Chocolate Lava Cake

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A rich molten chocolate cake with a soft exterior and a warm, gooey center, ready in minutes.

A dark chocolate lava cake on a ceramic plate with a molten center flowing out, dusted with powdered sugar and served with red cherry compote and a silver spoon.

Prep: 10 Minutes

Cook: 12 Minutes

Serves: 2

Ingredients

  • 60 g (2 oz) high-quality dark chocolate (60–70% cacao), chopped
  • 30 g (2 tbsp) unsalted butter, plus more for greasing
  • 1 large egg + 1 egg yolk, room temperature
  • 25 g (2 tbsp) granulated sugar
  • 10 g (1 tbsp) all-purpose flour
  • ¼ tsp ground cinnamon (optional for warm depth)
  • ¼ tsp vanilla extract
  • Pinch of sea salt
  • Powdered sugar, for dusting
  • Optional garnish: crushed sea-salt pretzels or fresh berries
  • Favorite Ice Cream

Instructions

  1. Preheat & prepare. Preheat your oven to 220 °C (425 °F). Generously grease two 6-oz ramekins with butter and dust with cocoa powder or flour, tapping out excess.
  2. Melt chocolate & butter. In a microwave-safe bowl, combine chopped dark chocolate and butter. Microwave in 20-second bursts, stirring between each, until completely smooth. Stir in cinnamon and vanilla.
  3. Mix eggs & sugar. In a separate bowl, whisk the egg, egg yolk, sugar, and salt until pale, slightly thickened, and glossy.
  4. Combine. Gently fold the melted chocolate mixture into the egg mixture with a silicone spatula until just combined. Sift in the flour and fold until incorporated; avoid overmixing.
  5. Bake quickly. Divide batter evenly between the prepared ramekins. Bake 8–10 minutes: the sides should be set while the centers remain soft and slightly jiggly.
  6. Rest & serve. Let the cakes rest 1 minute. Run a thin knife around the edges and invert each cake onto a plate. Dust with powdered sugar and serve warm.

Why This Recipe Works

Lava cakes set their outer walls quickly in high heat while leaving the center molten. Using quality dark chocolate at the start ensures the molten core is rich and balanced, while a brief bake prevents overcooking the center. A dusting of powdered sugar and simple garnishes provide contrast in both texture and sweetness.

Pairing Suggestion

Warm molten chocolate cakes are naturally rich. Serve them with cool, tart fruit like raspberries or fresh strawberries, or a scoop of vanilla or citrus-zested ice cream that cuts through the richness without distracting from the gooey center.

Leftover Strategy

Lava cakes are best served fresh. If you have leftover batter, you can refrigerate it for a few hours and bake within that time frame; add 1–2 minutes to the bake time. Baked cakes can be chilled and gently rewarmed for 10–15 seconds in the microwave, though the molten center is best appreciated immediately.

Make It Yours

  • Texture tweak: Sprinkle with crushed pretzels or sea salt for a crunchy contrast.
  • Spice variation: Stir a pinch of cayenne or chili powder into the chocolate for a subtle Mexican-hot influence.
  • Sweet swap: Instead of granulated sugar, use light brown sugar for a caramel-like depth.
  • Acid boost: Top with a drizzle of fresh raspberry purée or lemon ricotta for brightness. (no external link)

Kitchen Connections

Foundation:
(to be linked – Chocolate Dessert Basics / Chocolate Sauce)

Next Dish:
(to be linked – Chocolate Mug Cake)

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