Chocolate Lava Cake Recipe
Rich, dark chocolate cake with a molten chocolate filling.
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.
Chocolate Cakes (Ramekins)
Finishing
Method
Prepare Ramekins
- 1
Grease and dust
Preheat the oven to 450°F (230°C). Generously butter four 6-ounce (180 ml) ramekins, making sure to cover the bottom and sides. Place about 1/4 teaspoon cocoa powder in each ramekin, tilt and rotate to coat the buttered surfaces, and tap out excess. Set ramekins on a baking sheet.
Make Chocolate Base
- 2
Melt chocolate and butter
Place the chopped chocolate and cubed butter in a medium heatproof bowl. Set the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate and butter are fully melted and smooth, about 3–5 minutes. Remove from heat and let sit briefly to cool but remain fluid.
- 3
Whisk eggs and sugar
In a separate bowl, whisk together the egg yolks, whole eggs, and granulated sugar until the mixture is pale and slightly thickened, about 1–2 minutes. Stir in the vanilla extract and a pinch of salt.
- 4
Combine
Slowly pour about one-third of the warm melted chocolate into the egg mixture while whisking continuously to temper the eggs. Continue whisking and then fold in the remaining chocolate until fully combined. Sift the tablespoon of all-purpose flour over the batter and gently fold until no streaks of flour remain. The batter should be smooth and glossy. If it appears too thick, allow it to cool slightly to pouring consistency but not so cool that it solidifies.
Fill and Bake
- 5
Portion batter
Divide the batter evenly among the prepared ramekins (about 4–5 ounces / 120–140 ml per ramekin), filling each about three-quarters full.
- 6
Bake
Place the baking sheet with ramekins in the preheated oven on a middle rack. Bake for 10–12 minutes until the edges are set and the centers still look slightly soft and jiggly (time depends on ramekin size and oven). The tops should be puffed and slightly cracked but not fully firm.
- 7
Rest briefly
Remove from oven and let the cakes rest on the baking sheet for 1 minute to settle. This brief rest helps the edges hold while the center remains molten.
Unmold and Serve
- 8
- 9
Garnish
Dust each cake with confectioners' sugar and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. For extra presentation, garnish with a few fresh berries or a mint leaf.