Chocolate Lava Cakes
These small chocolate cakes bake up with tender edges and a warm, flowing center. Serve them straight from the oven with berries, whipped cream, or a scoop of vanilla ice cream.
Total
27 min
Servings
4 individual cakes
Level
Medium
Lava cake is the kind of dessert that feels restaurant-like, but it uses a short list of everyday baking ingredients. The trick is not a hidden filling. It is careful baking: the outside sets while the center stays soft and molten.
This recipe makes four individual cakes in ramekins. A ramekin is a small oven-safe dish, usually ceramic. Buttering and dusting the ramekins helps the cakes release cleanly when you turn them out.
Timing matters here, so check the cakes early. They are ready when the edges look set, the tops are slightly puffed, and the centers still have a gentle jiggle.
01What you'll need
Ingredients
11 items · 4 individual cakes
- Unsalted butter, for greasing the ramekins
- 1 tablespoon unsweetened cocoa powder, for dusting
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 1/2 cup unsalted butter, cut into pieces
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/4 cup all-purpose flour
- Powdered sugar, berries, whipped cream, or ice cream, for serving
02How to make it
Step-by-step
1. Prepare the ramekins
Heat the oven to 425°F. Butter four 6-ounce ramekins well, including the bottoms and sides. Dust each one with cocoa powder, then tap out the extra. Set the ramekins on a baking sheet so they are easy to move in and out of the oven.
2. Melt the chocolate and butter
Place the chopped chocolate and 1/2 cup butter in a heatproof bowl. Microwave in 20-second bursts, stirring after each burst, until smooth. You can also melt them in a bowl set over a pan of barely simmering water. Let the mixture cool for 2 to 3 minutes so it is warm, not hot.
3. Whisk the eggs and sugar
In a medium bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt for about 1 minute. The mixture should look smooth and slightly lighter in color. This adds a little air, which helps the cakes rise.
4. Combine the mixtures
Pour the warm chocolate mixture into the egg mixture while whisking. Keep whisking until the batter is glossy and evenly combined.
5. Fold in the flour
Sprinkle the flour over the batter. Use a spatula to fold it in gently. Folding means scooping from the bottom and turning the batter over itself, instead of stirring hard. Stop when no dry streaks remain.
6. Fill and bake
Divide the batter evenly among the prepared ramekins. Bake for 10 to 12 minutes, until the edges are firm, the tops are set around the outside, and the centers still jiggle slightly when you gently shake the pan.
7. Rest briefly
Let the cakes stand in the ramekins for 1 minute. This short rest helps the edges firm up just enough for unmolding.
8. Turn out and serve
Run a thin knife around the edge of each cake. Place a small plate over a ramekin, then carefully flip it over. Lift off the ramekin. Serve right away with powdered sugar, berries, whipped cream, or ice cream.
03From our kitchen
Cook's tips
- Make-ahead option: Prepare the batter and divide it among the buttered, cocoa-dusted ramekins. Cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 1 to 2 extra minutes.
- Storage: Lava cakes are at their best right after baking. Leftovers can be covered and refrigerated for up to 2 days, but the center will firm up. Reheat gently in the microwave for 15 to 25 seconds.
- Chocolate swap: Use semi-sweet chocolate for a sweeter cake or bittersweet chocolate for a darker flavor. Avoid chocolate chips if possible, because some contain stabilizers that do not melt as smoothly.
- No ramekins: Use a standard muffin pan in a pinch. Grease and dust 6 cups well, fill only about two-thirds full, and start checking around 8 minutes. Unmolding will be a little trickier.
- Food safety note: Classic lava cakes have a soft, underbaked center. If you are serving young children, pregnant people, older adults, or anyone with a weakened immune system, consider using pasteurized eggs or baking the cakes until the centers are more set.
- Troubleshooting: If the cakes collapse or leak before serving, they may be underbaked or unmolded too quickly. If there is no lava, they baked a minute or two too long.
Cook's note
Use the visual cues more than the clock. Ovens vary, and ramekin size changes the bake time. For a first batch, bake one test cake if you want a very precise molten center.
04Frequently asked
Questions & answers
Can I make lava cake without turning it out of the ramekin?
Yes. You can serve the cakes directly in the ramekins. This is easier and just as delicious. Place each hot ramekin on a small plate and warn guests that the dish is hot.
Why did my lava cake not have a molten center?
It was likely baked too long, or the ramekins were smaller than expected. Next time, check 1 to 2 minutes earlier. The edges should be set, but the center should still wobble gently.
Can I freeze lava cake batter?
Yes. Fill the prepared ramekins, cover tightly, and freeze for up to 1 month. Bake from frozen at 425°F, adding about 4 to 6 minutes. Keep an eye on the centers.
Can I use milk chocolate?
You can, but the cakes will be sweeter and less rich. If using milk chocolate, reduce the sugar by 1 to 2 tablespoons to balance the flavor.
What size ramekins should I use?
Six-ounce ramekins work well for this recipe. If yours are larger, the cakes may bake faster and look shorter. If they are smaller, do not overfill them; bake any extra batter separately.
05Per serving
Nutrition facts
Nutrition Facts
4 individual cakes
Amount per serving
% Daily Value*
- Total Fat29 g
- 37%
- Saturated Fat16 g
- 81%
- Cholesterol248 mg
- 83%
- Sodium204 mg
- 9%
- Total Carbohydrate24 g
- 9%
- Dietary Fiber0.7 g
- 3%
- Total Sugars17 g
- Protein7.8 g
- 16%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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