Chocolate Lava Cake
A rich individual chocolate cake with set edges and a warm molten chocolate center, perfect with ice cream, berries, or powdered sugar.
Equipment
- Four 6-ounce ramekins
- baking sheet
- Microwave-safe bowl
- mixing bowl
- whisk
- spatula
- Small knife
Ingredients
Ingredients
- 6 oz semi-sweet or bittersweet chocolate chopped
- 0.5 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 0.5 cup powdered sugar or granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.25 cup all-purpose flour
- butter or baking spray for ramekins
- cocoa powder for dusting ramekins
- powdered sugar, ice cream, or berries for serving
Instructions
- Heat the oven to 425°F.
- Grease four 6-ounce ramekins with butter or baking spray and dust with cocoa powder.
- Place the chopped chocolate and butter in a microwave-safe bowl.
- Microwave in short bursts, stirring between each one, until the chocolate and butter are melted and smooth.
- In a separate bowl, whisk eggs, egg yolks, sugar, vanilla extract, and salt until smooth.
- Slowly whisk the warm chocolate mixture into the egg mixture.
- Add the flour and stir gently just until combined.
- Divide the batter evenly between the prepared ramekins and place them on a baking sheet.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft.
- Let the cakes rest for 1 minute after baking.
- Run a small knife around the edges and invert each cake onto a plate, or serve directly in the ramekins.
- Serve warm with powdered sugar, ice cream, or berries.
Notes
Watch the baking time closely. For a molten center, the edges should be set while the center still looks slightly soft. If baking from chilled batter, add 1–2 extra minutes.