Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 Tablespoon unsweetened cocoa powder, for dusting; ¾ cup unsalted butter; 1 ½ cups dark chocolate chips or morsels; 3 eggs; 3 egg yolks; ⅓ cup granulated sugar; ¼ teaspoon salt; ½ teaspoon vanilla extract; 3 tablespoons all-purpose flour

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introduction

This cake gives you warm, soft chocolate in the middle. You can make it fast. It feels rich but you need few things. Try it for a sweet treat or a small party. See a fun cake idea like chocolate cake roll for more cake ideas.

why make this recipe

You make this cake when you want a fast, rich dessert. You can bake it in 15 minutes. The center flows when you cut it. Kids and grown ups like it. If you want a creamy filling idea, read rich creamy filling for more sweet ideas.

how to make Chocolate Lava Cake

Read the steps first. Melt the chocolate and butter. Mix the eggs and sugar next. Stir the warm chocolate into the eggs. Fold in a little flour. Pour into small dishes. Bake until the edge sets but the middle stays soft. For a simple cake roll note, see chocolate cake roll.

Ingredients :

1 Tablespoons unsweetened cocoa powder, for dusting
¾ cup unsalted butter
1 ½ cups dark chocolate chips or morsels
3 eggs
3 egg yolks
⅓ cup granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
3 tablespoons all-purpose flour

Directions :

Preheat the oven to 425°F (220°C). Butter four 6-ounce ramekins. Dust with cocoa powder and tap out the extra.
In a microwave-safe bowl, melt the butter and chocolate chips. Stir until smooth.
In a bowl, whisk eggs, egg yolks, sugar, salt, and vanilla.
Pour the melted chocolate into the egg mix. Fold in the flour until just mixed.
Divide the batter into the ramekins. Bake 12–14 minutes. The edge must set. The center must stay soft.
Let the cakes cool for 1 minute. Run a knife around the edge. Invert onto plates. Add ice cream, powdered sugar, berries, or sauce if you like.

For a cold cake side, try a related idea at chocolate caramel ice cream cake.

how to serve Chocolate Lava Cake

Serve warm right after you turn them out. Add a scoop of vanilla ice cream on top. A dust of powdered sugar looks nice. Add fresh berries for a fresh taste. Drizzle a little chocolate or caramel sauce if you like. You can also add a crunchy topping like chocolate caramel toffee for crunch.

how to store Chocolate Lava Cake

Store cooled cakes in the fridge in a tight box for 2 days. Do not bake them first if you want to save them. You can make the batter and keep it in the fridge for one day. Do not freeze a baked lava cake well. If you must, wrap it tight and freeze up to one month. Warm in the oven before you eat.

tips to make Chocolate Lava Cake

Use good dark chocolate for best taste.
Melt chocolate slow and stir to keep it smooth.
Do not overmix after you add flour.
Check the ramekins at 12 minutes. Ovens can vary.
Let the cakes rest 60 seconds after you take them out. This helps the center set a bit but stay runny.

variation (if any)

Add a spoon of peanut butter in the center before baking for a nutty core.
Use milk chocolate for a less strong chocolate taste.
Add a pinch of instant coffee to the chocolate for more depth.
Put a small piece of white chocolate in the center for a swirl.

FAQs (minimum three FAQ)

Q: Can I make this ahead?
A: You can make the batter one day ahead and keep it in the fridge. Bake when you need it.

Q: Can I use a muffin tin?
A: Yes. Use metal muffin cups. Watch the bake time as they may cook faster.

Q: My center is not runny. Why?
A: You baked too long. Try less time or a hot oven. The center should still be soft.

Q: Can I use dark cocoa for dusting?
A: Yes. You can use powdered sugar or cocoa. Both work.

Conclusion

For more step by step help and tips, see How to Make Chocolate Lava Cakes – Sally’s Baking.

Chocolate Lava Cake