Chocolate Lava Cake
An iconic restaurant dessert you can make at home — a warm chocolate cake with a gloriously gooey molten center that flows out when you cut into it. Ready in under 30 minutes and absolutely irresistible.
Prep
15 min
Cook
12 min
Servings
4
Calories
480
Difficulty
Medium
Cuisine
French
Ingredients
- • 4 oz (115g) dark chocolate (70% cocoa), chopped
- • 1/2 cup (115g) unsalted butter
- • 1 cup powdered sugar, sifted
- • 2 large eggs
- • 2 large egg yolks
- • 1 teaspoon vanilla extract
- • 6 tablespoons all-purpose flour
- • Pinch of salt
- • Butter and cocoa powder for ramekins
- • Vanilla ice cream or whipped cream to serve
Instructions
- Step 1: Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
- Step 2: Melt chocolate and butter together in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Step 3: Whisk powdered sugar into the chocolate mixture until combined.
- Step 4: Add eggs, egg yolks, and vanilla, whisking vigorously until smooth and glossy.
- Step 5: Gently fold in flour and salt until just combined — do not overmix.
- Step 6: Divide batter evenly among the prepared ramekins.
- Step 7: Bake for exactly 12–13 minutes. The edges will be set but the center will still jiggle slightly.
- Step 8: Let cool 1 minute, then run a knife around the edges and carefully invert onto serving plates. Serve immediately with vanilla ice cream.