Molten Chocolate Lava Cakes – Decadent, Gooey & Perfectly Chocolatey
Indulge in these Molten Chocolate Lava Cakes, a chocolate lover’s dream! Rich, fudgy cake with a gooey, molten chocolate center – perfect for date nights, special occasions, or anytime you crave an indulgent dessert. Easy to make at home and absolutely irresistible!
Equipment
- 4–6 ramekins (4-inch recommended)
- Mixing bowls
- Whisk and spatula
- Double boiler or microwave-safe bowl for melting chocolate
- Baking sheet
- Cooling rack
- Optional: pastry brush for greasing ramekins
Ingredients
- ½ cup (115 g) unsalted butter
- 4 oz (115 g) semi-sweet or dark chocolate
- 2 large eggs
- 2 large egg yolks
- ¼ cup (50 g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- Pinch of salt
- Optional toppings: powdered sugar, ice cream, berries, caramel sauce
Instructions
- Preheat & Prep Ramekins: Preheat oven to 425°F (220°C). Grease ramekins with butter and dust with cocoa powder.
- Melt Chocolate & Butter: Melt together using a double boiler or microwave in 20-second intervals, stirring until smooth. Let cool slightly.
- Whisk Eggs & Sugar: Beat eggs, egg yolks, and sugar until pale and fluffy.
- Combine: Fold melted chocolate and butter into eggs gently. Add flour, vanilla, espresso powder, and salt; fold until just combined.
- Fill Ramekins: Divide batter evenly among prepared ramekins. Place on baking sheet.
- Bake: Bake 12–14 minutes until edges are set but centers are slightly jiggly. Slightly underbake for molten center.
- Serve: Cool 1–2 minutes, run a knife around edges, and invert onto plates. Dust with powdered sugar or top with ice cream/berries. Serve immediately.
Notes
- Chocolate: Use high-quality chocolate for best flavor and molten effect.
- Ramekin Prep: Grease and dust with cocoa to prevent sticking.
- Timing: Slightly underbake to maintain gooey center.
- Flavor Boosters: Add espresso powder or a splash of liqueur like Kahlúa, Grand Marnier, or Frangelico.
- Make-Ahead: Batter can be refrigerated up to 24 hours. Bake from cold or bring to room temperature first.
- Freezing: Unbaked ramekins can be frozen up to 2 months. Bake from frozen, adding 1–2 extra minutes.