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Wow your dinner guests with these show-stopping molten chocolate cakes that ooze liquid chocolate when you break them open. Restaurant-quality dessert that’s surprisingly simple and ready in under 30 minutes.
Chocolate Lava Cakes
Individual molten chocolate cakes with liquid centers that flow out when broken. This elegant restaurant dessert impresses every time with its rich chocolate flavor and dramatic presentation.
Equipment
Ingredients
For the Ramekins
- 1 tbsp unsalted butter for greasing
- 1 tbsp cocoa powder for dusting
For the Cakes
- 1/2 cup unsalted butter
- 6 oz dark chocolate 60-70% cacao, chopped
- 2 piece large eggs
- 2 piece egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbsp all-purpose flour
For Serving
- vanilla ice cream or whipped cream
- fresh berries optional garnish
- powdered sugar for dusting
Instructions
- Preheat oven to 425°F. Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess. Place ramekins on a baking sheet for easy handling.
- In a microwave-safe bowl, combine 1/2 cup butter and chopped dark chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Let cool slightly for 2 minutes.
- In a separate bowl, whisk together eggs, egg yolks, sugar, vanilla extract, and salt until thick and pale yellow, about 2 minutes. The mixture should slightly thicken when you lift the whisk.
- Fold the chocolate mixture into the egg mixture until well combined. Gently fold in flour just until no streaks remain. Don’t overmix. Divide batter evenly among prepared ramekins, filling each about 3/4 full.
- Bake for 12 minutes until edges are firm but centers are still soft when lightly pressed. The tops should look set but the centers should still jiggle slightly. Don’t overbake or centers won’t be molten.
- Let cakes cool in ramekins for 1 minute. Run a knife around edges and carefully invert onto serving plates. Let sit for 10 seconds before lifting off ramekins. Serve immediately with vanilla ice cream or whipped cream. The center should flow out when broken open.
Notes
Can make batter ahead and refrigerate in ramekins for up to 24 hours; add 2 minutes to baking time if baking cold. Timing is critical – slightly underbaked is better than overbaked. Quality chocolate makes a huge difference. For extra decadence, press a square of chocolate into center of each ramekin before adding batter.
ALLERGEN INFORMATION: Contains dairy (butter), eggs, and gluten (flour). Can be made gluten-free using gluten-free flour blend or almond flour. Always check chocolate label for potential allergens. Always check ingredient labels if you have food allergies.
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