Dark Chocolate Lava Cakes

Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.

This recipe has become a favorite for dessert nights at home, impressing guests with its molten lava center and rich chocolate taste.

Ingredients

• Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped 100 g (7 tbsp) unsalted butter plus extra for greasing 2 tbsp unsweetened cocoa powder
• Batter: 2 large eggs 2 large egg yolks 100 g (1/2 cup) granulated sugar 1 tsp pure vanilla extract 40 g (1/3 cup) all-purpose flour 1/4 tsp fine sea salt
• For Serving (optional): Powdered sugar for dusting Vanilla ice cream or whipped cream Fresh berries

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Preheat:

Preheat the oven to 220°C (425°F) Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess

Melt Chocolate:

In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth Remove from heat and whisk in cocoa powder

Whisk Eggs:

In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale

Combine:

Gently fold the melted chocolate mixture into the egg mixture until just combined

Add Dry Ingredients:

Sift the flour and salt over the batter and fold in until smooth and glossy

Divide Batter:

Divide the batter evenly into the prepared ramekins

Bake:

Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft Do not overbake

Cool and Serve:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

Check price on Amazon

Save

This recipe often brings my family together as we enjoy the warm gooey center and share compliments over dessert.

Notes

For an extra decadent center press a few chocolate chips into the middle of the batter before baking Substitute gluten-free flour for a gluten-free version Pair with a glass of Ruby Port or a bold Cabernet Sauvignon

Required Tools

4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet

Nutritional Information

Per serving Calories 390 Total Fat 25 g Carbohydrates 36 g Protein 6 g

Save

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

Check price on Amazon

Enjoy this rich dessert warm for the best molten chocolate experience.

Recipe FAQs

→ What type of chocolate is best for lava cakes?

High-quality dark chocolate with around 70% cocoa content works best, providing a rich flavor and smooth texture.

→ How do I achieve a molten center?

Bake the cakes for 11 to 13 minutes until the edges are set but the centers remain soft and flowing.

→ Can I prepare lava cakes ahead of time?

Batter can be prepared in advance and refrigerated briefly, but baking fresh ensures the best molten texture.

→ What serving suggestions complement these cakes?

Dust with powdered sugar and serve alongside vanilla ice cream, whipped cream, or fresh berries for a delightful contrast.

→ Are there alternatives to all-purpose flour?

Yes, gluten-free flour can be substituted to accommodate dietary restrictions without sacrificing texture.

→ What is the ideal oven temperature for baking?

Preheat the oven to 220°C (425°F) for optimal baking that creates a firm exterior and molten interior.