Rich, soft-edged, and molten at the center, this chocolate lava cake is the kind of dessert that feels dramatic without asking much from you. It bakes fast, de-molds easily, and lands somewhere between cake and warm chocolate sauce.
Best served with: vanilla ice cream, fresh berries, or whipped cream
Chocolate Lava Cake
Ingredients
- 60 g dark chocolate chopped
- 30 g unsalted butter plus more for greasing
- 1 large egg
- 1 egg yolk
- 25 g granulated sugar
- 10 g all-purpose flour
- 1/4 tsp vanilla extract
- pinch of sea salt
- powdered sugar for dusting
- vanilla ice cream or fresh berries for serving
Instructions
- Preheat the oven to 220°C and grease two ramekins well.
- Melt the chocolate and butter together until smooth, then stir in the vanilla.
- Whisk the egg, egg yolk, sugar, and salt until slightly thickened and glossy.
- Fold the melted chocolate into the egg mixture until combined.
- Fold in the flour just until no dry streaks remain.
- Divide the batter between the ramekins.
- Bake for 8 to 10 minutes, until the edges are set and the centers still look soft.
- Rest for 1 minute, then run a thin knife around the edges.
- Invert onto plates, dust with powdered sugar, and serve warm.
Cook’s Note: Generously butter and dust your ramekins with cocoa powder so the cakes release cleanly; fill only two‑thirds full and bake until the edges are set and centers still soft, then let the cakes cool briefly before unmolding to preserve the molten center.
Why This Recipe Works
High heat sets the outside quickly while the center stays soft and molten. The short ingredient list keeps the texture clean and rich, with just enough structure to hold the cake together when de-molded.
Pairing Suggestion
Espresso or cold milk keeps the chocolate rich but balanced; crisp biscotti adds a simple pantry-side snap.
Leftover Strategy
Chocolate Lava Cake is best fresh. Refrigerate leftovers for up to 1 day and warm briefly, knowing the center will set more firmly after chilling.
Make It Yours
- Add a pinch of cinnamon for warmth.
- Add a small pinch of cayenne for heat.
- Use brown sugar for a darker, more caramel finish.
- Top with crushed pretzels or flaky salt for contrast.
- Serve with raspberry sauce for a sharper edge.
