Chocolate Lava Cake
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Chocolate Lava Cake is a cake with a warm, fudgy center and rich brownie flavor. This is a simple recipe for a perfect dessert that can be served on many occasions.
Why Make Chocolate Lava Cakes
- Time. This is the perfect recipe for a quick dessert.
- Flavor. Who doesn’t like chocolate cake?
- Texture. Chocolate cake with a warm, gooey center.
- Individuality. Each cake can be served with different toppings.
Ingredients
- Chocolate: Dark chocolate, use your favorite brand.
- Butter: Unsalted butter or salted butter.
- Egg: Large eggs at room temperature.
- Sugar: White granulated sugar.
- Flour: All-purpose flour was used in this recipe.
- Vanilla: Use Vanilla extract or vanilla bean paste.
- Salt: Pinch of salt for taste.
How to Make This Recipe
Preheat oven to 375°F (190 °C). Butter and flour four 8-oz ramekins. You can use nonstick spray, too. Melt chocolate and butter in the microwave using 30-second intervals, stirring after each interval. Set aside. In the mixing bowl, beat eggs and granulated sugar on high speed for 2-3 minutes. You can use an electric or hand mixer. A big whisk will work too. Pour the warm chocolate mixture into the egg mixture. Add a pinch of salt and vanilla extract and fold with a spatula until combined. Add sifted all-purpose flour. Mix until fully combined. Divide batter between 4 prepared ramekins. Use an ice cream spoon or a regular spoon.
Tip from Marina: For an extra “lava effect,” I like to put a few pieces of the chocolate dusted with the flour into the center of the ramekins with batter.
Bake at 375°F (190°C) for 12-15 minutes, or until the outsides are firm and dry and the centers are soft. After baking, let the cakes cool for about 1-2 minutes in the ramekins. Run a knife around the edge of the cakes to help them release. Carefully flip the freshly baked lava cakes upside down onto a plate. They should be released easily. Top with fresh raspberries and pistachios. Serve immediately.
Tip from Marina: very important. Do not overbake! Or cakes will not have the signature lava consistency.
Optional Toppings
- Scoop of ice-cream
- Cream cheese whipped cream
- Fresh strawberries or other berries
- Chocolate syrup
- Peanut butter
- Powdered sugar
- Sprinkles
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Expert Tips
- Do not use chocolate chips! They will not melt smoothly.
- Add espresso powder or orange zest for more flavor.
- Use different berries, fruits, and nuts to decorate cakes.
Recipe FAQs
Yes! Fill ramekins with batter, cover with plastic wrap, and refrigerate for up to a day before baking.
Let the cake cool completely after baking. Freeze in an air-tight container for up to a month.
Use Silpat molds or a standard muffin pan.
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Recipe
Chocolate Lava Cake
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Chocolate Lava Cake
- 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
How to make Chocolate Lava Cake
- Preheat oven to 375°F (190 °C).
- Butter and flour four 8-oz ramekins. You can use nonstick spray, too.
- Melt chocolate and butter in the microwave using 30-second intervals, stirring after each interval. Set aside.
- In the mixing bowl, beat eggs and granulated sugar on high speed for 2-3 minutes. You can use an electric or hand mixer. A big whisk will work too.
- Pour the warm chocolate mixture into the egg mixture.
- Add a pinch of salt and vanilla extract. Fold with a spatula until combined.
- Add sifted all-purpose flour. Mix until fully combined.
- Divide batter between 4 prepared ramekins. Use an ice-cream spoon or a regular spoon.
- Bake at 375°F (190°C) for 12-15 minutes, or until the outsides are firm and dry and the centers are soft.
- After baking, let the cakes cool for about 1-2 minutes in the ramekins. Run a knife around the edge of the cakes to help them release. Carefully flip the freshly baked lava cakes upside down onto a plate. They should be released easily.
- Top with fresh raspberries and pistachios. Serve immediately.