This chocolate molten lava cake is rich, decadent, and has a gooey, molten center that flows like warm chocolate when you cut into it. It’s an easy and impressive dessert, perfect for special occasions or when you need a quick chocolate fix.
Ingredients (Makes 4 cakes)
- ½ cup (115g) unsalted butter
- 4 ounces (115g) bittersweet or semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup (40g) all-purpose flour
- Butter and cocoa powder (for greasing ramekins)
Instructions
1. Prepare the Ramekins
- Preheat your oven to 220°C (425°F).
- Grease four 6-ounce (180ml) ramekins with butter and dust lightly with cocoa powder.
2. Melt the Chocolate and Butter
- In a heatproof bowl, melt the butter and chopped chocolate together over a double boiler (or in the microwave in 20-second intervals).
- Stir until smooth and set aside to cool slightly.
3. Make the Batter
- In a separate bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt until light and slightly thickened.
- Slowly whisk the melted chocolate mixture into the egg mixture.
- Gently fold in the flour until just combined (do not overmix).
4. Bake the Lava Cakes
- Divide the batter evenly between the prepared ramekins.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Let the cakes rest for 1 minute, then carefully run a knife around the edges and invert onto plates.
5. Serve and Enjoy
- Serve immediately while the molten center is still warm.
- Dust with powdered sugar, drizzle with chocolate sauce, or top with vanilla ice cream or whipped cream.
Tips for Perfect Lava Cakes
✔ Do not overbake—the center should remain soft and gooey.
✔ Use good-quality chocolate for the best flavor.
✔ Chill the batter for up to 24 hours if making ahead (just add an extra minute of baking time).
✔ If you don’t have ramekins, use a well-greased muffin tin.
This chocolate molten lava cake is rich, warm, and irresistibly delicious!
