Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp softened unsalted butter + 1 tbsp unsweetened cocoa (for ramekins)
- 4 oz (113 g) unsalted butter
- 6 oz (170 g) dark chocolate, 60–70%, chopped
- 2 large eggs + 2 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/4 cup (30 g) all-purpose flour
- 4 scoops vanilla ice cream, cocoa for dusting
Do This
- 1. Heat oven to 425°F (220°C). Butter four 6-oz ramekins and dust with cocoa.
- 2. Melt butter and chocolate together until smooth; cool 2 minutes.
- 3. Whisk eggs, yolks, sugar, vanilla, and salt until slightly thick and pale.
- 4. Whisk in melted chocolate; gently fold in flour.
- 5. Divide batter among ramekins; bake 11–13 minutes until edges set and centers soft.
- 6. Rest 1 minute, loosen edges, invert onto plates. Dust with cocoa and serve with ice cream immediately.
Why You’ll Love This Recipe
- Deep, bittersweet chocolate flavor with a luxurious molten center.
- Simple pantry ingredients and just 12 minutes of baking.
- Bakes neatly in ramekins—perfect for dinner parties or date night.
- Guaranteed wow-factor when the warm center flows onto the plate.
Grocery List
- Produce: Fresh berries and mint leaves (optional garnish)
- Dairy: Unsalted butter; eggs; vanilla ice cream
- Pantry: Dark chocolate (60–70%); granulated sugar; all-purpose flour; unsweetened cocoa powder; vanilla extract; fine sea salt
Full Ingredients
For Preparing the Ramekins
- 1 tbsp unsalted butter, softened
- 1 tbsp unsweetened cocoa powder (plus extra for dusting plates)
For the Lava Cake Batter
- 4 oz (113 g) unsalted butter, cut into pieces
- 6 oz (170 g) dark chocolate, 60–70% cacao, finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/4 cup (30 g) all-purpose flour
For Serving
- 4 scoops vanilla ice cream
- Unsweetened cocoa powder, for dusting
- Fresh berries and/or mint leaves (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare the ramekins
Position a rack in the center of the oven and preheat to 425°F (220°C). Generously butter four 6-ounce (175 ml) ramekins, making sure to coat the bottoms and all the way up the sides. Dust each with unsweetened cocoa powder, tapping out any excess. This cocoa “nonstick” helps the cakes release cleanly and keeps the outsides chocolatey, not floury.
Step 2: Melt the chocolate and butter
Place the chopped chocolate and 4 oz (113 g) butter in a heatproof bowl. Melt together over a pot of barely simmering water (double-boiler style), stirring until smooth and glossy, 2–4 minutes. Alternatively, microwave in 20–30 second bursts, stirring between each, until fully melted. Remove from heat and let cool for 2 minutes so it doesn’t scramble the eggs later.
Step 3: Whisk the eggs, sugar, and vanilla
In a medium bowl, whisk the 2 eggs, 2 yolks, sugar, vanilla, and salt vigorously until slightly thickened and paler, about 45–60 seconds by hand. This dissolves the sugar and helps create a delicately set exterior while keeping the centers molten.
Step 4: Combine the mixtures
Slowly whisk the melted chocolate mixture into the egg mixture until smooth and uniform. Scrape the bowl well to ensure there are no streaks. The batter should be shiny and pourable.
Step 5: Fold in the flour
Sift the flour over the batter. Using a spatula, gently fold just until no dry streaks remain. Do not overmix. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full (roughly 120–125 ml per ramekin).
Step 6: Bake to gooey perfection
Bake on the center rack for 11–13 minutes. The edges should be set and puffed, while the centers should still look soft and slightly jiggly with a thin, matte skin. If your ramekins are thinner or smaller, start checking at 10 minutes; if larger or chilled, you may need up to 14 minutes.
Step 7: Unmold and serve warm
Let the cakes rest for 1 minute. Run a thin knife around the edges to loosen, then invert each ramekin onto a warm dessert plate. Lift off the ramekin to reveal the cake. Dust with cocoa powder, add a scoop of vanilla ice cream, and serve immediately while the centers are still molten. Optional: garnish with berries or mint.
Pro Tips
- Use good chocolate (60–70% cacao) for the best flavor and a silky center.
- Butter and cocoa the ramekins thoroughly—clean release is key for the lava effect.
- Ovens vary: do a test bake with one cake. Adjust time by 1–2 minutes to hit your perfect lava.
- Weigh ingredients for consistency. Even a little extra flour can firm the centers.
- Rest just 1 minute before unmolding; waiting too long sets the center.
Variations
- Mocha Lava: Add 1–2 tsp instant espresso powder to the melted chocolate for a coffee kick.
- Peanut Butter Core: Spoon 1 tsp chilled peanut butter into the center of each filled ramekin, then cover with a bit more batter.
- Orange-Chile Twist: Add 1 tsp orange zest and a pinch of cayenne for a bright, warming finish.
Storage & Make-Ahead
Assemble the batter, portion into prepared ramekins, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 1–2 minutes as needed. Baked lava cakes are best served immediately. If you have leftovers, microwave a cake for 10–12 seconds to gently warm—it will be more set than molten but still delicious.
Nutrition (per serving)
Approximate values including one scoop vanilla ice cream: 740 calories; 50 g fat; 52 g carbohydrates; 9 g protein; 180 mg sodium; 4 g fiber; 37 g sugars.
