Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 4 ounces bittersweet chocolate, chopped; 2 large eggs; 2 egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; Powdered sugar, for dusting; Raspberries, for serving

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introduction

This cake has a soft center that flows like lava. You can make it fast. It makes a warm and rich dessert that many people like. Try it after a nice meal or for a small party. Read a bit on other cakes like double chocolate cake if you want more ideas.

why make this recipe

You make this cake for a showy but quick dessert. It looks hard but you can make it in one go. It tastes like hot chocolate and feels smooth in your mouth. This dish can make a small meal feel special. If you like simple sweets, check a fun twist like chocolate banana cake for other treats.

how to make Chocolate Lava Cake

Preheat your oven to 425°F (220°C). Butter and flour two 6-ounce ramekins. Melt butter and chopped chocolate in a double boiler or in the microwave. Stir until smooth. Let it cool a little. In a bowl, whisk the eggs, egg yolks, and sugar until pale and a bit thick. Whisk the cooled chocolate into the egg mix a little at a time until even. Fold in the flour and salt with a soft hand. Do not stir too much. Put the batter into the ramekins. Place them on a baking sheet and bake for 12–14 minutes. The edge will look set and the center will stay soft. Let them cool one minute in the ramekins. Turn each ramekin onto a plate with care. Dust with powdered sugar and add raspberries to serve. For a look at cake roll steps that may help with baking feel, see this cake roll guide.

Ingredients :

1/2 cup unsalted butter
4 ounces bittersweet chocolate, chopped
2 large eggs
2 egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar, for dusting
Raspberries, for serving

Directions :

Preheat your oven to 425°F (220°C). Butter and flour two 6-ounce ramekins.
In a double boiler or microwave-safe bowl, melt the butter and chopped chocolate together. Stir until smooth. Let cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened.
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
Gently fold in the flour and salt until just combined. Do not overmix.
Divide the batter evenly between the prepared ramekins.
Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set and the center is still soft.
Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate.
Dust with powdered sugar and serve immediately with raspberries.

how to serve Chocolate Lava Cake

Serve the cake hot so the center will flow. Put each cake on a small plate. Dust with powdered sugar. Add a few fresh raspberries on the side. You can add a small spoon of cream or a scoop of vanilla ice cream. For more serving ideas with rich filling, look at this cake roll with creamy filling.

how to store Chocolate Lava Cake

Do not store the baked cakes for long. If you must keep them, cool them fully and wrap each in plastic. Put them in the fridge for up to 2 days. To keep the flow center, bake from chilled for a short time so the center stays soft. You can freeze unbaked batter in ramekins for up to 1 month. Thaw in the fridge before baking.

tips to make Chocolate Lava Cake

Use good chocolate for a rich taste.
Melt chocolate and butter slowly and stir well.
Let the chocolate cool a bit before you add it to the eggs.
Do not overmix after you add the flour. Mix until you see no dry spots.
Time the bake well. Add 1–2 minutes if your ramekins are larger.
Serve right away for the best lava flow.
For more simple cake tips, see this cake roll tips page.

variation (if any)

Add a pinch of instant coffee powder to the chocolate for a deep flavor.
Put a small piece of chocolate in the center before baking for an extra gooey core.
Use milk chocolate for a milder taste or dark chocolate for more bite.
Top with a berry sauce or caramel for a new taste.

FAQs (minimum three FAQ)

Q: Can I make this for one person?
A: Yes. Use one ramekin and cut the bake time if needed.

Q: Can I use milk chocolate instead of bittersweet?
A: Yes. The cake will taste sweeter and less bitter.

Q: How do I know when it is done?
A: The edge should look set and the center should feel soft but not liquid. The top will still jiggle a bit.

Q: Can I prepare parts ahead?
A: You can melt and mix the batter and keep it in the fridge. Fill ramekins and bake when you want.

Q: Can I bake in a larger pan?
A: You can, but the bake time will change and the center may not flow the same.

Conclusion

If you want another step-by-step guide and extra tips, read How to Make Chocolate Lava Cakes – Sally’s Baking.