Easy Chocolate Lava Cake Recipe Anyone Can Master (Seriously!)

You will fall in love with this recipe with its rich molten chocolate center!

Ready in less than 30 minutes, this decadent dessert is sure to impress and is perfect for any occasion.

All you need are a handful of simple ingredients, and you’ll have this rich and fudgy chocolate treat in no time.

You won’t believe how easy it is to make molten chocolate lava cakes at home.

They are the perfect individual desserts that are purposefully slightly undercooked, resulting in a gooey and melty chocolate center that oozes out when you cut into it.

Ingredients

• 6 oz (168 g) bittersweet chocolate (use a bar for better quality, or chips in a pinch)
• 1/2 cup (113 g) unsalted butter, cut into pieces
• 2 large eggs
• 2 egg yolks
• 1/4 cup (50 g) granulated sugar
• 1/8 tsp salt
• 2 tbsp all-purpose flour
• Butter and flour for coating ramekins

Tools Needed

• 6 ramekins (4–5 oz each)
• Medium pot and heatproof bowl (or microwave-safe bowl for melting)
• Hand mixer or whisk
• Sifter or fine mesh strainer
• Spatula

Instructions

1. Prepare Ramekins
   • Preheat oven to 450°F (230°C).
   • Generously butter the inside of the ramekins, ensuring every corner is covered.
   • Lightly dust with flour, tapping out excess to prevent sticking.
2. Melt Chocolate and Butter
   • Use a double boiler: Fill a pot with 1–2 inches of water and place a heatproof bowl over it (without touching the water). Add chopped chocolate and butter. Stir occasionally until melted and smooth.
   • Alternatively, melt in the microwave in 30-second intervals, stirring in between.
   • Remove from heat and let cool slightly.
3. Make Egg Mixture
   • In a large bowl, beat eggs, yolks, sugar, and salt with a hand mixer on medium speed until pale yellow, thick, and fluffy (about 2–3 minutes).
4. Combine Chocolate and Eggs
   • Slowly pour the melted chocolate mixture into the egg mixture while stirring to prevent curdling.
5. Add Flour
   • Sift in 2 tbsp flour and gently fold until fully incorporated, ensuring no streaks remain.
6. Divide Batter
   • Evenly divide the batter into the prepared ramekins. (You can refrigerate them at this stage for up to 2 days; bring to room temperature before baking.)
7. Bake Lava Cakes
   • Place ramekins on a baking sheet and bake for 6–8 minutes. The edges should be set, and the center should have a slight jiggle.
8. Cool and Serve
   • Let the cakes cool in the ramekins for 1 minute.
   • Place a dessert plate over each ramekin, invert, and gently release the cake.
   • Dust with powdered sugar, garnish with raspberries, and serve immediately.

Tips

• Don’t overbake: Overbaking turns the cakes into regular chocolate cakes instead of having a molten center.
• Advance prep: Make the batter, pour into ramekins, and refrigerate up to 2 days. Bake just before serving.