Chocolate Lava Cakes Recipe

This Chocolate Lava Cakes Recipe is a rich and gooey recipe, which is made with bittersweet chocolate and semisweet chocolate. It’s a restaurant-quality dish, ready in about 30 minutes.

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Chocolate Lava Cakes Ingredients

• Baking spray, for spraying custard cups
• 1 stick butter
• 2 ounces bittersweet chocolate
• 2 ounces semisweet chocolate
• 1 1/4 cups powdered sugar
• 2 whole eggs
• 3 egg yolks
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• Vanilla ice cream, for serving

How To Make Chocolate Lava Cakes

1. Preheat and Prep Ramekins: Preheat your oven to 425°F (220°C). Spray four (6-ounce) custard cups or ramekins generously with baking spray. Place them on a baking sheet.
2. Melt Chocolate and Butter: In a double boiler or a heatproof bowl set over a pan of simmering water, melt the butter, bittersweet chocolate, and semisweet chocolate together. Stir until completely smooth and combined. Remove from heat and let cool slightly.
3. Mix Eggs and Sugar: In a medium bowl, use a hand mixer or a whisk to beat the powdered sugar, whole eggs, egg yolks, and vanilla until the mixture is light, pale, and slightly thickened, about 2-3 minutes.
4. Combine Mixtures: Gently pour the slightly cooled, melted chocolate mixture into the egg and sugar mixture. Whisk until just combined.
5. Add Flour: Add the all-purpose flour and fold it in with a spatula just until no white streaks remain. Do not overmix the batter.
6. Fill Ramekins: Pour the batter evenly among the four prepared ramekins. They should be about 3/4 full.
7. Bake the Cakes: Bake for 12 to 14 minutes. The edges of the cakes will be firm and set, but the centers will still be soft and slightly jiggly. This is the key to the “lava.”
8. Invert and Serve: Carefully remove the baking sheet from the oven. Let the cakes rest in their ramekins for exactly 1 minute. Run a small, thin knife around the edge of each cake. Place a dessert plate upside-down over a ramekin, and in one quick motion, flip them over. Let the ramekin sit for 10 seconds, then gently lift it off.
9. Garnish: The cake should have released onto the plate. Serve immediately with a scoop of vanilla ice cream.

Recipe Tips

• How do I get the perfect “lava” center? The secret is to underbake the cake. The 12-14 minute timer is a guide. You must take them out when the edges are firm but the very center (about the size of a quarter) still looks soft and jiggles when you gently nudge the pan.
• Why did my cakes not have a molten center? You overbaked them. Even 60 seconds too long can cook the center through, turning your lava cake into a (still delicious) fudgy chocolate cake. Check them at 12 minutes.
• Can I make these ahead of time? Yes. You can make the batter and fill the ramekins up to 4 hours in advance. Cover them with plastic wrap and store them in the refrigerator. Bake straight from the fridge, adding 1-2 minutes to the baking time.
• How do I invert the cakes without them breaking? Two things are key: 1. You must grease the ramekins very well. 2. Let them rest for that 1 minute. It helps the edges set just enough to release. Invert them confidently and quickly.

What To Serve With Chocolate Lava Cakes

This dessert is rich and needs a contrast.

• A scoop of vanilla bean ice cream (essential)
• A dusting of powdered sugar
• Fresh raspberries or sliced strawberries
• A dollop of fresh whipped cream

How To Store Chocolate Lava Cakes

• Refrigerate: These cakes are designed to be eaten immediately. They do not store well after baking as the molten center will cook and harden upon reheating.
• Store Unbaked Batter: The unbaked batter can be stored in the prepared ramekins, covered, in the fridge for up to 4 hours (see “Recipe Tips”).

Chocolate Lava Cakes Nutrition Facts

(Per 1 lava cake)

• Calories: ~560 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 210mg
• Sodium: 150mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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