Chocolate Lava Cake

Decadent dessert with a molten chocolate center. Perfect for special occasions and guaranteed to impress your guests with restaurant-quality results.

Total Time

30 mins

Servings

6 people

Calories

480 per serving

Difficulty

Hard

DessertChocolateElegantSpecial OccasionMolten

6 oz dark chocolate70% cocoa, chopped

6 tbsp unsalted butter

2 large eggs

2 large egg yolks

1/4 cup granulated sugar

2 tbsp all-purpose flour

1/4 tsp salt

1 tsp vanilla extract

butter for ramekins

cocoa powder for dusting

vanilla ice creamfor serving

fresh berriesfor garnish

Preheat oven to 425°F (220°C). Butter six 6-oz ramekins and dust with cocoa powder, tapping out excess.

5 mins

Tip: Proper preparation of ramekins is crucial for easy removal

Melt chocolate and butter in a double boiler or microwave, stirring until smooth. Let cool slightly.

3 mins

Tip: Don't overheat chocolate or it will seize

In a large bowl, whisk together whole eggs, egg yolks, and sugar until thick and pale.

3 mins

Tip: Proper whisking creates the structure for the cake

Whisk the melted chocolate mixture into the egg mixture until well combined.

2 mins

Fold in flour, salt, and vanilla until just combined. Don't overmix.

2 mins

Tip: Overmixing will develop the gluten and make cakes tough

Divide batter evenly among prepared ramekins. Can be made up to this point and refrigerated for up to 4 hours.

2 mins

Tip: If refrigerated, add 1-2 minutes to baking time

Bake for 12-14 minutes until edges are firm but centers still jiggle slightly when shaken.

12-14 mins

Tip: The timing is critical - underbaked is better than overbaked for molten centers

Let cool for 1 minute, then run a knife around edges and invert onto serving plates. Serve immediately with ice cream.

2 mins

Tip: Tap the bottom of ramekins gently to help cakes release