introduction

This cake hides warm chocolate in the middle. You can make it fast for a small meal or a treat. Try a linked idea for a rolled cake like chocolate cake roll if you want a different shape.

why make this recipe

This recipe gives a rich, soft cake with a warm, gooey core. You can make it with few things you may already have. It looks fine on a plate for guests. If you like rich fillings, see a note about rich creamy filling for other sweets.

how to make Chocolate Lava Cake

You work in quick steps. Melt the butter and chocolate. Whisk the eggs and sugar until light. Mix in the chocolate and fold in the flour. Bake till the edge is set and the middle is soft. You can also learn a simple roll cake method like a cake roll for other desserts.

Ingredients :

1/2 cup unsalted butter
4 ounces bittersweet chocolate, chopped
2 large eggs
2 egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar, for dusting
Raspberries, for serving
You can serve this with a cold slice of ice cream cake on the side for a big treat.

Directions :

Preheat your oven to 425°F (220°C). Butter and flour two 6-ounce ramekins.
In a double boiler or microwave-safe bowl, melt the butter and chopped chocolate together. Stir until smooth. Let cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened.
Gradually whisk the slightly cooled chocolate mixture into the egg mixture until well combined.
Gently fold in the flour and salt until just combined. Do not overmix.
Divide the batter evenly between the prepared ramekins.
Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are set and the center is still soft.
Let the cakes cool in the ramekins for 1 minute. Carefully invert each ramekin onto a serving plate.
Dust with powdered sugar and serve immediately with raspberries.

You can try a crunchy mix on top for a twist like a toffee crunch cake idea.

how to serve Chocolate Lava Cake

Serve the cake warm. Turn it out on the plate so the soft middle shows. Dust with powdered sugar. Add some fresh raspberries on the side. A cold scoop of plain ice cream works well too.

how to store Chocolate Lava Cake

Store any leftover in the fridge in a tight box for 1 day. Reheat in a warm oven for a few minutes to warm the center. Do not store for many days — the soft center will dry out.

tips to make Chocolate Lava Cake

Use good chocolate for best taste.
Do not overmix after you add the flour. Mix just until you see no flour streaks.
Watch the bake time. A few minutes more will make the center firm.
Let the ramekin sit 1 minute before you flip it. This helps the cake hold shape.

variation (if any)

Add a pinch of instant coffee to the melted chocolate for more depth.
Mix a small piece of chocolate or a jam spoon into the center before baking for a surprise core.
Use milk chocolate for a milder melt.

FAQs

Q: Can I make this ahead?
A: You can make the batter and keep it in the fridge for a few hours. Warm and bake when you want to eat.

Q: Can I freeze them?
A: You can freeze the baked cakes in a tight box. Thaw in the fridge and warm in the oven before serving.

Q: What if the center is runny?
A: If the center is too runny, bake 1–2 minutes more. Ovens vary, so watch and test.

Q: Can I use dark chocolate chips?
A: Yes. Chop or melt chips the same way. Use good chips for best taste.

Conclusion

For a full guide and more tips on how to make chocolate lava cakes, see this helpful page: How to Make Chocolate Lava Cakes – Sally’s Baking.

Chocolate Lava Cake