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
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures that the cake will bake evenly.
Melt Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until both are completely melted and smooth.
Mix in Sugar and Eggs
Once melted, remove the bowl from the microwave. Stir in the powdered sugar until well combined. Then add the large eggs and egg yolks, one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract.
Add Flour and Salt
Sprinkle in the all-purpose flour and a pinch of salt. Gently fold until just combined, being careful not to overmix.
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling them about 2/3 of the way full.
Bake the Cakes
Place the filled ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, until the edges are firm but the center is soft.
Cool Slightly
Remove from the oven and let the cakes cool for 1 minute. This will help them hold their shape when inverted.
Serving the Cake
Invert and Serve
Carefully run a knife around the edges of each ramekin, then invert onto a plate. The cake should slide out easily, showcasing the gooey center.
Add Ice Cream
Top each cake with a scoop of vanilla ice cream and serve immediately while still warm.