Who else dreams of cracking open a warm chocolate cake and watching that luscious, fudgy center spill out like a chocolate waterfall? 🙋♀️ These Chocolate Lava Cakes are the perfect balance of rich, cakey edges and silky molten centers—and the best part? They’re shockingly easy to make at home.
Perfect for romantic dinners, special celebrations, or when you’re simply craving something extra indulgent. Pair them with a scoop of vanilla ice cream or a dusting of powdered sugar, and you’re golden.
Looking for more chocolatey goodness? You might also love my [Triple Chocolate Mousse Cups] or [Fudgy Brownie Cookies].
🍰 Ingredients:
For the cakes:
- 4 oz (1/2 cup) semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
Optional toppings:
- Vanilla ice cream
- Powdered sugar
- Fresh berries
👩🍳 Instructions:
1. Prep ramekins: Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and dust lightly with cocoa powder.
2. Melt chocolate & butter: In a microwave-safe bowl, melt chocolate and butter in 20-second intervals, stirring between each until smooth.
3. Add sugar & eggs: Whisk in powdered sugar, then mix in eggs and yolks until smooth.
4. Stir in vanilla & flour: Add vanilla, salt, and flour. Stir until just combined—don’t overmix!
5. Bake: Divide batter between ramekins. Place on a baking sheet and bake for 12-14 minutes, until edges are set but centers are soft.
6. Invert & serve: Let sit 1 minute. Run a knife around edges, invert onto plates, and serve immediately with ice cream or toppings of choice.
🍽️ Serving & Presentation Tips:
- Serve with a scoop of vanilla bean or salted caramel ice cream.
- Add fresh berries and a mint leaf for color.
- Dust with powdered sugar just before serving for a professional touch.
- Place each on a small dessert plate with a drizzle of raspberry coulis for elegance.
❓ FAQ:
Can I freeze lava cakes? Yes! Freeze unbaked ramekins, tightly wrapped. Bake directly from frozen, adding 2-3 minutes to bake time.
Why use egg yolks and whole eggs? This combo ensures richness and structure while keeping the centers molten.
Can I use a muffin tin? Absolutely—just grease well and reduce bake time by 1-2 minutes since they’re smaller.
🔁 Storage Info:
Refrigerate: Store unbaked batter in ramekins, covered, up to 24 hours.
Freeze: Wrap filled ramekins tightly and freeze for up to 1 month.
Reheat/Thaw: Bake frozen ramekins straight from the freezer, adding 2–3 minutes to bake time.
Chocolate Lava Cakes
Ingredients
For the cakes:
- 4 oz 1/2 cup semi-sweet chocolate, chopped
- 1/2 cup 1 stick unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- Pinch of salt
Optional toppings:
- Vanilla ice cream
- Powdered sugar
- Fresh berries
Instructions
- Prep ramekins: Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and dust lightly with cocoa powder.
- Melt chocolate & butter: In a microwave-safe bowl, melt chocolate and butter in 20-second intervals, stirring between each until smooth.
- Add sugar & eggs: Whisk in powdered sugar, then mix in eggs and yolks until smooth.
- Stir in vanilla & flour: Add vanilla, salt, and flour. Stir until just combined—don’t overmix!
- Bake: Divide batter between ramekins. Place on a baking sheet and bake for 12-14 minutes, until edges are set but centers are soft.
- Invert & serve: Let sit 1 minute. Run a knife around edges, invert onto plates, and serve immediately with ice cream or toppings of choice.
Notes
- Make sure to grease and dust ramekins to prevent sticking.
- Do NOT overbake—center should be gooey!
- You can prep batter ahead and refrigerate until ready to bake (up to 1 day).
I hope these Chocolate Lava Cakes become your new go-to dessert! Don’t forget to snap a pic and tag me if you make them—I love seeing your creations. ❤️
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