Description

Indulge in this classic Chocolate Lava Cake recipe featuring a rich, molten chocolate center encased in a tender, fudgy cake. Perfect for elegant dinner parties or a cozy dessert night, this recipe combines semi-sweet chocolate and butter melted to silky perfection, folded into a lightly sweetened egg batter, and baked just until the edges set, creating an irresistible lava effect when served warm.

Ingredients

Scale

Chocolate Lava Cake Ingredients

1/2 cup (1 stick) unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
Cocoa powder (for dusting)

Instructions

Preheat and Prepare Ramekins: Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust them with cocoa powder to prevent sticking.
Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Alternatively, melt over a double boiler.
Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick and pale in color.
Combine Chocolate and Egg Mixtures: Gradually add the melted chocolate and butter mixture to the egg mixture while stirring continuously. Then add the flour, vanilla extract, and a pinch of salt, mixing until just combined.
Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Bake: Place the ramekins on a baking sheet and bake for 12 to 14 minutes. The edges should be set and firm while the center remains soft and molten.
Cool and Serve: Remove from oven and allow the cakes to cool for about 1 minute. Carefully run a knife around the edges to loosen each cake, then invert each ramekin onto a dessert plate. Gently lift off the ramekins and serve immediately to enjoy the molten chocolate center.

Notes

For best results, serve the lava cakes immediately after baking to experience the gooey molten center.
You can add a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special touch.
If you don’t have ramekins, use any oven-safe small dish approximately 6 ounces in volume.
Be careful not to overbake, or the molten center will become firm.
To melt chocolate over a double boiler, place a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate lava cake, molten chocolate cake, chocolate dessert, easy chocolate cake, chocolate fondant