Chocolate Lava Cake Recipe

A gray plate with a single molten lava cake served with strawberries and raspberries.

5 from 1 vote

Rich and moist chocolate cake (like a brownie) with a gooey molten center. This recipe is super easy to make and easily doubled as needed.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate cake

Servings: servings

Calories: 834kcal

Author: Tricia

Ingredients

4 ounces good quality bittersweet chocolate chopped
4 tablespoons unsalted butter (56g or 2oz) cut into ½-inch pieces (plus extra for buttering the ramekins)
⅔ cup powdered sugar (80g)
dash of salt
¼ cup all-purpose flour (30g)
1 whole large egg
2 large egg yolks
½ teaspoon vanilla extract
¼ teaspoon instant espresso powder

For serving:

raspberries
strawberries
vanilla ice cream
lightly sweetened whipped cream
powdered sugar for dusting

Instructions

Preheat the oven to 400°F. Butter 2 ramekins or custard cups (see Notes below and place on a baking sheet; set aside.
Add the butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost completely melted. Remove from the microwave and stir until smooth.
Using a rubber spatula fold in the powdered sugar, a dash of salt and flour. Don’t worry if it’s not completely mixed. Mixture will be thick.
In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and espresso powder. Whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined. Use a spatula to smash any lumps.
Divide the batter between the 2 ramekins and bake at 400℉ for 15 minutes for a very gooey center or 16 minutes for less. The edges will be firm but the center will be runny.
Allow the cakes to rest for 5 minutes before serving. Gently run a knife around the top edge of the ramekin to loosen the cake. Place a serving plate over the top of the ramekin and flip it over / invert onto the serving plate. Slowly remove the ramekin making sure the cake has released. If the cake has not dropped to the plate, allow it to rest for a minute or two then gently pound the plate on a counter top. TIP: Don't allow the cakes to sit in the ramekin any longer than 5 minutes or they may stick.
Sift a little powdered sugar on top, add fresh raspberries or strawberries and a small scoop of vanilla ice cream if desired. Serve and enjoy.

Notes

RAMEKINS: This recipe has been perfected using two (7-ounce) 4” x 2.5” ramekins. If you’re not positive about the size of your ramekins, make sure they will hold about 1 cup and have similar dimensions as those mentioned above.
Easily doubled!
The cake batter can be made ahead and refrigerated until needed. Bring to room temperature 30 minutes before baking.
Don't bake the cakes longer than 15 or 16 minutes. At 18 minutes the cakes will be baked through with no molten center.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition