Lava Cake

Why You’ll Love This Recipe

Lava Cake, also known as molten chocolate cake, is a decadent dessert with a crisp outer shell and a gooey, molten chocolate center. Perfect for special occasions or an indulgent treat, this dessert delivers rich chocolate flavor in an elegant single-serving presentation. It’s quick to prepare, with impressive results that feel restaurant-quality at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet or bittersweet chocolateunsalted buttergranulated sugareggsegg yolksall-purpose flourvanilla extractsalt

directions

Preheat your oven to 425°F (220°C) and grease 4 ramekins or custard cups with butter, then lightly dust with flour.

In a double boiler or microwave, melt the chocolate and butter together until smooth. Let cool slightly.

In a mixing bowl, whisk together the eggs, egg yolks, and sugar until thick and pale.

Stir in the vanilla extract and salt.

Gently fold the melted chocolate mixture into the egg mixture.

Sift in the flour and fold until just combined.

Divide the batter evenly among the prepared ramekins.

Place the ramekins on a baking sheet and bake for 12–14 minutes, or until the edges are set but the centers are still soft.

Let rest for 1 minute, then carefully invert each cake onto a serving plate.

Serve immediately, optionally with a scoop of ice cream or a dusting of powdered sugar.

Servings and timing

This recipe yields 4 individual lava cakes.Preparation time: 10 minutesBaking time: 12–14 minutesCooling time: 1 minuteTotal time: 25 minutes

Variations

Add a teaspoon of espresso powder to the batter for deeper flavor.

Place a piece of caramel or peanut butter cup in the center for a surprise filling.

Use white chocolate for a twist on the classic.

Incorporate orange zest or raspberry puree into the batter for a fruity note.

Top with sea salt for a sweet-salty contrast.

storage/reheating

Lava cakes are best enjoyed fresh but can be stored in the fridge for up to 2 days.Reheat in the microwave for about 20 seconds to restore the molten center.Freeze unbaked cakes in ramekins, wrapped tightly, for up to 1 month. Bake from frozen, adding 1–2 minutes to the baking time.

FAQs

What makes the center of a lava cake molten?

The short baking time cooks the edges while leaving the center underbaked and gooey.

Can I use milk chocolate instead of dark?

Yes, but it will result in a much sweeter dessert with a softer structure.

Do I need ramekins?

Ramekins are best, but you can use a muffin tin as a substitute—reduce baking time slightly.

Why did my lava cake stick to the ramekin?

Make sure to thoroughly grease and flour the ramekins before adding the batter.

Can I prepare the batter in advance?

Yes, refrigerate the filled ramekins up to a day ahead and bake when ready.

What should I serve with lava cake?

Vanilla ice cream, whipped cream, or fresh berries pair beautifully.

Is lava cake gluten-free?

Not by default, but you can substitute all-purpose flour with a gluten-free blend.

Can I double the recipe?

Yes, simply multiply the ingredients evenly.

Can I make this dairy-free?

Use dairy-free chocolate and plant-based butter alternatives.

Why did my cake collapse?

Overbaking or underbaking can affect structure—aim for set edges and soft centers.

Conclusion

Lava Cake is the ultimate dessert for chocolate lovers—rich, indulgent, and impressive with minimal effort. Whether you’re celebrating a special occasion or simply craving something luxurious, this treat delivers every time with its signature molten center and irresistible flavor.

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