Chocolate Lava Cake Recipe

Rich, decadent, and surprisingly easy Chocolate Lava Cake . The secret is in the timing — a perfectly gooey molten center every time.

Servings: 1

INGREDIENTS

• 30 grams dark chocolate, chopped
• 30 grams unsalted butter
• 0.5 large eggs
• 0.5 egg yolks
• 12.5 grams granulated sugar
• 0.5 tablespoons all-purpose flour
• 0.1 teaspoons salt
• 0.3 teaspoons vanilla extract

STEPS

1. Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins and dust with cocoa powder. Place on a baking sheet.
2. Melt 30 grams dark chocolate, chopped and 30 grams unsalted butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly.
3. In a separate bowl, whisk 0.5 large eggs, 0.5 egg yolks, and 12.5 grams granulated sugar until thick and pale, about 2 minutes.
4. Fold the chocolate mixture into the egg mixture. Add 0.5 tablespoons all-purpose flour, 0.1 teaspoons salt, and 0.3 teaspoons vanilla extract. Stir until just combined — don’t overmix.
5. Divide batter evenly among ramekins. Bake for exactly 12 minutes. The edges should be set but the center will jiggle slightly.
6. Let cool for 1 minute, then run a knife around the edges. Invert onto plates, dust with powdered sugar, and serve immediately.

Servings: 2

INGREDIENTS

• 60 grams dark chocolate, chopped
• 60 grams unsalted butter
• 1 large eggs
• 1 egg yolks
• 25 grams granulated sugar
• 1 tablespoons all-purpose flour
• 0.1 teaspoons salt
• 0.5 teaspoons vanilla extract

STEPS

1. Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins and dust with cocoa powder. Place on a baking sheet.
2. Melt 60 grams dark chocolate, chopped and 60 grams unsalted butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly.
3. In a separate bowl, whisk 1 large eggs, 1 egg yolks, and 25 grams granulated sugar until thick and pale, about 2 minutes.
4. Fold the chocolate mixture into the egg mixture. Add 1 tablespoons all-purpose flour, 0.1 teaspoons salt, and 0.5 teaspoons vanilla extract. Stir until just combined — don’t overmix.
5. Divide batter evenly among ramekins. Bake for exactly 12 minutes. The edges should be set but the center will jiggle slightly.
6. Let cool for 1 minute, then run a knife around the edges. Invert onto plates, dust with powdered sugar, and serve immediately.

NOTES
Don’t overbake! The 12-minute timing is crucial — even 1 extra minute can turn lava into fudge. Serve with vanilla ice cream or fresh berries.