Quick and Easy Chocolate Lava Cake

Rich, decadent, and irresistibly gooey in the center, these chocolate lava cakes come together in under 30 minutes. They’re the ultimate make-it-and-serve-it-hot dessert — perfect for date nights, dinner parties, or when that sudden chocolate craving strikes.

Ingredients (Serves 6):

• ½ cup (113g / 3.9 oz) unsalted butter, cut into small pieces

• 6 oz (168g) bittersweet chocolate, finely chopped

• 2 large eggs, at room temperature

• 2 large egg yolks, at room temperature

• ¼ cup (50g / 1.7 oz) granulated sugar

• ⅛ tsp salt

• 2 tbsp all-purpose flour, sifted

• Butter and flour, for greasing ramekins

• Optional toppings: Powdered sugar, raspberries, whipped cream, or ice cream

Step-by-Step Instructions:

1. Preheat and Prepare

• Preheat your oven to 450°F (232°C).

• Generously butter and flour six 4- to 5-ounce ramekins. Tap out the excess flour and set them aside on a baking sheet for easy transfer.

2. Melt the Chocolate and Butter

• Fill a medium saucepan with about 1½ inches of water and bring it to a simmer over medium heat.

• Place a heatproof bowl over the pan (don’t let it touch the water). Add:

  • 6 oz chopped bittersweet chocolate

  • ½ cup unsalted butter

• Let the mixture melt gently, stirring occasionally until smooth.

  • Alternative Method: Microwave in 30-second intervals, stirring between each, until melted.

• Once melted, remove from heat and let it cool slightly so it doesn’t scramble the eggs.

3. Whip Eggs and Sugar

• In a large mixing bowl, combine:

  • 2 large eggs

  • 2 egg yolks

  • ¼ cup granulated sugar

  • ⅛ tsp salt

• Using a hand mixer or stand mixer, beat on low to medium speed for 2–3 minutes until the mixture becomes thicker and pale yellow.

4. Combine and Fold

• Slowly pour the cooled chocolate mixture into the whipped eggs while mixing gently to avoid deflating the mixture.

• Add 2 tbsp sifted flour, and fold gently until the batter is fully combined and smooth — no streaks!

5. Fill and Bake

• Divide the batter evenly between the prepared ramekins (they should be about ¾ full).

• Place the ramekins on a baking sheet and bake in the preheated oven for 6 to 8 minutes:

  • The edges should look set, but the centers should still be soft and jiggly.

  • Do not overbake, or the centers will firm up and lose their signature molten texture.

6. Unmold and Serve

• Remove the ramekins from the oven and let them rest for 1 minute.

• Carefully run a knife around the edges to loosen.

• Place a dessert plate on top of each ramekin, then invert quickly and lift off the ramekin.

Serving Suggestions:

• Dust with powdered sugar

• Garnish with fresh raspberries or strawberries

• Add a scoop of vanilla ice cream or a swirl of whipped cream

• Drizzle with chocolate sauce or raspberry coulis

✅ Tips for Success:

• Use quality chocolate: The better the chocolate, the better the flavor. Go for 60–70% cacao bittersweet chocolate.

• Don’t skip greasing the ramekins: It ensures easy unmolding.

• Bake just before serving: These cakes are best enjoyed hot, right after baking.

• Room temperature eggs mix more easily into the batter for a smoother texture.

Make-Ahead Tip:

You can prep the batter, pour it into ramekins, and refrigerate for a few hours. When ready to bake, let them sit at room temperature for about 20–30 minutes, then bake as directed.

These lava cakes are pure chocolate magic — fudgy on the outside, with a luxurious molten center that oozes out with the first spoonful. Enjoy!