Chocolate Lava Cake
Warm, rich, and oozing molten chocolate—this Chocolate Lava Cake is the ultimate quick-fix dessert for date nights, last-minute cravings, and pretending you’re a pastry chef.
Ingredients
The Essentials:
- 4 oz semi-sweet chocolate chopped or chips
- ½ cup unsalted butter plus extra for greasing
- ½ cup powdered sugar
- 2 eggs + 2 egg yolks
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- Pinch of salt
Optional Add-Ins:
- 1 tsp espresso powder boosts chocolate flavor
- A sprinkle of sea salt flakes sweet-salty magic
- Fresh berries or caramel drizzle for serving
Instructions
Melt the Chocolate & Butter
- Melt butter and chocolate together using a double boiler or in the microwave (30-second intervals, stirring between). Let cool slightly.
Mix the Batter
- In a separate bowl, whisk eggs, yolks, and sugar until pale and frothy.
- Slowly stir the egg mixture into the melted chocolate.
- Add vanilla, salt, and flour, folding gently until combined.
Prep the Ramekins
- Grease ramekins with butter and dust with cocoa powder (prevents sticking).
- Divide the batter evenly between them.
Bake to Gooey Perfection
- Bake at 425°F (220°C) for 10–12 minutes—edges should be set, but the center still jiggly.
- Let rest for 1 minute before flipping onto plates (or just eat from the ramekin!).
Notes
- You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Bake when ready to serve.
- Try using dark or milk chocolate for different flavors. You can also add peanut butter or raspberries for fun variations!
- Be sure not to overbake the cakes, as you want that gooey center to stay soft.