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+ servings
Lava cake with raspberries
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5 from 5 votes

Chocolate Lava Cake

Rich delicious molten chocolate lava cakes are a chocolate lovers dream. Easy to make and ready in about 30 minutes for a special treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American, French
Servings: 4 servings
Calories: 657kcal

Equipment

  • 4 Ramekins 4-ounces each

Ingredients

  • 8 ounces chocolate semi sweet or dark (at least 60%)
  • 4 ounces butter, (plus 1 teaspoon for buttering ramekins)
  • 2 teaspoon vanilla extract
  • 5 Tablespoons sugar
  • 2 large eggs
  • 2 large egg yolk
  • 4 Tablespoons all-purpose flour
  • 2 teaspoon cocoa powder, unsweetened (plus 1 teaspoon for dusting ramekins)
  • 1 teaspoon powdered sugar, optional for garnish

Instructions

  • Preheat oven to 400˚F
  • Generously butter and then dust with cocoa four 4-ounce ramekins. Place prepared ramekins on a baking sheet.
  • Chop the chocolate and butter into pieces and then melt over a double boiler, or microwave in a glass bowl in 30 second increments (stirring between increments) until melted. Stir to combine and let cool slightly then stir in vanilla extract.
  • Beat eggs, egg yolks, and sugar until the mixture is pale and thick, about 3 minutes. Batter should fall from the beater blades or whisk in ribbons when thick enough.
  • Slowly whisk the cooled chocolate and butter mixture into the egg batter and mix until combined and no streaks remain.
  • Add in flour and cocoa powder and blend well until combined.
  • Divide the batter evenly into the ramekins.
  • Bake in preheated oven for 11-12 minutes until firm and set on the edges but still wobbly in the center.
  • Let the cakes cool in the ramekins for 2 minutes and then invert onto a small serving plate or shallow bowl.
  • If desired, dust with a sprinkling of powdered sugar and serve warm.

Notes

  • The batter can be made ahead and refrigerated for up to 48 hours until ready to bake. Bring to room temperature before baking.
  • Freeze for up to 3 months, bring to room temperature and bake as directed
  • Top with ice cream, whipped cream, fruit sauce/syrup or cut fresh fruit if desired
  • Match a gorgeous Tawny Port or a Sparkling Rose with these cakes for the perfect dessert

Nutrition

Serving: 4ounces | Calories: 657kcal | Carbohydrates: 49g | Protein: 9g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 46mg | Potassium: 62mg | Fiber: 6g | Sugar: 34g | Vitamin A: 966IU | Calcium: 33mg | Iron: 1mg