Description
A foolproof, fast, and decadent chocolate lava cake with a rich, molten center. This easy dessert feels fancy but requires minimal effort and cleanup, making it perfect for weeknight treats or special occasions.
Ingredients
Scale
- 6 ounces (170g) dark chocolate chips or chunks (at least 60% cocoa)
- ½ cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 extra egg yolks, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons (16g) all-purpose flour
- 1 tablespoon (5g) unsweetened cocoa powder
- Cocoa powder for dusting ramekins
- Pinch of salt
- Vanilla bean ice cream or whipped cream for serving
- Fresh berries (raspberries or strawberries) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Grease 6 ramekins (6-ounce size) with butter, ensuring all corners and rims are coated. Dust with cocoa powder, tapping out excess.
- In a microwave-safe bowl, combine chopped chocolate and butter. Microwave on high for 30 seconds, stir, then continue in 15-second intervals until smooth and glossy. Alternatively, melt over a double boiler.
- In a separate medium bowl, vigorously whisk whole eggs, extra egg yolks, and sugar for about 1 minute until pale and thickened. Add vanilla extract and salt; whisk to combine.
- Pour the melted chocolate mixture into the egg mixture and whisk gently until combined.
- Sift in flour and cocoa powder. Fold in gently with a spatula or whisk until just combined. Do not overmix.
- Divide batter evenly among prepared ramekins, filling them about ¾ full.
- Place ramekins on a baking sheet and bake for exactly 6 minutes. Edges should be set but center soft and jiggly.
- Remove from oven and let rest for exactly 1 minute.
- Place a small plate over a ramekin, hold firmly, and flip over. Lift ramekin to release cake. Serve immediately.
Notes
Timing is critical; 6 minutes is the sweet spot for most ovens. If your oven runs hot, check at 5 minutes. For meal prep, fill ramekins up to 24 hours in advance, cover, and freeze. Bake frozen cakes for 7-8 minutes. Ensure eggs are room temperature to prevent chocolate from seizing. Do not overmix the flour to avoid a dense texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cake per serving
- Calories: 380
- Sugar: 32
- Sodium: 80
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: chocolate lava cake, molten chocolate cake, easy dessert, quick dessert, romantic dinner, gluten-free option, vegan option