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 to 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 note
- Chocolate. Dark chocolate
- Butter. Unsalted 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 375oF (190oC). Butter and flour four 8oz ramekins. You can use nonstick spray too. Melt chocolate and butter in the microwave using 30-second 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 an electric or hand mixer. A big whisk will work too. Pour warm chocolate mixture into 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 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 375oF (190oC) 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 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 Card
Chocolate Lava Cake
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 375oF (190oC).
- Butter and flour four 8oz ramekins. You can use nonstick spray too.
- Melt chocolate and butter in the microwave using 30-second 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 an electric or hand mixer. A big whisk will work too.
- Pour warm chocolate mixture into 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 375oF (190oC) 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.