Save to Pinterest Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
This recipe has become a favorite in our household for special occasions and family gatherings especially when we want an impressive yet easy dessert.
Ingredients
- Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped 100 g (7 tbsp) unsalted butter plus extra for greasing 2 tbsp unsweetened cocoa powder
- Batter: 2 large eggs 2 large egg yolks 100 g (1/2 cup) granulated sugar 1 tsp pure vanilla extract 40 g (1/3 cup) all-purpose flour 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting Vanilla ice cream or whipped cream Fresh berries
Instructions
- Preheat Oven:
- Preheat the oven to 220°C (425°F) Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess
- Melt Chocolate:
- In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth Remove from heat and whisk in cocoa powder
- Whisk Eggs:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale
- Combine Mixtures:
- Gently fold the melted chocolate mixture into the egg mixture until just combined
- Add Dry Ingredients:
- Sift the flour and salt over the batter and fold in until smooth and glossy
- Divide Batter:
- Divide the batter evenly into the prepared ramekins
- Bake:
- Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft Do not overbake
- Cool and Serve:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired
Save to Pinterest Our family loves gathering around the table enjoying these lava cakes especially on chilly nights making memories sweeter one bite at a time.
Notes
For an extra decadent center press a few chocolate chips into the middle of the batter before baking Substitute gluten-free flour for a gluten-free version Pair with a glass of Ruby Port or a bold Cabernet Sauvignon
Required Tools
4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet
Allergen Information
Contains Eggs dairy (butter) gluten (wheat flour) May contain Soy (in some chocolate) Always check ingredient labels for potential allergens
Save to Pinterest This dessert is a guaranteed crowd-pleaser that combines ease with elegance for any occasion.
Recipe Frequently Asked Questions
- → What chocolate percentage is best for these lava cakes?
Using dark chocolate with around 70% cocoa delivers a rich, balanced flavor and smooth molten center.
- → How can I avoid overbaking the lava cakes?
Bake just until the edges are set but the center remains soft, usually about 11–13 minutes at 220°C.
- → Can I prepare the batter ahead of time?
For best results, prepare and bake the batter immediately. However, you may refrigerate it briefly before baking.
- → What sides enhance the flavors of these cakes?
Vanilla ice cream, whipped cream, or fresh berries complement the chocolate’s richness beautifully.
- → Are there any gluten-free alternatives for this dessert?
Substituting all-purpose flour with gluten-free flour blends works well without compromising texture.