Lava Cake

Rich, velvety, and decadent, these lava cakes are the ultimate chocolate experience.

With a gooey center and a tender crust, they’re sure to satisfy any chocolate craving.

Made with high-quality dark chocolate and a hint of vanilla, these indulgent treats are perfect for special occasions or anytime you need a sweet escape.

Ready Time

40 mins

Yields

5 servings

Ingredients

2 ounces high-quality dark chocolate (at least 70% cocoa solids), broken into small pieces
1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon salt

Instructions

Preheat your oven to 425°F (220°C). Butter five 6-ounce ramekins or small cups and dust them with sugar.

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Let cool slightly. In a medium bowl, whisk together the flour and salt.

Set aside.

In a large bowl, using an electric mixer, beat together the eggs and sugar until light and fluffy, about 2 minutes. Add the flour mixture to the egg mixture and mix until just combined.

Pour in the melted chocolate and mix until smooth.

Stir in the vanilla extract. Divide the batter evenly among the prepared ramekins, filling each about 3/4 of the way full.

Place the ramekins on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until the edges are set, but the centers are still slightly jiggly. Remove from the oven and let cool in the ramekins for 1-2 minutes before running a knife around the edges to release.

Invert onto plates and serve immediately.

Notes

Use high-quality dark chocolate for the best flavor and texture. Make sure to not overheat the chocolate when melting it, as this can cause it to seize up.

If using the microwave, start with 30 seconds and check every 15 seconds after that, as microwaves can vary in power.

When buttering the ramekins, use a generous amount to ensure the cakes release easily. Don’t overmix the batter, as this can lead to dense cakes.

If you’re unsure if the cakes are done, check after 12 minutes and then every 30 seconds after that.

They should still be slightly jiggly in the center. Let the cakes cool in the ramekins for the full 1-2 minutes to ensure they release cleanly.

Serve immediately for the best lava flow.