Yield: 4 individual cakes
Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 30 minutes
Skill Level: Intermediate
Oven Temp: 425°F (218°C)
⭐ Why You’ll Love This Recipe
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Crisp edges with a warm, gooey center.
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Uses simple pantry staples.
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Can be prepped ahead and baked right before serving.
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Ready in under 30 minutes!
Ingredients
For the Lava Cakes
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4 oz (113g) semi-sweet or bittersweet chocolate (60–70% cacao), chopped
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½ cup (113g) unsalted butter, plus extra for greasing
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2 large eggs
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2 large egg yolks
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¼ cup (50g) granulated sugar
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1 pinch salt
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2 tbsp (16g) all-purpose flour
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1 tsp vanilla extract
Optional Garnishes
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Powdered sugar (for dusting)
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Fresh berries (raspberries, strawberries)
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Vanilla ice cream or whipped cream
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Chocolate sauce or raspberry coulis
Equipment
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4 ramekins (6 oz capacity)
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Mixing bowls
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Whisk or hand mixer
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Double boiler or microwave-safe bowl
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Baking sheet
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Sifter (optional for flour)
Instructions
Step 1: Prepare the Ramekins
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Preheat oven to 425°F (218°C).
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Generously butter the insides of 4 ramekins and lightly dust with cocoa powder or flour. This prevents sticking and helps the cakes release cleanly.
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Place ramekins on a baking sheet for easier handling.
Step 2: Melt Chocolate and Butter
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Combine the chopped chocolate and butter in a heatproof bowl.
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Melt using a double boiler (set over simmering water) or microwave in 30-second bursts, stirring between each until smooth.
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Once melted, let it cool slightly (2–3 minutes) so it doesn’t scramble the eggs.
Step 3: Whip the Eggs and Sugar
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In a medium mixing bowl, whisk together:
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2 whole eggs
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2 egg yolks
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¼ cup sugar
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A pinch of salt
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Whisk or beat with a hand mixer until thick, pale, and slightly foamy — about 2–3 minutes. This incorporates air and gives the cakes structure.
Step 4: Combine Wet Ingredients
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Slowly pour the cooled chocolate mixture into the egg mixture while stirring gently.
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Stir in 1 tsp vanilla extract for added aroma.
Step 5: Add the Flour
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Sift in 2 tbsp of flour.
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Fold gently with a spatula just until combined. Do not overmix — this keeps the center gooey.
Step 6: Fill and Bake
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Divide the batter evenly between the 4 prepared ramekins.
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Bake in the preheated oven for 12–14 minutes:
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Edges will look set and firm.
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Centers should still look slightly jiggly and soft.
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Pro Tip: Don’t overbake! The gooey center depends on perfect timing.
Step 7: Let Cool and Invert
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Remove ramekins from oven and rest for 1 minute.
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Run a thin knife around the edges to loosen.
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Carefully invert onto serving plates — gently lift off the ramekin.
Step 8: Garnish and Serve
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Dust with powdered sugar.
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Serve with a scoop of vanilla ice cream, a few fresh berries, or a drizzle of chocolate ganache or raspberry coulis.
Serve immediately for maximum gooeyness!
Chef’s Tips
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Make Ahead: Prepare batter and pour into ramekins. Cover tightly and refrigerate for up to 24 hours. Bring to room temperature before baking.
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No ramekins? Use a muffin tin, but reduce baking time to 8–10 minutes.
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Chocolate matters: Use high-quality chocolate for best flavor — avoid chocolate chips, which contain stabilizers.
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Customize it: Add a pinch of espresso powder to enhance chocolate depth or a splash of liqueur (like Grand Marnier or Bailey’s) for flavor variation.
Variations
Peanut Butter Core
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Add a teaspoon of peanut butter in the center of the batter before baking.
Salted Caramel Center
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Freeze dollops of caramel, place in the center of the batter before baking.
Mocha Lava Cake
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Add 1 tsp instant espresso powder to the melted chocolate mix.
Storage
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Refrigerate leftovers (if any) for up to 2 days, though texture changes.
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Reheat in the microwave for 20 seconds, but the center may no longer be molten.
❤️ Final Thoughts
Gooey Chocolate Lava Cakes are one of those magical desserts — easy enough for a weeknight treat, but impressive enough for a dinner party. Serve them warm and watch the chocolate lava flow — it’s rich, elegant, and unforgettable.
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