Chocolate Lava Cake

Decadent, rich, and beautifully indulgent, this chocolate lava cake is the ultimate dessert for chocolate lovers. With its slightly crisp exterior and molten, gooey center, it’s an elegant yet incredibly easy treat that comes together with just a few basic ingredients. Perfect for special occasions, date nights, or when you simply need a quick chocolate fix.

Why You’ll Love This Recipe

This chocolate lava cake delivers everything you could want in a dessert—richness, warmth, and irresistible texture. Here’s why you’ll love it:

• Only five main ingredients

• Ready in under 30 minutes from start to finish

• Velvety molten center for a luxurious mouthfeel

• Perfect individual servings—no slicing required

• Impressive presentation with minimal effort

• Can be served with your favorite toppings or ice cream

• Ideal for both everyday cravings and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 oz semi-sweet chocolate
1/2 cup butter
1 cup powdered sugar
3 whole eggs
1 egg yolk
6 tablespoons all-purpose flour

Directions

1. Preheat your oven to 400°F.

2. In a microwave-safe bowl, combine the chocolate and butter. Microwave for about 1 minute and 20 seconds. Whisk until the mixture is fully melted and smooth.

3. Add the powdered sugar, the 3 whole eggs, and 1 egg yolk. Whisk until the mixture is well combined and smooth.

4. Stir in the flour and mix just until incorporated.

5. Generously spray four 1-cup custard cups with non-stick cooking spray. Divide the batter evenly among the cups.

6. Place the custard cups on a cookie sheet and bake for 15–16 minutes, or until the edges are set and the center is soft-set but not runny.

7. Remove from the oven and let rest for 3–5 minutes. Carefully invert onto individual plates.

8. Serve warm. Optional: Top with a scoop of ice cream, a dusting of powdered sugar, or fresh berries.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 587 kcal per serving

Variations

• Flavored Lava: Add a splash of vanilla extract, espresso powder, or orange zest for a unique twist.

• Double Chocolate: Use chocolate chips or chunks instead of chopped chocolate for added texture.

• Mini Versions: Make smaller lava cakes using muffin tins—reduce bake time to 10–12 minutes.

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to make the recipe gluten-free.

• Nut-Free Chocolate: Choose a nut-free chocolate brand if serving someone with allergies.

• Dairy-Free: Use dairy-free butter and chocolate to accommodate dietary needs.

• Dust with Cocoa: Lightly dust the greased ramekins with cocoa powder instead of flour for added flavor and easy release.

Storage/Reheating

While best enjoyed fresh, leftover cakes can be stored and reheated with care:

• Refrigerator: Store in an airtight container for up to 2 days.

• Reheating: Microwave for about 20 seconds to warm the center slightly without overcooking.

• Freezing not recommended: Due to the delicate lava center, freezing may alter the texture.

FAQs

Can I make these ahead of time?

Yes, you can prepare the batter and fill the ramekins a few hours in advance. Cover and refrigerate. Bring to room temperature before baking.

What kind of chocolate works best?

Semi-sweet chocolate is ideal, but dark chocolate (60–70%) can be used for a richer, less sweet result.

Do I need to grease the ramekins?

Yes, generously greasing the ramekins ensures easy release when inverting the cakes.

Can I bake this in a muffin tin?

You can use a muffin tin, but reduce the baking time to about 10–12 minutes and monitor closely.

Why is there one extra egg yolk?

The additional yolk enhances the richness and helps create a softer, gooier center.

How do I know when the cakes are done?

The edges should look firm and set, while the center remains soft but not liquid.

Can I make this dairy-free?

Yes, substitute dairy-free butter and dairy-free chocolate to make the recipe suitable for a dairy-free diet.

What should I serve with chocolate lava cake?

Try vanilla ice cream, whipped cream, fresh berries, or a drizzle of fruit coulis or non-dairy caramel.

Can I use cocoa powder instead of chocolate?

No, cocoa powder won’t provide the same texture or richness that melted chocolate offers in this recipe.

What size ramekin should I use?

Use 1-cup (8 oz) custard cups or ramekins for best results.

Conclusion

Chocolate lava cake is a showstopping dessert that’s surprisingly simple to make. With its molten center and tender crumb, it’s a rich and satisfying treat for any chocolate lover. Whether you’re celebrating something special or just treating yourself, this foolproof recipe is sure to impress every time.

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