Note 1: Use a high-quality dark chocolate bar that’s meant for eating, such as Ghirardelli, Lindt, or Whittaker’s. Aim for chocolate with 50–60% cocoa content for the best flavor and texture. Avoid using chocolate chips or compound chocolate, as they contain stabilizers and additives that will prevent the center from becoming perfectly molten.
Note 2: If you’re using a fan-assisted (convection) oven, reduce the baking temperature by approximately 15–20°C to avoid overbaking and ensure even results.
Note 3: To avoid overbaking your lava cakes, consider baking a test cake first to determine the perfect timing for your oven. If 11 minutes results in a cake that’s too firm, reduce the bake time slightly in your next batch. On the other hand, if 11–12 minutes doesn’t seem enough, you can increase the bake time by another minute or so. Adjust according to how gooey or set you want the center to be.
Melt-in-Your-Mouth Chocolate Lava Cake
Chocolate lava cake is a luscious dessert with a firm outer shell and a flowing molten center, created with simple ingredients for a luxurious experience. Its versatility, rich flavor, and dramatic presentation make it a timeless favorite for special occasions and everyday indulgence.
Ingredients
- ½ cup 113 g unsalted butter
- 1 cup 170 g semi-sweet chocolate – about 6 ounces; choose high-quality chocolate with 50–60% cocoa content (see note 1)
- ¼ cup 50 g soft light brown sugar
- ½ teaspoon vanilla extract or essence
- ⅛ teaspoon salt
- 2 large eggs at room temperature
- 2 egg yolks at room temperature
- 3 tablespoons 24 g all-purpose flour
- 2 tablespoons powdered sugar for dusting before serving
Instructions
- Preheat your oven to 220°C (430°F) using the conventional setting (refer to note 2 if using a fan-assisted oven), and generously grease and flour four 3.5-inch (6-ounce) ramekins. If your ramekins are slightly larger or smaller, that’s perfectly fine—just be prepared to adjust the baking time accordingly.
- Place the butter and chocolate in a heatproof bowl. Melt the mixture using a double boiler or in the microwave (the microwave is often quicker and more convenient). If using a microwave, heat in 20-second intervals, stirring between each burst, until the chocolate is nearly melted. At that point, continue stirring to allow the residual heat to finish melting it completely. Once the mixture is smooth, set it aside.
- In a large mixing bowl, combine the brown sugar, vanilla extract, salt, whole eggs, and egg yolks. Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat the mixture on medium speed for about 5 minutes until it becomes thick and pale. The batter should be able to form ribbons that briefly sit on top before sinking back in.
- Sift the all-purpose flour directly into the egg mixture, then pour in the melted chocolate and butter mixture. Using a spatula, gently fold everything together until the batter is smooth and evenly mixed.
- Divide the batter evenly between the prepared ramekins, filling each about three-quarters full. Tap each ramekin gently on the countertop to release any trapped air bubbles, then place them all on a baking tray. Bake for 11 to 12 minutes, or until the edges appear set but the centers still jiggle slightly when touched. (If you're concerned about overbaking, see note 3 for guidance.)
- Allow the cakes to cool in their ramekins for about one minute. Then, using a tea towel or oven mitts to protect your hands from the heat, carefully invert each ramekin onto a serving plate or saucer. Let them rest for another 15 seconds before gently lifting the ramekin—if properly greased, it should release easily.
- Dust with powdered sugar just before serving. For an extra treat, add a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of fresh berries on the side.