Chocolate Lava Cake Recipe
With a scoop of vanilla ice cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Serving
Method
Preparation
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Prepare ramekins
Grease four 6-ounce ramekins with unsalted butter and dust with cocoa powder to prevent sticking.
Making the Batter
- 3
Melt butter and chocolate
In a medium saucepan over low heat, melt the unsalted butter and bittersweet chocolate together, stirring until smooth.
- 4
Mix in sugar
Remove the saucepan from heat and stir in granulated sugar until fully combined.
- 5
Add eggs and yolks
Whisk in the large eggs and egg yolks until the mixture is smooth and glossy.
- 6
Incorporate flour and vanilla
Gently fold in the all-purpose flour and vanilla extract until just combined, being careful not to overmix.
Baking
- 7
Fill ramekins
Divide the batter evenly among the prepared ramekins, filling them about 2/3 full.
- 8
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is soft.
- 9
Cool slightly
Remove the ramekins from the oven and let them cool for 1 minute.
- 10
Invert and serve
Carefully run a knife around the edges of each ramekin, then invert onto a plate. Serve immediately with a scoop of vanilla ice cream.