Chocolate Lava Cake Recipe
Warm chocolate cake with a gooey center, served with 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 Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough for baking.
- 2
- 3
Melt Chocolate and Butter
In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 4
Mix Sugar and Eggs
In a separate mixing bowl, whisk together the granulated sugar, whole eggs, and egg yolks until pale and slightly thickened.
- 5
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture. Stir gently to combine. Add the vanilla extract and a pinch of salt, mixing until smooth.
- 6
Add Flour
Sift the all-purpose flour over the chocolate mixture. Fold it in gently until just combined, being careful not to overmix.
- 7
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
- 8
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be firm, but the center should be soft.
- 9
Cool Briefly
Remove the cakes from the oven and let them cool for 1 minute. Then, run a knife around the edges to loosen them.
- 10
Invert and Serve
Carefully invert each ramekin onto a plate. The cake should slide out easily, with the gooey center intact. Serve immediately with a scoop of vanilla ice cream on the side.
