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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe makes 2 individual cakes with a rich, cakey exterior and a signature warm, molten chocolate center. Perfect for a special treat, it combines high-quality dark chocolate, butter, and eggs to create a decadent dessert. The batter is carefully folded to maintain its light texture, and the cakes are baked just enough to achieve the perfect molten middle. Serve with a dusting of icing sugar and a scoop of vanilla bean ice cream or...
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Preheat the oven to 200°C (400°F).
Butter two small ramekins thoroughly.
Add a spoonful of cocoa powder to each ramekin, swirl it around to coat the buttered surface, and tap out the excess.
Combine the chopped chocolate and butter in a heatproof bowl.
Melt the mixture over a pot of gently simmering water or in the microwave in short 20-second bursts, stirring until smooth. Let it cool slightly.
Whisk the egg, egg yolk, sugar, and a pinch of salt together in a bowl until pale and slightly thickened (about 1–2 minutes).
Gently fold the melted chocolate mixture into the whisked eggs.
Sift the flour into the mixture and fold it in gently with a spatula just until combined. Do not overmix.
Divide the batter evenly between the prepared ramekins.
Bake for 11 to 13 minutes. The edges should look firm and set, but the center should still have a slight jiggle.
Let the cakes cool in the ramekins for exactly 1 minute.
Place an inverted dessert plate over the top of a ramekin, carefully flip both over, and lift the ramekin up. The cake should slide right out.
Dust the top with icing sugar and serve immediately with a scoop of vanilla bean ice cream or fresh raspberries.
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Use high-quality dark chocolate with at least 60% cocoa for the best flavor.
Do not overmix the batter to keep the cakes light and airy.
Ensure the ramekins are well buttered and coated with cocoa powder to prevent sticking.
Bake the cakes for the exact time specified to achieve the molten center.
Can I use milk chocolate instead of dark chocolate?
Milk chocolate can be used, but it will result in a sweeter and less intense flavor compared to dark chocolate.
What can I use if I don’t have ramekins?
You can use oven-safe mugs or small bowls of similar capacity as a substitute for ramekins.
How do I know when the cakes are done?
The edges should look firm and set, while the center should still have a slight jiggle when gently shaken.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Bring it to room temperature before baking.
What’s the best way to serve lava cakes?
Serve them warm with a dusting of icing sugar, a scoop of vanilla bean ice cream, or fresh raspberries for a hot-and-cold contrast.
A passionate home cook and community-focused creator dedicated to bringing people together through the universal language of incredible food. With a diverse professional background rooted in informal teaching, digital skill support, and customer service, I thrive on making complex ideas—and complex recipes—accessible, approachable, and highly engaging for everyone.
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