Pin to Board Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
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.
Pin to Board 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
Nutritional Information
Calories: 390 Total Fat: 25 g Carbohydrates: 36 g Protein: 6 g
Pin to Board 
Enjoy these luscious lava cakes that melt in your mouth every time.
Common Questions
- → What type of chocolate is best for these cakes?
Use high-quality dark chocolate with at least 70% cocoa content to achieve a rich, intense flavor and smooth texture.
- → How do I know when the cakes are perfectly baked?
The edges should be firm while the centers remain soft and slightly gooey. Baking for 11-13 minutes helps reach this balance.
- → Can I prepare the batter ahead of time?
It's best to bake the batter fresh to maintain the molten center, but you can refrigerate it briefly before baking if needed.
- → What are good serving suggestions for these cakes?
Serve warm with powdered sugar dusting and accompany with vanilla ice cream, whipped cream, or fresh berries for contrast.
- → Are there any common substitutions for the flour involved?
For gluten-sensitive diets, a gluten-free flour blend can replace all-purpose flour without sacrificing texture.