Description
Chocolate Lava Cake is a timeless dessert that delivers pure indulgence. With its rich, gooey center and soft cake exterior, it’s a showstopping treat perfect for special occasions or romantic dinners. It’s surprisingly easy to make and guaranteed to impress anyone who takes a bite.
Ingredients
½ cup (1 stick) unsalted butter
4 oz semi-sweet chocolate, chopped
1 cup powdered sugar
2 large eggs
2 large egg yolks
6 tbsp all-purpose flour
½ tsp vanilla extract
Pinch of salt
Butter and cocoa powder for greasing ramekins
Optional: vanilla ice cream or whipped cream for serving
Instructions
1 Preheat the oven to 425°F (220°C). Butter 4 ramekins and dust with cocoa powder, tapping out the excess. Place them on a baking sheet.
2 Melt butter and chocolate: In a microwave-safe bowl or over a double boiler, melt the butter and chopped chocolate together until smooth. Stir until fully combined.
3 Mix in sugar and eggs: Whisk in the powdered sugar until blended. Add the eggs and egg yolks, then stir in the vanilla extract and a pinch of salt.
4 Add flour: Gently fold in the flour until the batter is just combined and smooth.
5 Fill the ramekins: Divide the batter evenly among the prepared ramekins.
6 Bake the cakes: Bake for 12-14 minutes, until the edges are set but the center is still soft. Do not overbake — the gooey center is the star.
7 Serve: Let the cakes rest for 1 minute, then run a knife around the edges and invert onto plates. Serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
You can prepare the batter in advance and refrigerate the filled ramekins for up to 24 hours. Just add an extra minute or two to the baking time. The balance of warm chocolate and cold ice cream is unbeatable, making this one of the most irresistible desserts you’ll ever serve.