Description

This Chocolate Lava Cake recipe offers an indulgent dessert experience with a rich, gooey chocolate center surrounded by a tender cake exterior. Perfect for special occasions or a decadent treat, this recipe is easy to follow and yields a restaurant-quality dessert right at home.

Ingredients

Scale

Chocolate Mixture

1 cup semi-sweet chocolate chips
½ cup unsalted butter

Wet Ingredients

2 large eggs
2 large egg yolks
1 teaspoon vanilla extract

Dry Ingredients

1 cup powdered sugar
½ cup all-purpose flour

Additional

Cooking spray or butter for greasing ramekins

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature ensures the cake edges set quickly while maintaining a molten center.
Prepare Ramekins: Grease four ramekins thoroughly using cooking spray or butter to prevent sticking and enable smooth removal after baking.
Melt Chocolate and Butter: Combine semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
Combine Sugar: Stir powdered sugar into the melted chocolate and butter mixture until fully incorporated and smooth.
Add Eggs: In a separate bowl, whisk together the eggs, egg yolks, and vanilla extract. Gradually pour this into the chocolate mixture, stirring continuously to blend evenly.
Mix in Flour: Gently fold in the all-purpose flour until just combined. Avoid overmixing to keep the batter slightly lumpy, contributing to the cake’s tender texture.
Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each to about three-quarters full to achieve the signature lava center.
Bake: Arrange ramekins on a baking sheet and bake in the preheated oven for 12 to 15 minutes. The edges will be set and firm, while the center remains soft and jiggles slightly when moved.
Cool Slightly: Let the cakes rest for around 5 minutes after baking. This allows the outer edges to firm up just enough for easy removal while retaining the molten center.
Serve: Carefully run a knife around the edges of each cake, then invert them onto serving plates. Serve immediately to enjoy the perfect molten lava effect.

Notes

Do not overbake to ensure the center remains molten and gooey.
Use high-quality semi-sweet chocolate for richer flavor.
Ramekins should be filled only about ¾ full to avoid overflow during baking.
Serve with vanilla ice cream or fresh berries for added contrast.
To make ahead, prepare batter and fill ramekins, then refrigerate covered for up to 24 hours before baking.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake (approx. 100g)
Calories: 390 kcal
Sugar: 38 g
Sodium: 65 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 185 mg

Keywords: Chocolate lava cake, molten chocolate cake, dessert recipe, easy chocolate cake, quick lava cake