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Chocolate Lava Cake

This classic chocolate lava cake features a perfectly set outer shell with a warm, molten chocolate center that flows out with every spoonful. Made with just six simple ingredients including rich dark chocolate, eggs, butter, and a touch of flour, it comes together in under 40 minutes. Elegant enough for entertaining yet easy enough for any night of the week.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz dark chocolate 70% cocoa, roughly chopped
  • 4 tbsp unsalted butter cut into pieces, plus extra for greasing
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 cup powdered sugar sifted
  • 3 tbsp all-purpose flour
  • 1 pinch salt
  • 2 tsp unsweetened cocoa powder for dusting ramekins

Equipment

  • Four 6-ounce ramekins
  • Baking sheet
  • Heatproof mixing bowl
  • Small saucepan
  • Whisk

Method
 

  1. Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins and dust each one with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
  2. Combine the chopped dark chocolate and butter pieces in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently and continuously until the mixture is completely melted and smooth. Remove from heat and set aside to cool for 5 minutes.
  3. In a medium mixing bowl, whisk together the eggs, egg yolks, and sifted powdered sugar until the mixture becomes pale yellow and slightly thickened, about 1 to 2 minutes of vigorous whisking.
  4. Pour the cooled chocolate and butter mixture into the egg mixture. Fold gently with a spatula until just combined. Sift the flour and salt directly over the batter and fold again until no streaks of flour remain. Be careful not to overmix.
  5. Divide the batter evenly among the four prepared ramekins. At this point, you can cover and refrigerate the ramekins for up to 24 hours, or proceed directly to baking.
  6. Bake on the center rack of the preheated oven for 12 to 13 minutes, until the edges are fully set and the tops look mostly matte but the very center still has a slight wobble when you gently shake the baking sheet. Do not overbake.
  7. Remove from the oven and let the cakes rest in their ramekins for exactly 1 minute. Run a thin paring knife around the inside edge of each ramekin to loosen. Place a serving plate on top of a ramekin, hold firmly, and invert in one confident motion. Lift the ramekin away, plate, and serve immediately with vanilla ice cream or fresh berries.

Notes

For a molten center every time, pull the cakes when the center still wobbles slightly. Even 1-2 extra minutes will fully cook the center. If baking from refrigerated, add 1-2 minutes to the bake time. Ramekins can be filled and stored in the freezer for up to 2 weeks; bake from frozen at 425°F for 15-16 minutes. Dust ramekins with cocoa powder rather than flour for a cleaner, richer exterior on the finished cake.