Save Decadent individual chocolate cakes with a warm, gooey molten center — perfect for an elegant dessert or a comforting treat.
I have made these mini chocolate lava cakes several times for special occasions and family gatherings, and they never fail to impress with their gooey centers and rich taste.
Ingredients
- Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate, roughly chopped, 100 g (7 tbsp) unsalted butter, plus extra for greasing
- Batter: 2 large eggs, 2 large egg yolks, 90 g (scant 1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
- For Serving (optional): Powdered sugar for dusting, fresh berries or vanilla ice cream
Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out the excess.
- Melt chocolate & butter:
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk eggs:
- In a mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla until pale and thick, about 2 minutes.
- Combine mixtures:
- Gently fold the melted chocolate mixture into the egg mixture until combined.
- Sift and fold:
- Sift in the flour and salt, and fold gently until just incorporated do not overmix.
- Divide batter:
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.
- Bake:
- Bake for 11 to 13 minutes until the edges are set but the centers are still soft and slightly jiggly.
- Rest and serve:
- Let rest for 1 minute. Run a thin knife around the edges invert onto plates and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.
Save This recipe always brings smiles when shared with family after dinner, making any occasion feel special.
Notes
For an optional twist add espresso powder or orange liqueur to the batter. Serve with fresh mint whipped cream or caramel sauce for extra indulgence.
Required Tools
6 ramekins (6 oz each), heatproof mixing bowls, whisk, rubber spatula, baking sheet
Allergen Information
Contains eggs milk (butter) and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.
Save Enjoy these decadent cakes fresh from the oven for the best molten center experience.
Recipe FAQ
- → What type of chocolate works best for these cakes?
Bittersweet or semisweet chocolate with at least 70% cocoa provides a rich, intense flavor and smooth texture.
- → How do I ensure the center stays molten?
Bake until edges are firm but centers remain soft and slightly jiggly; typically 11–13 minutes at 220°C (425°F).
- → Can I prepare these ahead of time?
Yes, assemble the batter and refrigerate before baking. Add 1–2 minutes to baking time when baking from cold.
- → What are suitable serving options?
Dust with powdered sugar and serve with fresh berries or vanilla ice cream for contrast and added indulgence.
- → Are there ways to enhance flavor variations?
Incorporate a pinch of espresso powder or a splash of orange liqueur into the batter for nuanced flavor twists.
- → Is special equipment required?
Use six 6-oz ramekins, mixing bowls, a whisk, spatula, and a baking sheet for best results.