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Lava Cake

The best lava cake I've ever had! Serve these decadent molten chocolate cakes topped with powdered sugar or vanilla ice cream. This recipe makes four delicious individual desserts.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2752.6 kcal

Equipment

  • 4 Ramekins 6-ounce capacity
  • 1 Double Boiler Alternatively, a heatproof bowl over a saucepan
  • 1 Electric Mixer Handheld or stand mixer
  • 1 Rubber Spatula For scraping and folding
  • 1 Baking Tray For stability in the oven

Ingredients
  

Main

  • 6 ½ 1 ounce squares semisweet chocolate, finely chopped
  • ½ cup butter cut into 8 pieces
  • 3 large eggs room temperature
  • ⅓ cup white sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons unsweetened cocoa powder
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
  • Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, flour, cocoa powder, and a pinch of salt until combined. Pour batter into the prepared ramekins and place on a baking tray.
  • Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Notes

Achieving the perfect molten center hinges on precise baking time; watch for set edges with a distinctly jiggly middle. Overbaking will result in a fully cooked cake, losing the 'lava' effect. For superior flavor, invest in high-quality couverture chocolate (60-70% cacao) rather than standard baking squares. Ensure eggs are at true room temperature for optimal aeration when beaten with sugar, contributing to the cake's light structure. When melting chocolate and butter, use a true double boiler or a heatproof bowl set over barely simmering water; direct heat can seize or scorch the chocolate. A final dusting of espresso powder with the powdered sugar can deepen the chocolate notes.