When it comes to making a special occasion dessert you can’t beat this easy to make Chocolate Lava Cake Recipe. Individual servings of cake that has gooey chocolate oozing out of the center.
Garnish it with a little powder sugar and serve it with a scoop of ice cream or fresh berries for an impressive looking dessert. Best of all, it is actually very easy to make with just 6 basic ingredients.
And it can be baked and ready to eat in under 20 minutes! Who couldn’t use an easy dessert recipe like that?
These little cakes are the perfect dessert for a Valentine’s Day dinner, a wedding anniversary celebration or any occasion for those who love chocolate.
However, it also makes for the perfect dessert when you are craving something sweet on a busy weeknight or when unexpected guests show up at your door. Simply mix the ingredients together, throw the batter in ramekins and put them in the oven.
In under 10 minutes the cakes will be baked and ready to be served! Drizzle the tops with melted chocolate, sprinkle them in powdered sugar and serve it with vanilla bean ice cream for the ultimate dessert recipe that you will fall in love with!
Ingredients Required
Butter
With most of my recipes, I always recommend using unsalted butter. Too much salt, especially in baking recipes, can alter both the flavor and texture.
However, unlike many baking recipes this time the butter does not need to be at room temperature before starting the recipe. Instead, the butter will melt in a double broiler (or microwave) with the chocolate at the beginning of the recipe.
Bittersweet Chocolate Bar
It is important that you use chocolate that is sold in baking bars and not chocolate chips.
Chocolate chips have less cocoa butter and contain stabilizers to help keep their shape while baking. They typically can’t be used interchangeably with baking chocolate in recipes.
However, if you want to use dark chocolate instead of bittersweet chocolate you can do so. You will need 6 ounces to make these Chocolate Lava Cakes.
Chocolate baking bars are scored so that you can easily identify the amount that you need. Simply cut off the amount that you need and then chop the chocolate into smaller pieces so that it melts easily.
Eggs
Because this is a quick cooking cake recipe you will need 2 large eggs and 2 egg yolks. Be sure to save the egg whites for breakfast in the morning or to make meringue for your next pie!
However before adding the eggs and egg yolks, be sure that they are at room temperature. This will prevent you from over mixing the ingredients which results in dense baked goods.
Sugar
The sweetness of the cake comes from the granulated sugar. In order to get the correct amount of sugar be sure to level the top of the measuring cup with a knife.
Salt
When salt is added to baked goods it doesn’t make the cake taste salty. Instead, it enhances the sweetness of the cake. However, it is important to use the exact amount listed.
All-Purpose Flour
This chocolate lava cake recipe requires very little flour when compared to other recipes. Therefore, it is important that you measure the flour accurately.
The best way to measure flour for most baking recipes is to weigh it by volume. However, most household kitchens in the US don’t include a kitchen food scale.
However there is another way to make sure you get the right amount of flour in your recipe. Start by fluffing the flour in its container. Then scoop the flour into the measuring spoon.
Level the mound of flour with the side of a butter knife. Now you will have the exact amount that you need!
Equipment Required
Ramekins
This recipe makes 4 individual cakes. Therefore you will need 4 (4-5 ounce) ramekins.
However, if you don’t have ramekins available, you can make it in small, oven safe mason jars or in muffin tins. Although you will need to keep a close eye on them during the baking process, as they will likely cook faster than if they were cooked in the thicker wall ramekins.
Baking Sheet
A baking sheet is required for ease of taking the ramekins in and out of the oven. I prefer a rimmed baking sheet to help ensure that a chocolate lava cake won’t slide off during the transport process.
However, if you have a steady hand, you can use one that is completely flat.
Double Boiler
A double broiler is basically a pan that sits over another pan that holds boiling water. It is used to melt the butter and chocolate.
However if you don’t have a double broiler, don’t worry. Simply place a glass bowl that the bottom fits down inside of a medium size saucepan.
Whatever method that you use just be sure that the water doesn’t touch the bottom of the pan sitting on top. Or simply use a microwave to melt the ingredients.
Electric Hand or Stand Mixer
You will need a method to mix the cake batter ingredients together so that it is well incorporated. A hand held or stand mixer is the ideal choice here.
Chocolate Lava Cake Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
INGREDIENTS
- ½ cup unsalted butter
- 6 ounces bittersweet chocolate chopped
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
INSTRUCTIONS
Preheat oven to 450°F. Grease the insides of 6 (4-5 ounce) ramekins with butter and lightly flour the insides. Place each prepared ramekin on a rimmed baking sheet.
Place the butter and chocolate in a double boiler and place over low heat. Let the mixture melt until it is smooth when stirred.
*To melt the butter and chocolate in the microwave place the ingredients in a microwave-safe bowl. Microwave on high, stirring every 30-seconds until completely melted and smooth.
In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until the mixture is pale yellow.
Fold the melted chocolate and flour into the egg mixture and mix until combined. Divide the batter evenly among the prepared ramekins.
Bake Time Required
Place the baking sheet with the chocolate lava cake ramekins in the preheated oven and bake for 6 to 8 minutes. Bake just until the sides of the cakes are set but the center is still jiggly.
Tip– Make sure the oven is fully heated before adding the baking sheet with the ramekins. The high temperature helps the exterior of the cake batter cook faster than the inside. This will help make sure that the cake is set on the outside, but yet gooey on the inside.
During the baking process keep a close eye on the cakes. It is important that the center of the cake remains jiggly and that they don’t over bake.
Remove the sheet pan from the oven and let the cakes cool in the ramekins for 1 minute. Then place a small plate over the top of each ramekin and carefully turn it over.
Slightly tap each side of the ramekin and then slowly lift it up, leaving the inverted cake on the plate.
To Serve: Sift powdered sugar on top and garnish with raspberries or strawberries if desired. Or serve it with a scoop of vanilla bean ice cream on top!
Serve immediately so that the center of the chocolate lava cake doesn’t set.
Instant Pot Recipe
If you have a pressure cooker be sure to check out my Instant Pot Lava Cake Recipe! It is another quick and easy, fail-proof method for getting this delicious dessert on the table.
Enjoy! Mary
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Chocolate Lava Cake
Individual servings of chocolate cake with a gooey chocolate center. The perfect dessert for a special occasion or a quick chocolate dessert for any day of the week!
Ingredients
- ½ cup unsalted butter
- 6 ounces bittersweet chocolate chopped
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 450°F (230°C). Grease the insides of 6 ramekins that hold 4-5 ounces with butter and lightly flour the insides. Place each prepared ramekin on a rimmed baking sheet.
- Place the butter and chocolate in a double boiler and place over low heat. Let the mixture melt until it is smooth when stirred. *To melt in the microwave place the butter and chocolate in a microwave-safe bowl. Microwave on high, stirring every 30-seconds until completely melted andsmooth.
- In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt. Beat on medium speed until the mixture is pale yellow. Fold the chocolate and flour into the egg mixture and mix until combined. Divide the batter evenly among the prepared ramekins.
- Place the baking sheet with the ramekins in the preheated oven and bake for 6 to 8 minutes. Bake just until the sides of the cakes are set but the center is still jiggly.
- Remove the sheet pan from the oven and let the cakes cool in the ramekins for 1 minute. Then place a small plate over the top of each ramekin and carefully turn it over. Slightly tap each side of the ramekin and then slowly lift it up, leaving the inverted cake on the plate.To Serve: Sift powdered sugar on top and garnish with raspberries or strawberries if desired. Serve immediately.
Notes
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 416Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 196mgSodium: 100mgCarbohydrates: 19gFiber: 5gSugar: 9gProtein: 9g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.