Description
These chocolate lava cakes bake up with tender, fudgy edges and a warm molten chocolate middle—an easy dessert that feels totally restaurant-worthy.
Ingredients
Scale
- 6 ounces semi-sweet baking chocolate, chopped
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- Optional toppings: powdered sugar, vanilla ice cream, whipped cream, berries, chocolate sauce, salted caramel
Instructions
- Heat oven to 425°F. Spray four 6-ounce ramekins with nonstick spray and dust with cocoa powder; tap out extra. Place ramekins on a baking sheet.
- Melt butter and chopped chocolate together in a heat-proof bowl (microwave in short bursts, stirring until smooth).
- Whisk flour, confectioners’ sugar, and salt in a small bowl.
- Whisk eggs and egg yolks in another bowl until blended.
- Stir dry ingredients and eggs into melted chocolate until batter is thick and smooth.
- Divide batter evenly among ramekins.
- Bake 12–14 minutes, until sides look set and tops still look slightly soft.
- Cool 1 minute. Place a plate on top of each ramekin and carefully invert. Add toppings and serve immediately.
Notes
– Chocolate: Baking bars melt smoother than chocolate chips for a better molten center.
– Muffin pan option: Grease and cocoa-dust 6 muffin cups; bake 8–10 minutes; release with a spoon and invert onto plates.
– Make ahead: Portion batter into prepared ramekins, cover, and refrigerate up to 2 days. Let sit 30–60 minutes at room temp, then bake (add 1 minute if needed).
– Tools: 6-ounce ramekins, whisk, spatula, baking sheet.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American