Chocolate Lava Cake Recipe
Decadent chocolate cake with a molten center.
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
For Greasing Ramekins
Method
Preparation of Ramekins
- 1
Grease the Ramekins
Preheat the oven to 425°F (220°C). Take four 6-ounce ramekins and use 1 tablespoon of unsalted butter to grease the inside of each ramekin. Then dust the ramekins with cocoa powder to ensure the cakes can easily be unmolded after baking.
Making the Cake Batter
- 2
Melt Chocolate and Butter
In a microwave-safe bowl, combine 4 oz of dark chocolate and 1 stick of unsalted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- 3
Mix Sugar, Eggs, and Vanilla
In a separate bowl, whisk together 1 cup of granulated sugar, 2 large eggs, and 2 large egg yolks until well combined. Add in 1 teaspoon of vanilla extract.
- 4
- 5
Add Flour and Salt
Sift in 1 tablespoon of all-purpose flour and add a pinch of salt into the batter. Fold gently to incorporate, ensuring there are no lumps.
Baking the Cakes
- 6
Fill Ramekins
Evenly distribute the batter into the prepared ramekins, filling each about 3/4 full.
- 7
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.
- 8
Cooling
Once baked, remove the ramekins from the oven and let sit for 1 minute. Carefully run a knife around the edges to loosen the cakes.
- 9
Invert and Serve
Place a plate on top of each ramekin and invert to release the cake. Serve immediately for a molten center, optionally with vanilla ice cream or whipped cream.
