Individual dark chocolate cakes, one cut open with a liquid molten chocolate center, light powdered sugar, white plate

Chocolate Lava Cakes

by

These individual chocolate lava cakes have softly set edges and a warm flowing center. A small batch of batter goes into four buttered ramekins, making a rich dessert to serve straight from the oven.

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Recipe at a Glance

  • Yield: 4 cakes
  • Preparation: 20 minutes
  • Cooking: 12 minutes
  • Chilling: No chilling; stand 1 minute before turning out

Table of Contents

Ingredients

Cakes

  • 120 g semisweet chocolate (about 55% cocoa), chopped
  • 100 g unsalted butter, plus extra for the ramekins
  • 40 g granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 20 g all-purpose flour
  • 1/8 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • Cocoa powder, for dusting the ramekins

To serve

  • Powdered sugar, optional

Before You Start

Use four equal-size ramekins so the cakes cook at a similar rate. Do not substitute a large cake tin.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare the ramekins

Heat the oven to 220°C (425°F). Butter four 150 ml ovenproof ramekins generously and coat the insides with cocoa, tapping out excess. Put them on a baking sheet.

2. Melt the chocolate

Melt the chocolate and butter together in a heatproof bowl over barely simmering water. Stir until smooth, remove from the heat and let cool for 5 minutes.

3. Make the batter

Whisk the whole eggs, yolks, sugar and vanilla for about 2 minutes until slightly thickened. Fold in the chocolate mixture. Sift in the flour and salt and fold just until no dry streaks remain.

4. Bake

Divide between the ramekins and bake for 10–12 minutes. The outer rim should be firm and the middle should still look soft and wobble slightly. Oven temperatures and ramekins vary, so inspect the cakes early.

5. Serve promptly

Stand for 1 minute. Run a thin knife around each edge, cover with a plate and carefully invert using oven gloves. Dust with powdered sugar if desired and serve immediately. The center will continue setting as the cakes cool.

Cook’s Tips

  • Use four equal-size ramekins so the cakes cook at a similar rate. Do not substitute a large cake tin.
  • Use a good baking chocolate bar rather than baking chips, which may melt differently.
  • The flowing center relies on an intentionally soft egg batter; use pasteurized eggs if serving someone who should avoid undercooked eggs.

Storage and Make-Ahead

For best results, bake only as many as you will serve. Unbaked batter can be covered in the refrigerator for up to 24 hours; allow an extra minute or two when baking from cold and follow the visual cues. Refrigerate leftover baked cakes for up to 2 days and reheat until hot; the centers will be more set.

Recipe Questions

Why is the middle solid?

The cakes may have baked too long or sat too long before serving. Start checking earlier next time.

Can I serve them in the ramekins?

Yes. Serve on heatproof saucers and warn guests that the ramekins are hot.

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