, beat the eggs, yolks, sugar, and salt with a whisk until pale and slightly thickened (about 1–2 minutes).
- Stir the melted chocolate mixture into the egg mixture until combined.
- Gently fold in the flour until just incorporated.
🧁 Step 4: Fill & Bake
- Divide the batter evenly between the prepared ramekins.
- Place on a baking sheet and bake for 12–13 minutes, until the edges are set but the center is still soft.
- Remove from oven and let sit for 1 minute.
🍽️ Step 5: Serve
- Run a knife around the edges of each ramekin and invert onto plates.
- Dust with powdered sugar and serve immediately with vanilla ice cream or berries.
💡 Tips & Variations
- No ramekins? You can use a muffin tin, but reduce baking time slightly.
- Flavor twist: Add a splash of espresso, orange zest, or a teaspoon of liqueur to the batter.
- Make ahead: Fill ramekins and refrigerate until ready to bake (up to 1 day in advance). Add 1 extra minute to baking time if baking from cold.
🥡 Storage & Reheating
- These are best enjoyed fresh, but if you have leftovers:
- Refrigerate: Store covered in the ramekins for up to 2 days.
- Reheat: Microwave for 15–20 seconds until warm and gooey again.
🍽️ Final Thoughts
Few desserts can match the elegance and delight of a homemade Chocolate Lava Cake. With a luscious molten center and rich flavor, it’s a guaranteed showstopper. Give it a try, and treat yourself (or someone special) to an unforgettable dessert experience.