Easy Chocolate Lava Cake Recipe: A Decadent, Gooey Dessert in Minutes
Imagine cutting into a warm, delicate chocolate cake to reveal a river of rich, molten chocolate flowing out. This Easy Chocolate Lava Cake is a showstopping dessert that’s surprisingly simple to make, requiring just a handful of pantry staples and no fancy equipment. Perfect for date nights, dinner parties, or indulgent solo treats, this recipe delivers restaurant-quality results in under 30 minutes.
Prep Time:
10 minutes
Cook Time:
10 minutes
Calories:
Approximately 380 kcal per cake
ingredients
5 tbsp (70g) unsalted butter, cut into pieces
1 cup (170g) semi-sweet chocolate chips (or high-quality chopped chocolate)
2 large eggs, room temperature
2 large egg yolks
¼ cup (30g) all-purpose flour, spooned and leveled
1 tsp vanilla extract
⅛ tsp salt
Powdered sugar, fresh berries, or vanilla ice cream (for serving)
Directions
1. Prep & Preheat
Preheat oven to 450°F (232°C).
Generously grease four 6-oz ramekins with butter or non-stick spray and place on a baking sheet.
2. Melt Chocolate & Butter
In a microwave-safe bowl, melt butter and chocolate in 30-second bursts, stirring between each, until smooth.
Stir in vanilla and salt. Let cool slightly (but not solidify).
3. Whisk Eggs & Combine
In a separate bowl, whisk eggs and egg yolks until slightly frothy.
Gradually fold the melted chocolate mixture into the eggs.
Gently sift in flour and fold just until combined (do not overmix).
4. Fill & Bake
Divide batter evenly among ramekins, filling ⅔ full.
Bake for 8–10 minutes—edges should be set, but centers jiggly. Overbaking = no lava!
5. Serve Immediately
Let cool 1 minute, then run a knife around edges.
Invert onto plates, dust with powdered sugar, and serve with ice cream or berries.
Frequently Asked Questions
1. Can I use milk or dark chocolate instead?
Yes! Dark chocolate (60–70%) intensifies richness, while milk chocolate yields a sweeter, milder lava center.
2. How do I store leftovers?
Cover cooled cakes and refrigerate for up to 2 days. Reheat in the microwave for 20–30 seconds.
3. Why did my lava cake turn solid?
Overbaking is the culprit. Pull cakes out when the center jiggles slightly—they continue cooking briefly out of the oven.
4. Can I make the batter ahead?
Yes! Prepare batter, pour into ramekins, and refrigerate up to 24 hours. Bake straight from the fridge, adding 1–2 extra minutes.
5. What if I don’t have ramekins?
Use a muffin tin (greased well) and reduce baking time to 6–8 minutes.
Tools You'll Need
6-oz ramekins (or muffin tin)
Mixing bowls & whisk
Microwave-safe bowl
Baking sheet
Tips
Use room-temperature eggs for smoother batter.
Don’t overmix—this keeps the texture light.
Dust ramekins with cocoa powder for easy release.
Serve immediately—lava cakes are best fresh from the oven.
Allergy Information
Contains: Eggs, Dairy, Gluten
Gluten-Free: Substitute flour with almond flour or gluten-free blend.
Dairy-Free: Use plant-based butter and dairy-free chocolate.
Conclusion
There’s nothing quite like the magic of breaking into a warm chocolate lava cake and watching that molten center spill out. This recipe proves you don’t need fancy skills—just quality chocolate and a little patience. Whether it’s a romantic evening or a weeknight treat, these cakes are sure to dazzle.
Give it a try and share your results! Tag your creations online—we’d love to see your gooey, chocolatey masterpieces. Happy baking!
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