Chocolate Lava Cake
A decadent individual chocolate cake with a molten, gooey dark chocolate center that flows like lava when cut into. The exterior is set like a tender sponge while the interior remains impossibly creamy. Best served immediately with vanilla bean ice cream.
Ingredients
- •150 g Dark chocolate
- •0.5 cup Butter
- •2 large Eggs
- •2 pieces Egg yolks
- •100 g Sugar
- •2 tbsp Flour
- •1 tsp Vanilla
- •1 tsp Vanilla extract
- •0.25 tsp Salt
- •2 tbsp Powdered sugar
- •1 tbsp Cocoa powder
Instructions
- 1
Preheat oven to 425Ã'Į™Ã'šÃ‚¯ÃƒÆ’'ƒâ€šÃ'šÃ‚¿ÃƒÆ’'ƒâ€šÃ'šÃ‚½F (220Ã'Į™Ã'šÃ‚¯ÃƒÆ’'ƒâ€šÃ'šÃ‚¿ÃƒÆ’'ƒâ€šÃ'šÃ‚½C). Grease 4 ramekins with butter and dust with cocoa powder, tapping out excess.
💡 Proper prep prevents sticking - this is the difference between clean presentation and disaster.
- 2
Melt 115g butter with 170g dark chocolate in a double boiler, stirring until smooth. Remove from heat and let cool slightly.
💡 Don't overheat chocolate - it will seize. Remove from heat the moment it's smooth.
- 3
Whisk 2 whole eggs with 2 egg yolks and 100g sugar until thick and pale, about 3 minutes. Fold in the chocolate mixture.
💡 Whisk vigorously to incorporate air - this is what creates the contrast between the molten center and the cake exterior.
- 4
Sift in 60g flour and a pinch of salt. Fold gently until just combined - don't overmix.
💡 Overmixing develops gluten and makes the cake tough. A few lumps are perfectly fine.
- 5
Divide batter among prepared ramekins. Can refrigerate up to 24 hours at this point.
💡 The make-ahead option is a lifesaver for dinner parties - just bake 12-14 minutes from cold.
- 6
Bake at 425Ã'Į™Ã'šÃ‚¯ÃƒÆ’'ƒâ€šÃ'šÃ‚¿ÃƒÆ’'ƒâ€šÃ'šÃ‚½F for exactly 12-14 minutes. The edges should be set but center jiggly. Rest 1 minute, then invert onto plates.
💡 Timing is critical - 12 minutes for gooey center, 14 for slightly more set. Carryover cooking continues for 2 minutes.