Decadent Dark Chocolate Lava

Decadent, rich dark chocolate lava cakes with a molten cocoa center perfect for cozy evenings and sweet home desserts.

I have always enjoyed making these lava cakes because they impress guests with their gooey center and intense chocolate flavor.

Ingredients

• Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing, 2 tbsp unsweetened cocoa powder
• Batter: 2 large eggs, 2 large egg yolks, 100 g (1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
• For Serving (optional): Powdered sugar for dusting, Vanilla ice cream or whipped cream, Fresh berries

Instructions

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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Preheat:

Preheat the oven to 220°C (425°F) Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess

Melt Chocolate:

In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth Remove from heat and whisk in cocoa powder

Whisk Eggs:

In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale

Fold Mixtures:

Gently fold the melted chocolate mixture into the egg mixture until just combined

Sift Flour:

Sift the flour and salt over the batter and fold in until smooth and glossy

Divide Batter:

Divide the batter evenly into the prepared ramekins

Bake:

Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft Do not overbake

Cool and Invert:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates

Serve:

Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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My family gathers around the table whenever I make these lava cakes and we share joyful moments tasting this chocolate delight together.

Notes

For an extra decadent center press a few chocolate chips into the middle of the batter before baking Substitute gluten-free flour for a gluten-free version Pair with a glass of Ruby Port or a bold Cabernet Sauvignon

Required Tools

4 ramekins (6 oz/180 ml each), Mixing bowls, Whisk, Heatproof bowl and saucepan (for double boiler), Sifter, Baking sheet

Allergen Information

Contains Eggs dairy (butter) gluten (wheat flour) May contain Soy (in some chocolate) Always check ingredient labels for potential allergens

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Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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These lava cakes always provide a perfect ending to a meal with their warm flowing chocolate centers.

Common Questions

→ What chocolate works best for these lava cakes?

Use high-quality dark chocolate with at least 70% cocoa content to achieve a deep, rich flavor and smooth molten texture.

→ How do I prevent the cakes from overbaking?

Bake for 11–13 minutes and check for set edges while keeping the centers soft and gooey. Timely removal is key to the molten center.

→ Can I prepare the batter ahead of time?

It's best to bake immediately after preparing the batter to maintain the desired molten consistency.

→ What are good accompaniments to serve with these cakes?

Vanilla ice cream, whipped cream, or fresh berries complement the intense chocolate and add refreshing contrast.

→ Are there any tips for greasing the ramekins?

Generously butter each ramekin and dust with cocoa powder to prevent sticking and add subtle cocoa aroma.