These lava cakes deliver a restaurant-quality dessert with minimal effort. They bake in minutes, require no fancy tools, and are guaranteed to impress. The contrast between the tender cake and the gooey chocolate center makes every bite unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter Semi-sweet or dark chocolate Granulated sugar Large eggs Egg yolks Vanilla extract All-purpose flour Salt
Optional for serving Powdered sugar Fresh berries Vanilla ice cream
Directions
Preheat the oven to 425°F (220°C).
Grease ramekins and lightly dust with flour, tapping out excess.
Melt butter and chocolate together until smooth, then let cool slightly.
In a bowl, whisk eggs, egg yolks, and sugar until pale and slightly thickened.
Stir in the melted chocolate mixture and vanilla extract.
Gently fold in flour and salt just until combined.
Divide the batter evenly among prepared ramekins.
Bake for 11 to 13 minutes, until the edges are set and centers remain soft.
Let rest for 1 minute, then carefully invert onto plates or serve directly from ramekins.
Garnish as desired and serve immediately.
Servings and timing
This recipe serves 4 people. Preparation time is about 15 minutes, baking time is 12 minutes, and total time is approximately 30 minutes.
Variations
You can add a square of chocolate or a spoonful of chocolate spread in the center for extra richness. Espresso powder can be mixed into the batter to deepen the chocolate flavor. For a flavored twist, add orange zest, peppermint extract, or a pinch of cinnamon.
Storage/Reheating
Lava cakes are best enjoyed fresh. If needed, store baked cakes covered in the refrigerator for up to 2 days. Reheat gently in the microwave for a few seconds, noting that the center may no longer be fully molten.
FAQs
What makes the center molten?
The short baking time allows the center to stay underbaked while the edges set.
Can I prepare the batter ahead of time?
Yes, the batter can be made and refrigerated up to 24 hours before baking.
Do I need ramekins?
Ramekins work best, but oven-safe muffin tins can also be used.
How do I know when they’re done?
The edges should look set while the center remains soft and slightly jiggly.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Why did my lava cakes not flow?
They were likely baked too long, causing the center to fully set.
Can I freeze lava cake batter?
Yes, freeze unbaked batter in prepared ramekins for up to 1 month.
Should I grease the ramekins well?
Yes, thorough greasing helps ensure easy release.
What chocolate works best?
High-quality semi-sweet or dark chocolate gives the best flavor.
Can I serve them straight from the ramekins?
Absolutely, serving them in ramekins is easier and just as elegant.
Conclusion
Dreamy Chocolate Lava Cakes are the ultimate chocolate dessert for when you want something impressive yet effortless. With their rich flavor, soft texture, and molten centers, they’re guaranteed to turn any meal into a memorable occasion.
Dreamy Chocolate Lava Cakes are rich individual chocolate desserts with tender cake edges and a warm, molten center that flows when cut, delivering an elegant yet easy-to-make indulgence.
Ingredients
1/2 cup unsalted butter
6 oz semi-sweet or dark chocolate, chopped
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
Powdered sugar, for serving (optional)
Fresh berries, for serving (optional)
Vanilla ice cream, for serving (optional)
Instructions
Preheat the oven to 425°F (220°C).
Grease four ramekins well and lightly dust with flour, tapping out any excess.
Melt the butter and chocolate together in a heatproof bowl until smooth; let cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
Stir in the melted chocolate mixture and vanilla extract.
Gently fold in the flour and salt just until combined.
Divide the batter evenly among the prepared ramekins.
Bake for 11–13 minutes, until the edges are set but the centers remain soft.
Let rest for 1 minute, then carefully invert onto plates or serve directly from the ramekins.
Garnish as desired and serve immediately.
Notes
Baking time is key; overbaking will prevent the lava center.Batter can be prepared up to 24 hours ahead and refrigerated.Add a square of chocolate in the center for extra molten texture.Serve immediately for best results.
