Save Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
This recipe yields four individual molten cakes that are always a family favorite for dessert time.
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
- Step 1:
- Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.
- Step 2:
- 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.
- Step 3:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.
- Step 4:
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- Step 5:
- Sift the flour and salt over the batter and fold in until smooth and glossy.
- Step 6:
- Divide the batter evenly into the prepared ramekins.
- Step 7:
- 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.
- Step 8:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.
- Step 9:
- Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.
Save These cakes bring our family together for a sweet moment every time we have them for 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
Allergen Information
Contains Eggs dairy (butter) gluten (wheat flour) May contain Soy (in some chocolate) Always check ingredient labels for potential allergens
Save Serve immediately for the best molten experience and enjoy with a scoop of vanilla ice cream.
Recipe FAQs
- → How do I achieve a molten center?
Baking the cakes just until the edges set while the center remains soft ensures a gooey, molten core. Typically, 12 minutes at 220°C works well.
- → Can I prepare these in advance?
The batter can be prepared ahead and refrigerated briefly, but baking fresh provides the best molten texture and warmth.
- → What chocolate is best to use?
Use high-quality dark chocolate with at least 70% cocoa content to maximize richness and depth of flavor.
- → What are suitable serving suggestions?
Dust with powdered sugar and serve alongside vanilla ice cream or fresh berries for a balanced, indulgent experience.
- → Is it possible to make these gluten-free?
Yes, substituting all-purpose flour with gluten-free alternatives works well without compromising texture.
- → How should I grease the ramekins?
Generously butter the ramekins and dust lightly with cocoa powder to prevent sticking and add flavor.