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Foolproof Classic Chocolate Lava Cake Recipe

Close-up of a rich chocolate lava cake with molten center oozing onto a white plate.
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Make this easy chocolate lava cake for a decadent dessert with a signature molten center. This recipe is reliable and perfect for date nights or special occasions.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Butter and cocoa powder for preparing ramekins

Instructions

  1. Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
  2. Combine the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in 30-second intervals). Stir until the mixture is completely smooth. Remove from heat and let it cool slightly.
  3. In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale and slightly thickened, about 2 minutes.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Sift the flour and salt over the chocolate mixture. Fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the four prepared ramekins.
  7. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing guarantees the gooey center you want.
  8. Let the cakes cool in the ramekins for exactly 1 minute. Carefully run a thin knife around the edge of each cake. Invert each lava cake onto a serving plate.
  9. Serve immediately while warm with powdered sugar, ice cream, or fresh berries.

Notes

  • For the best molten center, do not overbake. Check the cakes at 12 minutes.
  • If you do not have ramekins, you can bake this as one 8-inch cake, increasing the baking time to about 20-25 minutes.
  • You can prepare the batter up to 24 hours ahead of time. Keep the filled, unbaked ramekins covered in the refrigerator and add 2-3 minutes to the baking time.

Nutrition

Find it online: https://kingscook.com/easy-lava-cake-recipe-foolproof/