Go Back
To make this rich chocolate lava cake, gather these simple ingredients: - 1/2 cup (115g) unsalted butter - 1 cup (170g) semi-sweet chocolate chips - 2 large eggs - 2 large egg yolks - 1/4 cup (50g) granulated sugar - 2 tablespoons all-purpose flour - 1/4 teaspoon salt - 1 teaspoon vanilla extract - Powdered sugar for dusting - Fresh berries for garnish (optional) I love using semi-sweet chocolate chips for this recipe. They give a great balance of sweetness and depth. If you prefer dark chocolate, choose one that is at least 60% cocoa. Unsalted butter is best because it lets you control the salt in your dish. Just remember to melt the butter and chocolate together gently to keep the mix smooth. You can use gluten-free flour if you want a gluten-free version. Almond flour or a gluten-free blend works well. For a dairy-free option, coconut oil or vegan butter can replace the unsalted butter. You can also use vegan chocolate chips for a fully dairy-free treat. This way, you can enjoy this dessert no matter your dietary needs! Start by preheating your oven to 425°F (220°C). Next, take four ramekins and grease them well with unsalted butter. This step helps the cakes come out easily. Dust the insides with cocoa powder. This prevents sticking and adds a nice flavor. In a microwave-safe bowl, combine 1/2 cup of butter and 1 cup of semi-sweet chocolate chips. Microwave this mix in 30-second intervals. Stir after each interval until it melts completely. It should be smooth and glossy. Let it cool for a few minutes before using. In a separate mixing bowl, whisk together 2 large eggs, 2 egg yolks, and 1/4 cup of granulated sugar. Whisk until the mix turns pale and thick. This should take about 3-4 minutes. Gently fold the melted chocolate mixture into the egg mix. Be careful not to deflate the eggs too much. Next, sift together 2 tablespoons of all-purpose flour and 1/4 teaspoon of salt. Fold this into the chocolate batter until just combined. Stir in 1 teaspoon of vanilla extract for extra flavor. Divide the batter evenly among the prepared ramekins. Place them in the preheated oven and bake for 12-14 minutes. The edges should be firm, but the center must remain soft. Keep an eye on them to avoid overbaking. Once done, remove the ramekins from the oven. Let them sit for about 1 minute. Carefully run a knife around the edges of each ramekin. Then, invert them onto serving plates. Dust with powdered sugar for a sweet finish. You can also add fresh berries for a lovely touch. Enjoy this decadent dessert right away! For the full recipe, check the details above. To get that oozy center, timing is key. Bake your lava cake for 12-14 minutes. The edges should be firm, while the center stays soft. If you bake too long, the center will harden. Keep a close eye on them! Ovens can vary. If your oven runs hot, reduce the time a bit. If it runs cool, add a minute or two. Every oven is unique. A simple test is to poke a toothpick in the edge. If the edge is set but the center is still jiggly, you’re good! Use ramekins for this recipe. They help shape the cake and give a nice presentation. A microwave-safe bowl works great for melting chocolate. Don't forget a whisk for mixing, and a spatula for folding ingredients. These tools make the process easier and more fun! For the full recipe, check the ingredients and instructions above. {{image_2}} You can change up the flavor of your chocolate lava cake easily. Adding espresso gives it a rich depth. Just mix in a teaspoon of instant espresso powder with the melted chocolate. Another option is orange zest. This adds a fresh, bright taste. Simply grate the zest from one orange and fold it into the batter. If you want a vegan chocolate lava cake, swap the eggs and butter. Use flax eggs instead. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. For butter, use coconut oil or vegan butter. These swaps keep the cake rich and delicious. Pair your lava cake with a scoop of vanilla ice cream for a classic combo. The cold ice cream balances the warm cake perfectly. You can also drizzle chocolate sauce or raspberry sauce over the top. Fresh berries make a great garnish too, adding color and flavor. For the full recipe, check the article above. To store leftover chocolate lava cake, let it cool first. Place each ramekin in the fridge. Cover them tightly with plastic wrap. You can keep them in the fridge for up to three days. If you want to save space, you can transfer the cakes to an airtight container. When you want to enjoy your leftover lava cake, preheat your oven to 350°F (175°C). Place the ramekin on a baking sheet. Heat it for about 8-10 minutes. Check if the center feels warm. If you prefer, you can microwave it for about 30 seconds. Just be careful not to overheat it. You can prepare the batter ahead of time. Simply mix it and pour it into the ramekins. Cover them and store in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time. This way, you can enjoy fresh lava cakes anytime! For the full recipe, check out the complete steps above. Chocolate lava cake is a sweet dessert that has a gooey, molten center. When you cut into it, warm chocolate flows out like a lava flow. It is rich, decadent, and perfect for chocolate lovers. This cake combines the texture of a soufflé and a brownie. It often has a crisp edge and a soft, warm core. You can tell when the cake is done by checking the edges. They should be firm and set, while the center remains soft. The baking time is usually around 12 to 14 minutes. If the edges look firm but the middle jiggles slightly, it's ready. You can also insert a toothpick; it should come out with some batter but not completely wet. Yes, you can use different types of chocolate in this recipe. Dark chocolate gives a rich flavor, while milk chocolate adds sweetness. White chocolate can also work, but it will change the taste. Just make sure to adjust the sugar if you're using a sweeter chocolate. Each type will give you a unique taste, so feel free to experiment! If your lava cake is not flowing, it may be overbaked. The center needs to remain soft for the gooey texture. Another reason could be the type of chocolate used; some chocolates may not melt as well. Lastly, make sure to follow the recipe closely, especially the baking time. If your lava cake is burnt, don't worry too much. You can cut off the burnt edges and serve the inside. If the center is still soft, you can spoon it out and serve it in a bowl. Adding a scoop of ice cream on top can help hide the burnt taste too. It’s not perfect, but it can still be tasty! For the full recipe, refer to the detailed instructions provided earlier. This article covers everything you need to make a delicious chocolate lava cake. You learned about the right ingredients, substitutes, and all the steps to create this tasty treat. I shared tips for perfect results and ways to change flavors or meet dietary needs. Remember to store leftovers properly and know how to reheat them. With these details, you can wow your friends with a dessert that melts in their mouths. Enjoy baking and have fun exploring your own variations!

Chocolate Lava Cake

Indulge in the ultimate dessert experience with this Decadent Chocolate Lava Cake recipe! In just 30 minutes, you can impress your friends and family with a rich, gooey chocolate center that oozes perfection. Follow our easy step-by-step instructions and discover tips for the best presentation with fresh berries and powdered sugar. Click through to explore this irresistible chocolate delight that will satisfy every sweet tooth!
Print Recipe Pin Recipe

Ingredients
  

1/2 cup (115g) unsalted butter

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 large egg yolks

1/4 cup (50g) granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

Powdered sugar for dusting

Fresh berries for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C). Grease four ramekins generously with butter and dust with cocoa powder to prevent sticking.

    In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring after each, until fully melted and smooth. Let it cool slightly.

      In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thick. This should take about 3-4 minutes.

        Gently fold the melted chocolate mixture into the egg mixture. Be careful to combine without deflating the eggs too much.

          Sift the flour and salt together, then fold into the chocolate batter until just combined. Finally, stir in the vanilla extract.

            Divide the batter evenly among the prepared ramekins.

              Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is still soft.

                Remove from the oven and let them sit for about 1 minute. Carefully run a knife around the edges of each ramekin, then invert onto serving plates.

                  Dust with powdered sugar and serve immediately, optionally garnishing with fresh berries for an extra touch.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4