Chocolate Lava Cake

Chocolate Lava Cake is rich, decadent, and perfectly molten in the center. Serve warm with ice cream or fresh berries for a truly indulgent dessert.

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert

Cuisine French

Servings 4 cakes

Calories 350 kcal

½ cup unsalted butter Adds richness and keeps the cake soft.
4 oz high-quality dark chocolate Use at least 60% cocoa for deep chocolate flavor.
2 large eggs Helps with structure and texture.
2 large egg yolks Makes the cake extra rich and creamy.
¼ cup granulated sugar Balances the bitterness of the chocolate.
1 tsp vanilla extract Enhances the overall flavor.
¼ cup all-purpose flour Creates structure while keeping the center molten.
a pinch of salt Brings out the chocolate flavor.

Preheat your oven to 425°F (218°C).
Grease four 6-ounce ramekins with butter, then lightly dust with cocoa powder to help the cakes release easily after baking.
In a heatproof bowl, combine the butter and chopped chocolate.
Melt in the microwave in 20-second intervals, stirring each time, until smooth. Alternatively, melt over a double boiler.
In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla until light and slightly frothy.
Slowly pour the melted chocolate mixture into the eggs, whisking continuously to prevent the eggs from scrambling.
Gently fold in the flour and salt until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 10–12 minutes until the edges are set but the center is still soft.
Remove from the oven and let the cakes sit for 1 minute before carefully inverting onto plates.
Dust with powdered sugar and serve with vanilla ice cream, fresh berries, or whipped cream.
Enjoy while warm to get that perfect molten chocolate center!

For a deeper chocolate flavor, use a mix of bittersweet and semisweet chocolate. Do not overbake to keep the center molten.

Keyword Chocolate Lava Cake, Decadent Dessert, Molten Cake