Chocolate Lava Cake
Chocolate Lava Cakes are individual chocolate cakes with warm fudgy center and rich brownie flavor. This is simple recipe for a perfect dessert that can be served at many occasions.
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Why to make chocolate lava cakes:
- Time. This is perfect recipe for a quick dessert.
- Flavor. Who doesn’t like chocolate cake?
- Texture. Chocolate cake with warm gooey center.
- Individuality. Each cake can be served with different toppings.
Ingredients for Chocolate Lava Cake:
- Dark chocolate
- Unsalted butter
- Eggs room temperature
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Pinch of salt
How to make Chocolate Lava Cake
Preheat oven to 375F (190C)
Butter and flour four 8oz ramekins. You can use nonstick spray too.
Melt chocolate and butter in the microwave using 30 seconds intervals, stirring after each melting. Set aside.
In the mixing bowl beat eggs and granulated sugar on high speed for 2-3 minutes. You can use electric or hand mixer. Big whisk will work too.
Pour warm chocolate mixture into egg mixture. Add pinch of salt and vanilla extract and fold with spatula until combined. Add sifted all-purpose flour. Mix utill fully combined.
Divide batter between 4 prepared ramekins. Use ice-cream spoon or regular spoon.
Tip from Marina: For extra “lava effect” I like to put a few pieces of the chocolate dusted with the flour into the center of ramekins with batter.
Bake at 375F (190C) for 12-15 minutes, or until outsides are firm and dry and centers are soft.
Tip from Marina: very important Do not overbake! Or cakes will not have signature lava consistency.
After baking, let cakes cool for about 1-2 minutes in the ramekins. Run knife around the edge of the cakes to help them release.
Carefully flip the freshly baked lava cakes upside down onto plate. They should release easily. Top with fresh raspberries and pistachios. Serve immediately.
Optional toppings for Chocolate Lava Cakes:
- Scoop of ice-cream
- Cream cheese whipped cream
- Fresh strawberries
- Chocolate syrup
- Peanut butter
- Powdered sugar
- Sprinkles
If you try this recipe, please tag me on the social media. I would love to see your creations.
Other recipes to check:
- Eclair recipe
- Peach cake easy recipe
- Strawberry galette
- Honey cake Medovik
- Piece of pie crust recipe
- Chocolate salami
- Tomato macarons
Chocolate Lava Cakes
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- ½ cup dark chocolate (4oz)
- 1 cup unsalted butter (2 sticks)
- 2 eggs room temperature
- ½ cup granulated sugar
- ½ cup all purpose flour
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 375F (190C)
- Butter and flour four 8oz ramekins. You can use nonstick spray too.
- Melt chocolate and butter in the microwave using 30 seconds intervals, stirring after each melting. Set aside.
- In the mixing bowl beat eggs and granulated sugar on high speed for 2-3 minutes. You can use electric or hand mixer. Big whisk will work too.
- Pour warm chocolate mixture into egg mixture.
- Add pinch of salt and vanilla extract. Fold with spatula until combined.
- Add sifted all-purpose flour. Mix until fully combined.
- Divide batter between 4 prepared ramekins. Use ice-cream spoon or regular spoon.
- Bake at 375F (190C) for 12-15 minutes, or until outsides are firm and dry and centers are soft.
- After baking, let cakes cool for about 1-2 minutes in the ramekins. Run knife around the edge of the cakes to help them release. Carefully flip the freshly baked lava cakes upside down onto plate. They should release easily.
- Top with fresh raspberries and pistachios. Serve immediately.