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Easy, Decadent Chocolate Lava Cake Recipe

Close-up of a freshly baked chocolate lava cake with molten chocolate oozing out onto a white plate.
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Make this foolproof chocolate lava cake for a fast, indulgent dessert. You get crisp edges and a silky molten center every time. It is perfect for date nights or when you want a restaurant-style dessert at home.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces unsalted butter, plus extra for ramekins
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • Cocoa powder, for dusting ramekins

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Butter four 6-ounce ramekins thoroughly. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until the mixture is completely melted and smooth. Remove from heat and let it cool slightly.
  3. In a separate medium bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale yellow and slightly thickened, about 2 minutes. Whisk in the vanilla extract and salt.
  4. Gently pour the slightly cooled chocolate mixture into the egg mixture. Whisk until just combined.
  5. Sift the flour over the chocolate mixture. Fold the flour in gently until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the four prepared ramekins.
  7. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing is key for the gooey center.
  8. Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edge of each cake. Carefully invert each cake onto a serving plate.
  9. Serve immediately while warm with ice cream or fresh berries.

Notes

  • For a dark chocolate version, use high-quality dark chocolate (70% cacao or higher).
  • If you do not have ramekins, you can bake this batter in a small oven-safe dish, but adjust the baking time based on the depth of the dish.
  • To make this a Nutella lava cake, substitute half of the chopped chocolate with an equal amount of Nutella, reducing the butter slightly if needed to maintain batter consistency.

Nutrition

Find it online: https://fooddexterity.com/easy-decadent-chocolate-lava-cake-recipe/