Chocolate Lava Cake

Name: Chocolate Lava Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1/2 cup (115g) unsalted butter; 1 cup (170g) high-quality dark chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/4 cup (50g) granulated sugar; 2 tablespoons all-purpose flour; Pinch of salt

Highlighted under: Artisan Bakery Recipes

I often find myself craving a delightful dessert that combines the richness of chocolate with a surprise element. That's why I love making Chocolate Lava Cake! The ooey-gooey chocolate center is pure indulgence, and the warm, molten interior contrast beautifully with the soft cake exterior. What's even better is how simple the preparation is, taking just a few minutes to whip up. Perfect for impressing guests or a cozy night in, this dessert never fails to satisfy those sweet cravings!

Created by

Emily

Last updated on 2026-01-30T01:49:27.785Z

When I first tried making Chocolate Lava Cake, I was amazed by how the simple combination of butter, chocolate, and eggs could create something so luxurious. I discovered that using high-quality chocolate really elevates the flavor, so I always opt for premium dark chocolate. Additionally, I bake them in ramekins, which allows for the perfect individual servings. When you cut into the cake, that luscious chocolate spills out, creating a dessert that’s both stunning and delicious.

I’ve perfected the baking time through trial and error. Removing them from the oven just as the edges set but the center remains jiggly is key to achieving that molten core. Pair them with a scoop of vanilla ice cream or a dusting of powdered sugar for an elegant touch. You’ll be surprised at how quickly they disappear!

Why You'll Love This Recipe
Decadent chocolate experience with a gooey center
Impressive dessert that’s easier to make than it looks
Ready in under 40 minutes, perfect for spontaneous celebrations

Understanding the Ingredients

The success of a Chocolate Lava Cake lies heavily on the quality of chocolate used. I recommend opting for a dark chocolate with at least 60% cocoa content. This not only contributes to the rich flavor but also ensures a smooth melting consistency. Using a high-quality chocolate will enhance the glossy finish of your batter and the overall indulgence factor of the cake. If you want to try a different chocolate profile, you can mix in some milk chocolate for added sweetness or a hint of white chocolate for contrast.

Butter is another key player, providing moisture and richness to the cakes. Unsalted butter allows you to control the saltiness of your dessert, which is crucial in balancing the sweetness. If you're looking for a lighter option, you can substitute with a high-quality vegetable oil, but be aware that it may slightly alter the texture. Additionally, using room temperature eggs will ensure they incorporate smoothly into the batter, helping to achieve that perfect molten center.

Perfecting the Baking

When baking your Chocolate Lava Cakes, timing is critical. The cakes should be baked until the edges are firm but the center remains soft and jiggles slightly when shaken. This usually takes 11-12 minutes in a preheated oven, but keep a close eye to avoid overbaking, as this can lead to a fully cooked center instead of that desired gooeyness. If you’re baking more than one batch, I recommend rotating the baking sheet halfway through to ensure even cooking due to hot spots in the oven.

Using ramekins is essential for the perfect portion and presentation, but make sure to grease them thoroughly to prevent sticking. A light dusting of cocoa powder adds an extra layer of chocolate flavor and helps in the easy release of the cakes. If you find that your cakes are sticking occasionally, try chilling the ramekins for about 10 minutes before baking; this allows for easier removal without disruption.

Ingredients

For the Cake

1/2 cup (115g) unsalted butter
1 cup (170g) high-quality dark chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup (50g) granulated sugar
2 tablespoons all-purpose flour
Pinch of salt

Optional: Powdered sugar and vanilla ice cream for serving.

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

Melt the Chocolate and Butter

In a microwave-safe bowl, combine the butter and chopped chocolate. Heat in short bursts of 20 seconds, stirring in between, until fully melted and smooth.

Whisk Eggs and Sugar

In a separate bowl, whisk together the eggs, egg yolks, and sugar until lightly frothy. Add the melted chocolate mixture and mix until well combined.

Add Dry Ingredients

Sprinkle the flour and salt over the chocolate mixture and gently fold to combine, being careful not to overmix.

Fill Ramekins

Divide the batter among the prepared ramekins, filling each about 3/4 full. Place them on a baking sheet for easier handling.

Bake the Cakes

Bake in the preheated oven for 11-12 minutes, or until the edges are set but the center still jiggles. Keep a close eye to avoid overbaking.

Cool and Serve

Let the cakes cool for 1 minute, then carefully invert them onto plates. Serve immediately, optionally topped with powdered sugar and a scoop of vanilla ice cream.

Be careful when inverting the cakes, as they are delicate once baked.

Pro Tips

For an extra touch, you can add a tablespoon of your favorite liqueur to the chocolate batter for added depth of flavor.

Serving Suggestions

For an added touch of elegance, you can dust the finished Chocolate Lava Cakes with powdered sugar and serve them with a scoop of vanilla ice cream. The contrast of hot and cold, along with the creamy texture of the ice cream, makes for a delightful experience. Alternatively, a drizzle of raspberry sauce or a sprinkle of sea salt can elevate the dessert even further by adding a touch of tartness or a pop of flavor.

If you’re feeling adventurous, consider adding a filling or infusion to the center of your cakes. A teaspoon of peanut butter or Nutella in the center before baking can transform your Lava Cakes into a different treat. Just be mindful of adjusting the baking time as these additions may require slight variations.

Make-Ahead and Storage

One of the great things about Chocolate Lava Cakes is that you can prepare the batter ahead of time. You can store the filled ramekins in the fridge for up to 24 hours before baking. Just remember to add an extra minute or two to the baking time if the ramekins are chilled. This allows for quick assembly when you're ready to serve without the fuss of prep during your gathering.

If you have leftover Lava Cakes (though I doubt it!), you can refrigerate them for up to two days. Reheat them gently in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will ensure that the center returns to that delightful molten state without overcooking the cake.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that it will be sweeter and may alter the overall flavor.

→ Can I make the batter ahead of time?

Absolutely! You can prepare the batter up to a day in advance, just keep it refrigerated and bake right before serving.

→ What if I don’t have ramekins?

You can use muffin tins or any oven-safe dish; just adjust the baking time as necessary.

→ How do I know when the cakes are ready?

The edges should be set, but the center should still have a slight jiggle. This ensures a molten center.