Chocolate Lava Cake Recipe
A decadent, restaurant-style chocolate dessert with a warm, flowing truffle center. Ready in just 20 minutes and easier than you think!
Servings: 4 Cakes
Calories: 450kcal
Equipment
- 6 oz Ramekins
Ingredients
- 4 oz semi sweet chocolate bar chopped
- ½ cup butter 1 stick
- 1 cup powdered sugar
- 1 tablespoon cocoa powder plus additional for coating dish
- 6 tablespoon flour
- ⅛ teaspoon salt
- 2 whole eggs
- 2 egg yolks
Instructions
- Preheat oven to 425°F
- Spray ramekins with cooking spray then dust with cocoa powder.
- Add chopped chocolate and butter to a microwave safe dish and melt in 30 second intervals, then stir until smooth and set aside.
- Add powdered sugar, cocoa powder, salt, and flour to a bowl and whisk to combine.
- Whisk together eggs and egg yolks.
- Combine chocolate mixture, dry mixture, and eggs in a large bowl and stir until smooth. Do not over mix.
- Spoon batter into ramekins, then bake for 8 to 10 minutes until set but still soft in the middle.
- Remove from oven and let cool for about 2 minutes before topping and serving.
Notes
- Start checking early. Most lava-cake heartbreak is from overbaking. If you’re unsure, pull one at 8–9 minutes and test—better slightly under than over.
- Measure flour lightly. Too much flour makes the center set and cake-like instead of molten.
- Use bar chocolate. You’ll get a smoother melt and a better molten texture than with chips.
- Don’t skip the cocoa dusting. It helps release and looks nicer than flour on the outside.
- Release the edges. Run a thin knife around the very edge of the cake before flipping to ensure it doesn't stick.
Nutrition
Calories: 450kcal | Carbohydrates: 38g | Protein: 5g | Fat: 28g | Fiber: 2g | Sugar: 32g