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Chocolate Lava Cakes

Chocolate lava cakes with a molten center, powdered sugar, and fresh raspberries.
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A classic, decadent dessert with a warm, molten chocolate center. These individual cakes are surprisingly easy to make and perfect for a special occasion or date night. The key is precise baking to achieve a set exterior and a deliciously liquid interior.

Ingredients

Scale
  • 4 ounces (113g) high-quality semi-sweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick / 113g) unsalted butter, cut into tablespoons
  • 1 cup (120g) powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons (47g) all-purpose flour

Instructions

  1. Preheat oven to 425°F (220°C). Generously butter and lightly flour four 6-ounce ramekins. Tap out excess flour.
  2. In a heatproof bowl, melt the chopped chocolate and butter together using a double boiler or microwave in 30-second bursts, stirring until smooth. Let cool for 5 minutes.
  3. In a separate bowl, whisk together powdered sugar, whole eggs, egg yolks, vanilla extract, and salt until pale and slightly thickened, about 1-2 minutes.
  4. Slowly whisk the slightly cooled chocolate mixture into the egg mixture until fully combined.
  5. Gently fold in the flour with a spatula just until no dry streaks remain. The batter will be thick.
  6. Divide the batter evenly among the prepared ramekins. Place them on a baking sheet.
  7. Bake for 12 to 14 minutes, until the edges are set and puffed but the centers look soft and just set. They should jiggle slightly.
  8. Let the cakes cool in the ramekins for exactly 1 minute. Then, run a thin knife around the edge of each to loosen.
  9. Place a small serving plate upside down over a ramekin. Using a towel, carefully flip the plate and ramekin over. Gently lift the ramekin off. Serve immediately.

Notes

For a true molten center, 12-13 minutes is usually ideal. Do not overbake. The batter can be prepared in the ramekins, covered, and refrigerated for up to 24 hours; bake from the fridge adding 1-2 minutes. Always use a chopped chocolate bar, not chips, for best results.

Nutrition

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