Go Back
A rich chocolate lava cake with a molten center on a white plate

Proven way to grow 5 Chocolate Lava Cake

This recipe provides a proven method for successfully baking 5 individual chocolate lava cakes, ensuring a molten center and a rich, decadent flavor. It's perfect for impressing guests or a special treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5 cakes
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter
  • 6 ounces dark chocolate chopped
  • 2 large eggs
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cocoa powder for dusting
For serving
  • as needed powdered sugar for dusting
  • as needed fresh berries
  • as needed vanilla ice cream

Equipment

  • ramekins
  • baking sheet
  • mixing bowls
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and butter five 6-ounce ramekins, then dust them with cocoa powder, tapping out any excess.
  2. Melt the butter and chopped dark chocolate together in a heatproof bowl set over a saucepan of simmering water or in the microwave, stirring until smooth, then set aside to cool slightly.
Making the batter
  1. In a large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and thick.
  2. Gradually fold the slightly cooled chocolate mixture into the egg mixture until just combined.
  3. Sift the all-purpose flour into the batter and gently fold it in until no streaks of flour remain, being careful not to overmix.
Baking and serving
  1. Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
  2. Bake for 10-12 minutes, or until the edges are set but the center remains slightly wobbly.
  3. Carefully remove the ramekins from the oven, let them cool for 1 minute, then invert each cake onto a serving plate.
  4. Dust with powdered sugar, serve immediately with fresh berries and vanilla ice cream, and enjoy your molten chocolate lava cake.

Notes

For best results, use high-quality dark chocolate. Do not overbake the cakes to ensure they have a molten center. You can prepare the batter ahead of time and refrigerate it for up to 24 hours; just add a few extra minutes to the baking time if baking from cold.