Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: French
Ingredients: 113 g Bittersweet chocolate (Chopped, about 4 oz); 113 g Unsalted butter (Plus extra for ramekins, about 1/2 cup); 2 whole Large eggs; 2 each Egg yolks; 50 g Granulated sugar (About 1/4 cup); 30 g All-purpose flour (About 2 tbsp, sifted); 0.25 tsp Kosher salt (Pinch); 15 g Unsweetened cocoa powder (For dusting ramekins, about 2 tbsp); 15 g Powdered sugar (For serving, about 2 tbsp)

Prep Time

15 min

Cook Time

12 min

Total Time

27 min

Ingredients

113 g Bittersweet chocolate · Chopped, about 4 oz
113 g Unsalted butter · Plus extra for ramekins, about 1/2 cup
2 whole Large eggs
2 each Egg yolks
50 g Granulated sugar · About 1/4 cup
30 g All-purpose flour · About 2 tbsp, sifted
0.25 tsp Kosher salt · Pinch
15 g Unsweetened cocoa powder · For dusting ramekins, about 2 tbsp
15 g Powdered sugar · For serving, about 2 tbsp

Equipment

6-ounce ramekins
Alternative: Muffin tin with liners for smaller portions
Mixing bowls
Alternative: One large and one medium
Whisk or electric mixer
Alternative: Hand whisk if no mixer
Baking sheet
Alternative: Direct on oven rack
Microwave-safe bowl
Alternative: Double boiler on stovetop

★ = Essential

Instructions

Preheat oven to 425°F (220°C). Butter four 6-ounce ramekins and dust with Unsweetened cocoa powder. Tap out excess.
Prep ramekins
✓ Checkpoint: Ramekins evenly coated with thin layer of cocoa
💡 Chef's Tip: This prevents sticking and adds chocolate flavor
Melt Bittersweet chocolate and Unsalted butter together in microwave-safe bowl. Heat in 20-second intervals, stirring until smooth. Let cool slightly.
Melt chocolate
✓ Checkpoint: Mixture glossy and fully melted, no lumps
In separate bowl, whisk Large eggs, Egg yolks, and Granulated sugar until pale and thickened, about 2 minutes.
Whisk eggs
✓ Checkpoint: Mixture ribbons off whisk
💡 Chef's Tip: Use electric mixer for best volume
Gently fold chocolate mixture into egg mixture. Sift in All-purpose flour and Kosher salt, fold until just combined. Do not overmix.
Fold batter
✓ Checkpoint: Batter smooth with no flour streaks
💡 Chef's Tip: Fold gently to keep air in for light texture
Divide batter evenly among prepared ramekins. Place on baking sheet.
Fill ramekins
✓ Checkpoint: Ramekins filled to 3/4 full
Bake until edges are set but centers jiggle slightly, 11-13 minutes. Let rest 1 minute, then run knife around edges and invert onto plates.
Bake cakes⚠️ Critical step
✓ Checkpoint: Edges firm, center soft and wobbly; toothpick in center should come out with wet batter
💡 Chef's Tip: Oven times vary; start checking at 11 minutes to avoid overbaking
Dust with Powdered sugar and serve immediately. Cut open to reveal molten center.
1 min
✓ Checkpoint: Warm cake with flowing chocolate interior

Nutrition

(per serving)

420

Calories

Protein

32g

Carbs

32g

Fat

Fiber

Storage

Refrigerator: 2 days

Freezer: 1 months

Store baked cakes covered in fridge. Freeze unbaked batter in ramekins, wrapped tightly.

Reheating: Reheat in 350°F oven for 8-10 minutes from fridge. Microwave 20-30 seconds but center may not be as molten. Avoid multiple reheats.

Variations

Raspberry Chocolate Lava Cake: Add 1/4 cup fresh raspberries to batter before baking. Serve with raspberry coulis.
Peanut Butter Stuffed: Place 1 tsp peanut butter in center of each ramekin before adding batter. Increases richness.
Vegan Version: Replace butter with coconut oil, eggs with flax eggs (2 tbsp flax + 5 tbsp water), chocolate with dairy-free. Bake 1 minute longer.

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