Chocolate Lava Cake

introduction

This cake gives a warm chocolate center that flows when you cut it. You make it fast with few things. It works for a quick treat or a small party. If you like other rich cakes, see this best double chocolate cake for more ideas.

why make this recipe

You make this to wow guests with little work. The cake needs no long bake time. The taste is deep and warm. Kids and grown ups like it. If you want a fun chocolate idea, try a simple chocolate banana cake too.

how to make Chocolate Lava Cake

Heat the oven high so the outside cooks fast and the middle stays soft. Melt butter and chocolate so the mix stays smooth. Whisk eggs and yolks with sugar for a light mix. Fold the chocolate mix into the eggs. Add flour last and mix just until you see no streaks. Put batter in buttered ramekins and bake a short time so the center stays runny. For a similar bake style, see this chocolate cake roll for rolling tips.

Ingredients :

• 1 Tablespoons unsweetened cocoa powder, for dusting
• ¾ cup unsalted butter
• 1 ½ cups dark chocolate chips or morsels
• 3 eggs
• 3 egg yolks
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 3 tablespoons all-purpose flour

Directions :

1. Preheat the oven to 425°F (220°C) and butter four 6-ounce ramekins. Dust with cocoa powder and tap out the excess.
2. In a microwave-safe bowl, melt the butter and chocolate chips together, stirring until smooth.
3. In a separate bowl, whisk together eggs, egg yolks, sugar, salt, and vanilla. Pour in the melted chocolate mixture and fold in the flour until just combined.
4. Divide the batter evenly among the prepared ramekins. Bake for 12-14 minutes until the edges are set but the center is still soft.
5. Let the cakes cool for a minute, then run a knife around the edges and invert onto plates. Serve with optional toppings like ice cream, powdered sugar, berries, or chocolate sauce.

   

how to serve Chocolate Lava Cake

Serve warm right after you turn them out. Add a scoop of vanilla ice cream or a spoon of cream. Dust with powdered sugar or put fresh berries on the side. For a creamy add-on, try ideas from this rich creamy filling cake for more pairings.

how to store Chocolate Lava Cake

Do not store the cake after you bake if you want the flow inside. If you must keep it, cool the cakes, wrap them tight, and put them in the fridge for 1 day. To keep batter, cover and chill up to 1 day, then bake fresh. For notes on wrap and chill, see this chocolate cake roll page.

tips to make Chocolate Lava Cake

• Use good dark chocolate for deep taste.
• Do not overmix after you add flour.
• Watch the bake time. One minute can change the center.
• Let the ramekins sit for one minute after baking. That helps you turn them out without a mess.
• Warm the plate first for a nice melt.

variation (if any)

• Add a pinch of sea salt on top.
• Mix in a spoon of peanut butter in the center before baking.
• Add orange zest to the batter for a bright note.
• Use milk chocolate for a softer, sweeter center.

FAQs

Q: Can I make these ahead?
A: You can make the batter and chill it up to one day. Bake right before you eat.

Q: Can I use frozen ramekins?
A: No. Use room temp ramekins. Cold ones change the bake time.

Q: How do I know when to take them out?
A: Take them out when the edge is set and the middle looks soft. The top may crack a bit.

Q: Can I bake in a muffin tin?
A: Yes. Use a heavy tin and butter well. Watch the time; it may change.

Q: What if the center is not runny?
A: Bake less time next round or use a hotter oven for a short time.

Conclusion

For step-by-step tips and more photos, see How to Make Chocolate Lava Cakes – Sally’s Baking.

Chocolate Lava Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 24 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and indulgent cake with a warm chocolate center that flows when cut, perfect for a quick treat or small gathering.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon unsweetened cocoa powder, for dusting
• ¾ cup unsalted butter
• 1½ cups dark chocolate chips or morsels
• 3 eggs
• 3 egg yolks
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 3 tablespoons all-purpose flour

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F (220°C) and butter four 6-ounce ramekins. Dust with cocoa powder and tap out the excess.
2. In a microwave-safe bowl, melt the butter and chocolate chips together, stirring until smooth.
3. In a separate bowl, whisk together eggs, egg yolks, sugar, salt, and vanilla. Pour in the melted chocolate mixture and fold in the flour until just combined.
4. Divide the batter evenly among the prepared ramekins. Bake for 12-14 minutes until the edges are set but the center is still soft.
5. Let the cakes cool for a minute, then run a knife around the edges and invert onto plates. Serve warm with optional toppings.

Notes

Use good dark chocolate for a deep flavor. Do not overmix after adding flour. Adjust bake time carefully, as one minute can affect the center texture.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 180mg