Chocolate Lava Cake
🛠 Equipment
- Individual ramekins
- Whisk
- Saucepan or bain-marie
- Mixing bowl
- Rubber spatula
- Baking sheet
🛒 Ingredients
| 200 g | Dark baking chocolate (70%) | |
| 100 g | Unsalted butter | |
| 3 | Eggs | |
| 80 g | Granulated sugar | |
| 40 g | All-purpose flour | |
| 1 tsp | Vanilla extract | |
| Butter and flour for the molds |
Preparation
Step 1: Preheat the oven
Preheat the oven to 200 °C (400 °F).
Generously butter 4 individual ramekins and lightly dust them with flour. Tap out any excess flour.
Step 2: Melt the chocolate and butter
Break the chocolate into pieces in a bowl.
Add the diced butter and melt over a bain-marie or in the microwave in 30-second bursts.
Stir until smooth and glossy. Let cool for 5 minutes.
Step 3: Prepare the batter
In a large bowl, whisk the eggs with the sugar and vanilla extract until the mixture turns pale and frothy.
Fold in the melted chocolate gently.
Add the sifted flour and fold just until incorporated — do not overmix.
Step 4: Fill the ramekins
Divide the batter evenly among the 4 ramekins, filling them three-quarters full.
Tap each ramekin gently on the counter to level the surface.
Step 5: Bake
Place the ramekins on a baking sheet.
Bake for 10 to 12 minutes exactly. The tops should be set but the center should wobble when you gently shake the ramekin.
Step 6: Unmold and serve
Remove the ramekins from the oven and let rest for 30 seconds.
Run a knife blade around each cake.
Unmold onto a plate by inverting, or serve directly in the ramekin.
Serve IMMEDIATELY to enjoy the molten center. Pair with a scoop of vanilla ice cream or a drizzle of crème anglaise.
💡 Tips & variations
- The secret to a molten center: do not overbake. 10–12 minutes in a hot oven is all it takes.
- Generously butter and flour the ramekins, otherwise the cake won't come out cleanly.
- For an even richer molten center, place a chocolate square in the middle of each ramekin before baking.
- You can prepare the ramekins ahead and refrigerate for 1 hour before baking.
- Serve immediately with a scoop of vanilla ice cream or a drizzle of crème anglaise.
❓ Frequently asked questions
How long does this recipe take?
27 min (15 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
