Chocolate Lava Cakes Recipe

Chocolate lava cakes have a soft cake outside and a warm, gooey chocolate center inside. They're easy to make with simple ingredients and bake in just a few minutes. Serve them warm with vanilla ice cream or a little powdered sugar for a simple dessert that's perfect for date night or Valentine's Day.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 2

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

4 oz 113 g semi-sweet chocolate: The main ingredient for rich chocolate flavor and a smooth, gooey center. Choose good-quality chocolate bars for the best melting results.
4 tablespoons 56 g unsalted butter: Adds richness and helps create a tender, soft cake. Cut the butter into small pieces so it melts evenly.
1 large egg: Provides structure while keeping the center soft.
1 large egg yolk: Adds richness and helps give the cakes their smooth
¼ cup 50 g granulated sugar: Sweetens the batter and balances the slightly bitter notes of dark chocolate.
2 tablespoons 16 g all-purpose flour: Gives the cakes enough structure to hold their shape while keeping the texture delicate.
1 teaspoon vanilla extract: Adds warmth and enhances the chocolate flavor.
⅛ teaspoon salt: Balances the sweetness and brings out the chocolate's flavor.
Butter and cocoa powder
Powdered sugar
Vanilla ice cream or fresh berries

Equipment

Two 6-ounce ramekins
Baking sheet
Medium microwave-safe bowl or heatproof bowl
Small saucepan for melting chocolate, if not using a microwave
Whisk
Silicone spatula
Measuring cups and spoons
Fine-mesh sieve for dusting powdered sugar

Method

Preheat your oven to 425°F (220°C). Generously grease two 6-ounce ramekins with butter, making sure to coat the bottoms and sides. Dust them lightly with cocoa powder, tapping out any excess.
Add the chopped semi-sweet chocolate and butter to a heatproof bowl. Microwave in 20-second intervals, stirring between each interval, until the mixture is smooth and completely melted. Alternatively, melt them together in a heatproof bowl set over a saucepan of gently simmering water.
In a separate bowl, whisk the whole egg, egg yolk, and granulated sugar for about 1–2 minutes, until the mixture looks slightly lighter and the sugar begins to dissolve. Whisk in the vanilla extract and salt.
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until everything is combined. Add the flour and gently fold it in with a silicone spatula until no dry streaks remain.
Divide the chocolate batter evenly between the prepared ramekins. Gently tap each ramekin on the counter to release any large air bubbles.
Place the baking sheet in the preheated oven and bake for 10–12 minutes. The edges should look set, while the centers should remain soft and slightly jiggly.
Ovens and ramekin materials can affect baking time, so start checking at 10 minutes. Baking them too long can cause the centers to set completely instead of staying molten.
If you prefer to unmold them, carefully run a thin knife around the edges, place a dessert plate over each ramekin, and invert it. Let the ramekin sit upside down for a few seconds before lifting it away.
Dust with powdered sugar and serve immediately with vanilla ice cream or fresh berries. Break into the center with a spoon to enjoy the warm, flowing chocolate filling.