Description
This decadent Chocolate Lava Cake recipe delivers a rich and gooey chocolate center perfect for special occasions or whenever you’re craving an indulgent dessert. Combining melted dark chocolate and butter with eggs, sugar, and just a touch of flour, this cake is dusted with cocoa powder and pairs beautifully with toppings like ice cream, berries, or powdered sugar for an elegant finish.
Ingredients
Scale
For the Cake:
- 1 tablespoon unsweetened cocoa powder, for dusting
- ¾ cup unsalted butter
- 1 ½ cups dark chocolate chips or morsels
- 3 eggs
- 3 egg yolks
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Optional Toppings:
- Ice cream
- Powdered sugar
- Berries
- Chocolate sauce
Instructions
- Prepare ramekins: Lightly butter four individual ramekins and dust the inside with unsweetened cocoa powder to prevent sticking and enhance chocolate flavor.
- Melt chocolate and butter: In a heatproof bowl set over simmering water (double boiler), melt the unsalted butter and dark chocolate chips together until smooth, stirring occasionally. Remove from heat and let cool slightly.
- Whisk eggs and sugar: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, salt, and vanilla extract until the mixture is pale and slightly thickened.
- Combine mixtures: Slowly pour the cooled chocolate and butter mixture into the egg mixture while whisking continuously to prevent curdling.
- Add flour: Gently sift and fold in the all-purpose flour until just combined, being careful not to overmix to maintain a tender texture.
- Pour batter: Divide the batter evenly among the prepared ramekins.
- Bake: Preheat the oven to 425°F (220°C). Bake the ramekins on a baking sheet in the center of the oven for 12 to 14 minutes, or until the edges are set but the center remains soft and gooey.
- Cool and serve: Remove from the oven and let cakes sit for 1 minute. Carefully run a knife around the edges to loosen and invert each cake onto a serving plate. Serve warm immediately with optional toppings such as ice cream, powdered sugar, berries, or chocolate sauce.
Notes
- Use good quality dark chocolate for the best flavor and texture.
- Do not overbake; the signature molten center depends on slightly undercooking the cake.
- Be gentle when folding in the flour to keep the cake light and airy.
- This recipe can be doubled but bake in batches to maintain even cooking.
- Allow cakes to rest briefly before removing from ramekins to help them hold shape.
Keywords: Chocolate lava cake, molten chocolate cake, easy chocolate dessert, dark chocolate cake, individual chocolate cake, molten center cake