Print

Lava Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This decadent Lava Cake recipe produces rich, molten-centered chocolate cakes perfect for an indulgent dessert. Featuring a silky combination of melted semisweet chocolate, butter, eggs, sugar, and cocoa powder, these individual ramekin cakes bake quickly to deliver a warm, gooey center surrounded by a tender cake exterior, ideal for satisfying chocolate lovers in just minutes.

Ingredients

Chocolate Mixture

  • 6 ½ (1-ounce) squares semisweet chocolate, finely chopped
  • ½ cup butter, cut into 8 pieces

Batter

  • 3 large eggs, room temperature
  • ⅓ cup white sugar
  • 2 tablespoons all-purpose flour
  • 4 teaspoons unsweetened cocoa powder
  • 1 pinch salt

Instructions

  1. Preheat and prepare ramekins: Preheat your oven to 400 degrees F (200 degrees C). Grease and lightly flour four 6-ounce ramekins to prevent the cakes from sticking after baking.
  2. Melt chocolate and butter: Set up a double boiler by placing a heatproof bowl over simmering water. Add the finely chopped semisweet chocolate and butter to the bowl. Stir frequently with a rubber spatula, scraping down the sides to avoid scorching, until completely melted and smooth, about 5 minutes.
  3. Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the three room-temperature eggs with the white sugar. Continue beating for about 5 minutes until the mixture is pale, thick, and slightly fluffy.
  4. Combine ingredients: Gently fold the melted chocolate and butter mixture into the beaten eggs and sugar. Add the all-purpose flour, unsweetened cocoa powder, and a pinch of salt. Mix just until all ingredients are fully incorporated and your batter is smooth.
  5. Fill ramekins and bake: Divide the batter evenly among the prepared ramekins, placing them on a baking tray for stability. Bake in the hot oven for 10 to 13 minutes or until the cake edges are set but the center remains jiggly, ensuring the molten lava effect.
  6. Cool and serve: Allow the cakes to cool in the ramekins for 5 minutes before serving. This brief cooling lets the cakes firm slightly but preserves their luscious molten centers for the perfect indulgence.

Notes

  • Use room temperature eggs to ensure better volume when beaten.
  • Do not overbake; the center should remain soft and jiggly for the characteristic lava texture.
  • You can dust the finished cakes with powdered sugar or serve with vanilla ice cream for extra delight.
  • Finely chopping the chocolate ensures it melts evenly and smoothly in the double boiler.
  • Greasing and flouring ramekins properly prevents sticking and helps in easy removal.

Find it online: https://bitezly.com/lava-cake-recipe/