This cake gives you a rich, warm chocolate center. It cooks fast. You can make it at home with small tools. Try this easy treat for a fast party or a quiet night. For a cool twist, see this chocolate caramel ice cream cake idea.

why make this recipe

This recipe gives you a small, special cake with a soft middle. You get big taste with few steps. It uses few things you may already have. If you like small treats, try this after a big meal. For other small chocolate sweets, look at these strawberry chocolate cupcakes.

how to make Homemade Chocolate Lava Cakes

You melt the chocolate and butter, mix eggs and sugar, add flour, and bake in small dishes. The rims cook firm and the center stays runny. Watch time and temp. If you want to change the look, try filling with fruit or a bit of jam. You can also make a similar cake by changing the chocolate or the bake time, as shown in this simple cupcake idea.

Ingredients :

1/2 cup unsalted butter
1 cup bittersweet or semisweet chocolate chips
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour

Directions :

Preheat your oven to 425°F (220°C). Grease 5 ramekins.
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals until smooth.
In a mixing bowl, whisk together the eggs, egg yolks, and sugar until thick.
Stir in the melted chocolate mixture.
Gently fold in the flour until just combined.
Pour the batter into the prepared ramekins and place them on a baking sheet.
Bake for 12-14 minutes until the edges are firm but the center is still soft.
Let them cool for 1 minute before inverting onto plates. Serve immediately.

how to serve Homemade Chocolate Lava Cakes

Turn the ramekin out onto a small plate. Add a scoop of cold vanilla ice cream or a spoon of whipped cream. Dust with a bit of powdered sugar or add a few fresh berries. For a pretty plate, place one berry on the side. You can also pair with simple chocolate treats like these chocolate strawberry cupcakes.

how to store Homemade Chocolate Lava Cakes

These cakes taste best fresh and warm. If you must store, keep baked cakes in the fridge for up to 1 day. Cover each cake with plastic wrap. Reheat in a warm oven for a few minutes to warm the center. Do not freeze after baking if you want the runny center.

tips to make Homemade Chocolate Lava Cakes

Use good chocolate for best taste.
Do not overmix after you add flour.
Time the bake well: 12 minutes for soft center, 14 for firmer.
Let the cakes rest 1 minute before flipping.
If a cake sticks, run a knife around the rim first.
For another easy recipe idea, see this cupcake recipe.

variation (if any)

Add a teaspoon of espresso powder to the chocolate for a deep taste.
Put a square of caramel or a raspberry in the center before baking.
Use milk chocolate for a milder cake.
Make mini cakes in a muffin tin for small bites.

FAQs

Q: Can I make the batter ahead?
A: Yes. Keep it in the fridge for up to 1 day. Warm the batter slightly before baking.

Q: What if my cakes are not runny inside?
A: You likely baked too long. Try a shorter time or a slightly higher temp for a shorter time.

Q: Can I use cocoa powder instead of chips?
A: You can, but you must add butter or oil to make a smooth batter.

Q: How do I know when they are ready?
A: The edges will look set. The center will look soft and a bit jiggly.

Conclusion

For a detailed guide and more tips on molten cakes, see this full Chocolate Lava Cake – Preppy Kitchen.