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Classic Molten Chocolate Lava Cake Recipe

Close-up of a freshly baked Molten Chocolate Lava Cake with a rich, gooey center oozing onto a white plate, dusted with powdered sugar.
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Follow these steps to bake individual chocolate cakes with a warm, liquid chocolate center.

Ingredients

Scale
  • 4 ounces bittersweet or semi-sweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Grease and lightly flour two 6-ounce ramekins.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water, or microwave in short intervals, stirring until completely smooth. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk together the whole egg, egg yolk, and sugar until the mixture is pale and slightly thickened, about 1 minute.
  4. Gently whisk the melted chocolate mixture into the egg mixture until just combined.
  5. Whisk in the flour and salt until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly between the prepared ramekins.
  7. Place the ramekins on a baking sheet. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft.
  8. Let the cakes cool in the ramekins for 1 minute. Carefully run a thin knife around the edge of each cake. Invert each cake onto a serving plate. Serve immediately.

Notes

  • For a dark chocolate version, use 70% cacao chocolate.
  • You can prepare the batter up to one day ahead and keep it covered in the refrigerator. Add 2 to 3 minutes to the baking time if baking directly from the fridge.
  • Serve with vanilla ice cream or fresh raspberries for contrast.

Nutrition

Find it online: https://cookifyme.com/molten-chocolate-lava-cake-recipe/