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Chocolate lava cake with molten chocolate center on a white plate with vanilla ice cream and sliced strawberries.

Chocolate Lava Cake

Rich chocolate lava cakes with soft molten centers, ready in under 30 minutes and ideal for date night or dinner parties.
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Course: Dessert
Cuisine: American
Keyword: Date Night Dessert, Dinner Party Dessert, Easy Chocolate Dessert, Special Occasion Dessert
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6
Calories: 383kcal
Author: Jennifer Locklin

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Ingredients

Instructions

Prepare Oven and Ramekins

  • Preheat oven to 450°F.
  • Butter and lightly flour six 4- to 5-ounce ramekins.
  • Place ramekins on a baking sheet.

Melt Chocolate and Butter

  • Combine butter and chopped chocolate in a double boiler over low heat.
    ½ cup salted butter, 6 ounces bittersweet chocolate bar
  • Stir until fully melted and smooth.
OR
  • Place butter and chocolate in a microwave-safe bowl.
  • Microwave in 30-second intervals, stirring between each, until melted and smooth.

Mix Egg Base

  • In a large mixing bowl, combine whole eggs, egg yolks, sugar, and salt.
    2 large eggs, 2 large egg yolks, ¼ cup granulated sugar, ⅛ teaspoon kosher salt
  • Beat on medium speed until thick and pale yellow.

Combine Batter

  • Fold the melted chocolate mixture into the egg mixture.
  • Add flour and fold gently until fully combined.
    2 tablespoons all-purpose flour
  • Divide batter evenly among prepared ramekins.

Bake

  • Bake for 6 to 8 minutes.
  • Cakes are done when the sides are firm and the centers remain soft and slightly jiggly. Do not over-bake.

Unmold and Serve

  • Cool cakes in ramekins for 1 minute.
  • Place a small dessert plate over each ramekin.
  • Carefully invert and let stand about 10 seconds.
  • Lift off ramekin to release cake.
  • Dust with powdered sugar or garnish as desired.
  • Serve immediately.

Notes

Substitutions
  • Unsalted butter may be used; add an additional pinch of salt.
  • Bittersweet chocolate may replace semisweet chocolate.
  • Gluten-free all-purpose flour blend may replace regular flour.
Serving Suggestions and Pairings
  • Serve with vanilla ice cream, whipped cream, or fresh berries.
  • Pair with coffee, espresso, or milk.
Storage
  • Unbaked batter may be covered and refrigerated up to 24 hours.
  • Bring batter to room temperature before baking.
Freezing
  • Filled ramekins may be frozen up to 1 month.
  • Bake directly from frozen at 450°F for 10 to 12 minutes.

Nutrition

Serving: 1 cake | Calories: 383kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 199mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 659IU | Calcium: 39mg | Iron: 2mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.