Save Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.
Ingredients
- Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped
- batter: 2 large eggs, 2 large egg yolks, 100 g (1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting, Vanilla ice cream or whipped cream, Fresh berries
Instructions
- Preheat the oven:
- 220°C (425°F) Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess
- Melt chocolate:
- In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth Remove from heat and whisk in cocoa powder
- Whisk eggs:
- In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale
- Fold chocolate into eggs:
- Gently fold the melted chocolate mixture into the egg mixture until just combined
- Sift and fold flour:
- Sift the flour and salt over the batter and fold in until smooth and glossy
- Divide batter:
- Divide the batter evenly into the prepared ramekins
- Bake:
- Place ramekins on a baking sheet and bake for 11 13 minutes until the edges are set but the centers are still soft Do not overbake
- Cool and invert:
- Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates
- Serve:
- Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired
Save 
Save Pair with a glass of Ruby Port or a bold Cabernet Sauvignon
Recipe Q&A
- → What chocolate percentage works best?
Using dark chocolate with around 70% cocoa content enhances richness and depth without excess bitterness.
- → How to prevent overbaking lava cakes?
Bake just until edges are set and centers remain soft to preserve the molten texture; 11-13 minutes at 220°C is ideal.
- → Can I make these gluten-free?
Substitute all-purpose flour with a gluten-free alternative to accommodate dietary needs without sacrificing texture.
- → What serving suggestions complement these cakes?
Dusting with powdered sugar and pairing with vanilla ice cream or whipped cream plus fresh berries enhances the experience.
- → Is a double boiler necessary for melting chocolate?
Yes, using a double boiler gently melts chocolate and butter together, preventing burning and ensuring smooth texture.
