Description
Chocolate lava cakes are rich, gooey chocolate cakes with a molten center that oozes out when cut into. Perfect for special occasions, romantic dinners, or as a homemade treat. Easily made gluten-free, dairy-free, or lower-sugar.
Ingredients
For the Cakes:
– 10 tbsp unsalted butter (substitute plant-based butter for vegan diets)
– ½ cup granulated sugar (substitute monk fruit or erythritol for low-sugar diets)
– 8 oz semisweet chocolate, chopped (use high-quality chocolate for best results)
– 4 large eggs
– 4 large egg yolks
– 1 tsp vanilla extract
– ½ cup all-purpose flour (substitute gluten-free flour if needed)
– ½ tsp fine sea salt
For Optional Garnishes:
– Fresh raspberries or strawberries
– Powdered sugar
– Whipped cream
– Vanilla ice cream
Instructions
- Preheat oven to 425°F (220°C). Grease 6 (6-ounce) ramekins generously with butter. Coat the insides with granulated sugar, tapping out the excess.
- Combine butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue heating in 30-second bursts, stirring between bursts, until melted and smooth. Alternatively, melt in a double boiler. Let cool slightly.
- In a medium bowl, vigorously whisk eggs, egg yolks, vanilla, and sugar until slightly thickened and pale in color (about 90 seconds).
- Gently fold the melted chocolate mixture into the egg mixture. Stir in flour and salt until just combined.
- Divide the batter evenly among the prepared ramekins.
- Bake for 10–12 minutes, or until the edges are firm and the top is set but the center remains runny. Add an additional minute if baking straight from the fridge.
- Run a knife around the edges to loosen. Invert onto dessert plates and let stand inverted for 30 seconds.
- Serve with fresh berries, powdered sugar, whipped cream, or ice cream if desired.
Notes
– Use high-quality chocolate: This ensures maximum richness and flavor. Avoid using chocolate chips, as they contain stabilizers that prevent smooth melting.
– Storage: Store leftover cakes in an airtight container in the fridge for up to 2 days. Reheat in the microwave or oven to restore warmth and gooeyness. Avoid leaving cakes at room temperature for extended periods.
– Customizations: Add cinnamon, espresso powder, or chili flakes for depth. Top with caramel sauce, crushed nuts, or toasted coconut for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cakes
- Method: Baking
- Cuisine: American / Classic Treats
Nutrition
- Serving Size: 1 cake
- Calories: ~350
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg