Name: Chocolate Lava Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 4 oz semi-sweet or bittersweet chocolate (high quality); 1/2 cup unsalted butter (plus more for greasing); 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tbsp all-purpose flour; 1 tsp vanilla extract; Pinch of salt; Optional: cocoa powder or powdered sugar for dusting

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Why You’ll Love This Recipe

These Chocolate Lava Cakes are incredibly simple to make yet feel fancy and indulgent. You only need a handful of ingredients and about 20 minutes from start to finish. The contrast between the tender outer cake and the luscious melted chocolate inside creates a memorable dessert experience. Whether served with a dusting of powdered sugar, a scoop of ice cream, or fresh berries, they always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Semi-sweet or bittersweet chocolate
Unsalted butter
Eggs
Egg yolks
Granulated sugar
All-purpose flour
Vanilla extract
Salt
Optional: cocoa powder or powdered sugar for dusting

Directions

Preheat your oven to 425°F (220°C) and grease 4 ramekins generously with butter. Lightly dust with cocoa powder to prevent sticking.
In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave in short bursts. Stir until smooth.
In a separate bowl, whisk together the eggs, egg yolks, sugar, vanilla extract, and a pinch of salt until light and slightly thickened.
Slowly add the melted chocolate mixture into the egg mixture, stirring constantly to combine.
Gently fold in the flour until just incorporated—do not overmix.
Divide the batter evenly among the prepared ramekins.
Place ramekins on a baking sheet and bake for 12–14 minutes. The edges should be set, but the centers will look slightly soft.
Remove from oven and let sit for 1 minute. Run a knife around the edges and carefully invert onto plates.
Serve immediately, optionally dusted with powdered sugar or topped with ice cream or berries.

Servings and timing

This recipe makes 4 individual lava cakes.
Prep time: 10 minutes
Cook time: 12–14 minutes
Total time: 22–24 minutes

Variations

Peanut butter center: Drop a teaspoon of peanut butter into the center of each ramekin before baking.
Raspberry twist: Add a fresh raspberry or a spoonful of raspberry jam into the center for a fruity surprise.
Spicy version: Add a pinch of cayenne pepper or chili powder to the batter for a touch of heat.
Mocha lava cakes: Add a teaspoon of instant espresso powder to intensify the chocolate flavor.
Gluten-free option: Use almond flour or a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Chocolate Lava Cakes are best enjoyed fresh, but you can refrigerate any leftovers for up to 2 days. Reheat in the microwave for about 20–30 seconds to remelt the center. Unbaked batter can be stored in the ramekins, covered, in the fridge for up to 24 hours before baking.

FAQs

Can I make chocolate lava cakes ahead of time?

Yes, you can prepare the batter and fill the ramekins ahead of time. Store them in the fridge and bake just before serving.

What type of chocolate should I use?

Use high-quality semi-sweet or bittersweet chocolate for the best flavor and texture.

Can I freeze chocolate lava cakes?

It’s best to freeze the unbaked cakes. Cover the ramekins tightly, freeze, then bake directly from frozen, adding a couple of extra minutes to the bake time.

Why is my lava cake overcooked?

Overbaking will solidify the center. Bake until the edges are set but the middle still jiggles slightly.

Do I need ramekins?

Ramekins work best, but you can also use a muffin tin—just adjust the bake time slightly and grease well.

Can I use chocolate chips?

Yes, but choose high-quality chips without stabilizers for the best melting results.

What should I serve with chocolate lava cakes?

Vanilla ice cream, whipped cream, fresh berries, or a drizzle of caramel sauce all complement the rich chocolate well.

How do I know when they’re done baking?

The tops should be puffed and the edges set. The centers will look slightly underdone—that’s perfect.

Can I make this recipe dairy-free?

Yes, use dairy-free chocolate and a plant-based butter alternative.

Can I make a larger batch?

Absolutely. Double or triple the recipe as needed, and bake in batches or with additional ramekins.

Conclusion

Chocolate Lava Cakes are the ultimate quick-yet-decadent dessert that never fails to wow. With their rich chocolate flavor and molten center, they bring restaurant-quality indulgence straight to your kitchen. Perfect for date nights, dinner parties, or a cozy night in, this recipe is as simple as it is impressive.