A decadent dessert featuring a rich, molten chocolate center encased in a tender cake shell. These individual-size lava cakes are the ultimate indulgence for chocolate lovers and make for an impressive ending to any meal.
Why You’ll Love This Recipe
You’ll adore these Chocolate Lava Cakes because they combine the elegance of a homemade dessert with the mouthwatering experience of warm, oozing chocolate. Despite their gourmet appearance, they’re surprisingly simple to prepare, requiring minimal ingredients and time. Perfect for date nights, special occasions, or whenever you crave intense chocolate satisfaction.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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16 oz (448 g) chocolate, chopped
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2 cups (448 g) unsalted butter
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1 cup (224 g) granulated sugar
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8 large eggs
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8 large egg yolks
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½ cup + 2 Tbsp (75 g) all-purpose flour
Plus: Butter and flour for preparing molds.
Directions
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Prepare molds: Brush individual baking molds (ramekins or muffin tins) with softened butter, then dust with flour. Shake out excess flour.
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Melt chocolate and butter: Use a double boiler to gently melt chocolate and butter, whisking until smooth. Keep warm but not too hot.
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Whip eggs and sugar: In a stand mixer with the whisk attachment, combine eggs, egg yolks, and sugar. Whisk on medium-high until the mixture doubles in volume and becomes light, airy, and pale in color.
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Combine mixtures: Slowly pour the warm chocolate-butter mixture into the whipped eggs and sugar, whisking gently to combine.
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Add flour: Sprinkle in the flour and whisk on high for about 20 seconds, just until fully incorporated. Avoid overmixing.
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Portion into molds: Immediately divide the batter evenly among the prepared molds.
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Bake: Bake in a preheated oven at 375 °F (190 °C) for 12–14 minutes, or until the edges are firm and the centers are slightly jiggly.
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Serve: Let cakes rest for 1–2 minutes, then carefully invert onto plates. Garnish with a dusting of powdered sugar or fresh berries, and serve immediately while still molten inside.
Servings and timing
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Yield: 8 individual cakes
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Prep time: 10–15 minutes
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Cook time: 12–14 minutes
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Total time: ~25–30 minutes
Variations
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Dark, milk, or white chocolate: Adjust sweetness and richness by using different chocolate types.
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Espresso twist: Add 1–2 tsp of instant espresso powder to the melted chocolate for a mocha flavor.
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Orange or mint infusion: Stir in orange or mint extract to complement the chocolate.
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Nutty crunch: Insert a whole walnut or hazelnut in the center before baking for a surprise nutty bite.
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Salted caramel centre: Include a spoonful of caramel sauce in the middle before baking for an extra layer of indulgence.
Storage/reheating
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Storage: These cakes are best eaten fresh. Baked lava cakes will firm up quickly and lose the molten center.
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Freezing: Portion batter into prepared molds, cover tightly, and freeze for up to 2 months.
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Reheating (from frozen batter): Bake in a 375 °F (190 °C) oven for 20–22 minutes, adjusting as needed until the centers are still molten.
FAQs
What kind of chocolate should I use?
Use high-quality baking chocolate or good-quality bar chocolate (semi-sweet or bittersweet). Chocolate chips are acceptable but may affect texture.
Can I make these without a double boiler?
Yes. Gently melt chocolate and butter in short bursts in the microwave, stirring frequently to prevent overheating.
Why is whisking the eggs important?
Whisking incorporates air, resulting in a light, tender cake that contrasts beautifully with the molten center.
How can I tell when they’re done?
The edges should be set, and the centers should still jiggle slightly when moved—this ensures a molten interior.
What should I do if the molten center is too runny?
Reduce bake time by 1–2 minutes. Oven temperatures may vary, so adjust accordingly.
Can I bake them in a muffin tin instead of ramekins?
Yes. Butter and flour the muffin cups, but bake for 1–2 minutes less due to the larger diameter.
Can I bake them ahead of time?
These are best served immediately, but you can prepare and freeze them ahead. Simply bake from frozen.
Can I make these gluten‑free?
Use a 1‑to‑1 gluten‑free flour blend in place of all-purpose flour.
What toppings work well?
Powdered sugar, fresh raspberries, strawberries, vanilla ice cream, or a drizzle of caramel or raspberry sauce are excellent choices.
Can I halve the recipe?
Yes, simply halve all ingredient quantities to make 4 cakes instead of 8; adjust bake time as needed.
Conclusion
These Chocolate Lava Cakes offer a luxurious yet effortless dessert option that delivers maximal flavor with minimal effort. With their oozy, decadent centers and tender cake exteriors, they’re sure to impress anyone who takes that first warm, chocolatey bite. Enjoy every molten moment!
Print
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert experience with this rich and decadent Chocolate Lava Cake. With a gooey molten center and a lightly crisp outer shell, it’s a perfect treat for chocolate lovers. Great for special occasions or whenever you’re craving a restaurant-quality dessert at home.
Ingredients
Metric:
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448 g chocolate, chopped
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448 g unsalted butter
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224 g granulated sugar
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8 large eggs
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8 large egg yolks
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75 g all-purpose flour
US Cups:
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16 oz (2 cups) chocolate
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2 cups unsalted butter
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1 cup granulated sugar
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8 large eggs
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8 large egg yolks
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1/2 cup + 2 Tbsp all-purpose flour
Instructions
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Preheat oven to 425°F (220°C).
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Brush molds with softened butter, then dust with flour, tapping out the excess.
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Melt chocolate and butter together over a double boiler, whisking occasionally until fully melted. Set aside and keep warm, not hot.
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In a stand mixer fitted with a whisk attachment, beat the eggs, egg yolks, and sugar until light, airy, and doubled in volume.
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Slowly pour the warm chocolate mixture into the egg mixture, gently folding to combine.
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Add the flour and whisk on high for about 20 seconds until just incorporated.
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Immediately portion the batter into prepared molds.
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Bake for 10–12 minutes, or until the edges are set but the centers are soft.
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Let rest briefly, then invert onto plates. Serve warm
Notes
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Use high-quality chocolate for best results.
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These can be made ahead and refrigerated; bring to room temperature before baking.
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