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Chocolate Lava Cake

Individual-portion baked dark chocolate cake with a fully set exterior and a warm, flowing molten center. This chocolate lava cake uses 7 ingredients, bakes in 11 to 13 minutes, and can be prepped up to 24 hours ahead.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • Softened butter for greasing about 1 tbsp total
  • 1 tbsp unsweetened cocoa powder for dusting
  • 170 g / 6oz dark chocolate 60–70% cocoa, finely chopped
  • 115 g / ½ cup unsalted butter cut into pieces
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 100 g / ½ cup granulated sugar
  • 30 g / ¼ cup all-purpose flour
  • 1 tsp vanilla extract
  • ⅛ tsp salt

Equipment

  • 1 Pan 4 × 6-oz ramekins

Method
 

  1. Preheat oven to 425°F (220°C) for at least 20 minutes. Brush ramekins with softened butter, dust with cocoa powder, tap out excess. Refrigerate on a baking sheet.
  2. Melt chocolate and butter together in 30-second microwave intervals, stirring after each, until completely smooth. Cool for 5 minutes.
  3. Whisk eggs, egg yolks, and sugar for 90 seconds until pale and slightly thickened. Add vanilla and whisk 10 seconds more.
  4. Pour warm chocolate into egg mixture in a slow stream, folding gently. Sift in flour and salt; fold with 10 to 12 strokes until no streaks remain. Divide evenly among 4 ramekins, filling ¾ full.
  5. Bake on center rack 11 to 13 minutes until edges are set and center has a slight jiggle. Run a knife around each ramekin, invert onto a warmed plate, wait 10 seconds, lift ramekin. Serve immediately.

Notes

  • Run a test bake before a dinner party to confirm your oven's exact timing — ovens vary by up to 3 minutes.
  • From refrigerator (prepped ahead): add 1 to 2 minutes to the bake time.
  • From frozen: bake at 425°F for 14 to 16 minutes directly from frozen — no thawing needed.
  • Ramekin must be 6-oz. Larger ramekins require more bake time and reduce the molten window.
  • Chocolate quality matters more here than in almost any other recipe — use a bar you would eat on its own.