Chocolate Lava Cake Recipe
These individual molten chocolate lava cakes are rich, warm, and deeply chocolatey, featuring a delicate outer layer and a luscious, oozing center. They’re perfect for an elegant dessert that comes together quickly and can be baked just before serving.
Ingredients
- ½ cup (113 g) unsalted butter
- 6 ounces (168 g) bittersweet chocolate, chopped
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour, sifted
Instructions
1. Prepare the Ramekins
Preheat your oven to 450°F (230°C). Generously butter the insides of six 4–5 oz ramekins, then lightly dust them with flour. Tap out any excess flour and set the ramekins aside on a baking sheet.
2. Melt the Chocolate and Butter
Place a heatproof bowl over a pot of gently simmering water (avoid letting the bowl touch the water). Add the chopped bittersweet chocolate and butter to the bowl. Stir occasionally as they melt together into a smooth mixture.
Alternative method: Melt the chocolate and butter in the microwave in 30-second intervals, stirring after each interval until fully melted.
Once melted, remove from heat and allow to cool slightly so it’s warm, not hot.
3. Whisk the Eggs and Sugar
In a large mixing bowl, combine the eggs, egg yolks, granulated sugar, and salt. Using a hand mixer, beat on low speed until the mixture becomes thick, smooth, and pale yellow in color. This step helps incorporate air, giving the cakes a lighter texture.
4. Combine Chocolate Mixture with Egg Mixture
Slowly pour the melted chocolate mixture into the egg mixture while gently stirring. Make sure the chocolate isn’t too hot, as it could scramble the eggs. Stir until fully combined.
5. Add Flour
Sift in the all-purpose flour and fold it into the batter until no streaks remain. The batter should be smooth and glossy.
6. Bake
Divide the batter evenly among the prepared ramekins. Place them into the preheated oven and bake for 6–8 minutes. The edges should be set, but the centers should still appear soft and slightly jiggly. Do not overbake—this is what creates the molten center.
7. Serve
Remove the ramekins from the oven and let them rest for 1 minute. Run a knife around the edges to loosen, then place a dessert plate upside down on each ramekin and invert to release the cake.
Dust lightly with powdered sugar, garnish with fresh raspberries if desired, and serve immediately while warm and molten inside.