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Easy Choco Lava Cake Recipe with a Gooey Molten Center

Easy Choco Lava Cake

These individual chocolate lava cakes bake up with firm edges and a soft, molten chocolate center. The batter is quick to prepare, and optional chilling makes the centers more reliable.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 115 g Unsalted butter, plus extra for greasing
  • 115 g Dark or semisweet chocolate, chopped
  • 2 Large eggs
  • 2 Large egg yolks
  • 50 g Granulated or caster sugar
  • 30 g Plain or all-purpose flour
  • 1 tsp Vanilla extract
  • 1 pinch Salt
For Preparing Ramekins
  • As needed Cocoa powder or flour for dusting
For Serving
  • As desired Powdered sugar, berries, or vanilla ice cream

Method
 

Step-by-Step
  1. Heat the oven to 220°C/425°F. Grease four 180 ml (6-ounce) ramekins thoroughly with butter, then dust them lightly with cocoa powder or flour.
  2. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in short microwave intervals. Stir until smooth and allow the mixture to cool slightly.
  3. Whisk the eggs, egg yolks, sugar, vanilla extract, and salt until smooth and slightly thickened. Whisk the melted chocolate mixture into the egg mixture.
  4. Fold in the flour just until combined. Do not overmix, because excessive mixing can make the cakes heavier.
  5. Divide the batter evenly among the prepared ramekins. For a firmer and more reliable molten center, chill the filled ramekins for 15–30 minutes.
  6. Bake for 10–12 minutes, or until the edges are set while the centers remain slightly soft and tremble gently when shaken. Chilled cakes may need 1–2 minutes longer.
  7. Rest the cakes for 1 minute, loosen the edges with a thin knife, and invert each cake onto a serving plate. Serve immediately with powdered sugar, berries, or vanilla ice cream.

Notes

Use good-quality dark or semisweet chocolate for the best flavor. Do not overbake, since even 1–2 extra minutes can remove the molten center. Thoroughly greasing and cocoa-dusting the ramekins helps the cakes release cleanly without a white flour coating.