Chocolate Lava Cake – Easy & Simple
This easy Chocolate Lava Cake is rich, fudgy, and irresistibly gooey in the center. Made with simple ingredients and ready in about 30 minutes, it’s the perfect homemade dessert for date nights, holidays, dinner parties, or any chocolate craving.
Ingredients
- 4 ounces bittersweet chocolate chopped
- ½ cup unsalted butter cut into pieces
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder for dusting
- ¼ teaspoon instant espresso powder optional
- 1 tablespoon powdered sugar for serving
- 4 scoops vanilla ice cream for serving
- ½ cup fresh raspberries for serving
Instructions
- Prepare the Ramekins: Preheat the oven to 425°F (220°C). Generously butter four 6-ounce ramekins and lightly dust the inside with cocoa powder. Tap out any excess cocoa powder and place the ramekins on a baking sheet.
- Melt the Chocolate and Butter: Add the chopped bittersweet chocolate and butter to a heatproof bowl. Melt gently in the microwave in short intervals, stirring between each interval, or melt over a double boiler. Stir until completely smooth and glossy. Let the mixture cool slightly.
- Whisk the Eggs and Sugar: In a separate mixing bowl, whisk the eggs, egg yolks, and granulated sugar until the mixture becomes pale and slightly thickened.
- Combine the Chocolate Mixture: Slowly pour the slightly cooled chocolate and butter mixture into the egg mixture. Add the vanilla extract, salt, and optional espresso powder. Whisk gently until smooth.
- Fold in the Flour: Sift the all-purpose flour over the chocolate mixture. Gently fold with a rubber spatula until just combined. Avoid overmixing.
- Fill the Ramekins: Divide the chocolate batter evenly among the prepared ramekins. Leave a little space at the top of each ramekin.
- Bake Until the Edges Are Set: Bake for approximately 10–12 minutes, or until the edges are firm and the centers are still slightly soft and jiggly. Be careful not to overbake, as the center needs to remain molten.
- Rest and Serve: Let the cakes rest for about 1 minute. Carefully loosen the edges with a thin knife. Place a serving plate over each ramekin and carefully invert. Lift the ramekin away and serve immediately with powdered sugar, vanilla ice cream, and fresh raspberries if desired.
Notes
- Chocolate: Use good-quality bittersweet or dark chocolate for the best flavor.
- Baking: The exact baking time can vary depending on your oven and ramekin size. Start checking around 10 minutes. The edges should look set while the center remains soft.
- Don't overbake: Even an extra minute or two can turn the molten center into a fully baked cake.
- Make ahead: The filled ramekins can be prepared ahead of time and refrigerated until ready to bake. Allow a little additional baking time if baking directly from chilled.
- Serving: For the classic restaurant-style presentation, serve immediately with vanilla ice cream, powdered sugar, and fresh berries.
- Food safety: Because the center is intentionally soft, use pasteurized eggs when appropriate, particularly when serving people who are more vulnerable to foodborne illness.
Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 50 g
- Protein: 9 g
- Fat: 47 g
- Saturated Fat: 28 g
- Cholesterol: 225 mg
- Sodium: 170 mg
- Sugar: 32 g
- Fiber: 4 g