Chocolate Lava Cake
Indulge in the decadent delight of **Chocolate Lava Cake**, a dessert that perfectly combines a rich, fudgy exterior with a gooey, molten chocolate center. Ideal for special occasions or when you’re craving something truly indulgent, this recipe comes together in just 27 minutes, making it a show-stopping yet quick treat. Crafted with bittersweet chocolate and a hint of vanilla, each bite bursts with intense chocolate flavor. The secret lies in baking the individual ramekins just long enough to achieve the signature “lava” effect—firm edges with a luxuriously soft core. Serve warm, paired with a dusting of powdered sugar or a scoop of vanilla ice cream, for ultimate satisfaction. Perfect for chocolate lovers, this easy-to-make dessert is guaranteed to impress!
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Recipe Information
Ingredients
- 110 grams unsalted butter
- 170 grams bittersweet chocolate (70% cocoa)
- 2 large eggs
- 2 large egg yolks
- 100 grams granulated sugar
- 50 grams all-purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 as needed for greasing cooking spray or unsalted butter
Instructions
Preheat your oven to 425°F (220°C). Prepare four ramekins by greasing them lightly with cooking spray or unsalted butter.
In a heatproof bowl, melt the butter and chocolate together. You can do this by placing the bowl over simmering water without letting the bowl touch the water, or by microwaving in short 20-second bursts, stirring in between until smooth.
In a separate mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is pale and thick.
Fold the melted chocolate mixture into the egg and sugar mixture until well combined.
Add the flour, vanilla extract, and a pinch of salt to the mixture. Gently fold until all the ingredients are fully incorporated and the batter is smooth.
Divide the batter evenly between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 12 minutes. The edges should be firm, but the centers will still be soft and jiggly.
Remove from the oven and let the cakes cool in the ramekins for 1 minute.
Carefully invert each ramekin onto a plate and serve immediately. Optionally, you can dust with powdered sugar or serve with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 35.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
