Chocolate Lava Cakes (classic recipe)
These small chocolate cakes are more straightforward to make than you might think. By following my tips and pointers, it's easy to get great results: soft cake with a rich and gooey molten center that spills out when you cut into it. It's perfect for Valentine's Day.
Servings 4 cakes
Ingredients
- soft unsalted butter or baking spray with flour to grease the ramekins
- unsweetened cocoa powder or flour to dust the ramekins
Chocolate batter:
- ½ cup unsalted butter
- 6 ounces dark chocolate broken into pieces, or good chocolate chips that melt well
- 2 eggs at room temperature
- 2 egg yolks at room temperature
- 3 tablespoons sugar
- ½ teaspoon fine sea salt
- 2 tablespoons all-purpose or cake flour
Instructions
- Preheat the oven to 425°F (220°C). Grease 6-ounce ramekins with soft unsalted butter or baking spray with flour, ensuring all sides are coated. Lightly dust with unsweetened cocoa powder or flour to prevent sticking and achieve a clean release after baking.
- In a microwave-safe bowl (I use glass), melt ½ cup unsalted butter and 6 ounces dark chocolate in 20-second spurts, stirring very well between each until smooth. Let the mixture cool slightly to avoid scrambling the eggs later.
- In a separate beat 2 eggs, 2 egg yolks, 3 tablespoons sugar and ½ teaspoon fine sea salt until pale, thick and fluffy, about 3–4 minutes. This step is essential for creating a light texture in the cake.
- Gently pour the eggs into the melted chocolate mixture, stirring continuously but gently to combine without deflating the batter.
- Sift in 2 tablespoons all-purpose or cake flour on top of the chocolate mixture and carefully fold it using a spatula, ensuring the mixture remains airy and smooth but well incorporated.
- Place the prepared ramekins on a baking sheet and divide the batter evenly between them, filling them just below the rim. Bake for 8 to 10 minutes. The edges should be firm, but the center should still jiggle slightly when gently shaken.
- Remove from the oven and let the cakes rest in the ramekins for 2 to 3 minutes. Carefully run a smooth-bladed knife around the edges, and gently invert each molten lava cake on a serving plate.
- I like dusting them with powdered sugar and serve immediately with fresh raspberries or strawberries and mint leaves.
Notes
Use good chocolate bars or callets: it's essential for a molten center. Chocolate chips sometimes don't melt well for this type of dessert.
Do a test bake! I encourage this step so you can write down exactly how many minutes it takes to get the center to melt the way you want it to in your oven with your ramekins. A few more or less minutes of baking can render very different results.
Serving: besides the powdered sugar, you can accompany the cakes with whipped cream or a scoop of vanilla ice cream (cinnamon ice cream is another favorite around here) and berries, caramel sauce or dulce de leche.
