Rich, soft-edged, and molten at the center, this chocolate lava cake is the kind of dessert that feels dramatic without asking much from you. It bakes fast, de-molds easily, and lands somewhere between cake and warm chocolate sauce.
Ingredients
- 60 g dark chocolate, chopped
- 30 g unsalted butter, plus more for greasing
- 1 large egg
- 1 egg yolk
- 25 g granulated sugar
- 10 g all-purpose flour
- 1/4 tsp vanilla extract
- pinch of sea salt
- powdered sugar, for dusting
- vanilla ice cream or fresh berries, for serving
Instructions
- 1Preheat the oven to 220°C and grease two ramekins well.
- 2Melt the chocolate and butter together until smooth, then stir in the vanilla.
- 3Whisk the egg, egg yolk, sugar, and salt until slightly thickened and glossy.
- 4Fold the melted chocolate into the egg mixture until combined.
- 5Fold in the flour just until no dry streaks remain.
- 6Divide the batter between the ramekins.
- 7Bake for 8 to 10 minutes, until the edges are set and the centers still look soft.
- 8Rest for 1 minute, then run a thin knife around the edges.
- 9Invert onto plates, dust with powdered sugar, and serve warm.
Cook's Note
Generously butter and dust your ramekins with cocoa powder so the cakes release cleanly; fill only two‑thirds full and bake until the edges are set and centers still soft, then let the cakes cool briefly before unmolding to preserve the molten center.
Best Served With
vanilla ice cream, fresh berries, or whipped cream
Why This Recipe Works
High heat sets the outside quickly while the center stays soft and molten. The short ingredient list keeps the texture clean and rich, with just enough structure to hold the cake together when de-molded.
Make It Yours
- Add a pinch of cinnamon for warmth.
- Add a small pinch of cayenne for heat.
- Use brown sugar for a darker, more caramel finish.
- Top with crushed pretzels or flaky salt for contrast.
- Serve with raspberry sauce for a sharper edge.
Leftover Strategy
Chocolate Lava Cake is best fresh. Refrigerate leftovers for up to 1 day and warm briefly, knowing the center will set more firmly after chilling.
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Pairing
Espresso or cold milk keeps the chocolate rich but balanced; crisp biscotti ↗ adds a simple pantry-side snap.
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