Cocoa Dark Chocolate Lava

Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.

This recipe quickly became a favorite in my household because of its gooey center and easy preparation.

Ingredients

• Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing, 2 tbsp unsweetened cocoa powder
• Batter: 2 large eggs, 2 large egg yolks, 100 g (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, Vanilla ice cream or whipped cream, Fresh berries

Instructions

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Step 1:

Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.

Step 2:

In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth. Remove from heat and whisk in cocoa powder.

Step 3:

In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.

Step 4:

Gently fold the melted chocolate mixture into the egg mixture until just combined.

Step 5:

Sift the flour and salt over the batter and fold in until smooth and glossy.

Step 6:

Divide the batter evenly into the prepared ramekins.

Step 7:

Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft. Do not overbake.

Step 8:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.

Step 9:

Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

Check price on Amazon

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

Check price on Amazon

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My family loves the moment when they break into the cake and the molten chocolate flows out every time.

Notes

Substitute gluten-free flour for a gluten-free version. Pair with a glass of Ruby Port or a bold Cabernet Sauvignon.

Required Tools

4 ramekins (6 oz/180 ml each), Mixing bowls, Whisk, Heatproof bowl and saucepan (for double boiler), Sifter, Baking sheet

Allergen Information

Contains Eggs dairy (butter) gluten (wheat flour). May contain Soy in some chocolate. Always check ingredient labels for potential allergens.

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Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

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Serve immediately for the best molten lava effect and enjoy your decadent dessert.

Recipe Questions

→ How do I achieve the molten center?

Baking the cakes briefly at a high temperature ensures the edges set while the middle remains soft and gooey. Timing between 11 to 13 minutes is key.

→ Can I prepare these in advance?

You can assemble the batter and refrigerate it for a few hours before baking. Bake fresh just before serving for the best molten effect.

→ What is the best way to melt the chocolate?

Use a double boiler method by melting chocolate and butter gently over simmering water, stirring until smooth to avoid burning.

→ Are substitutions possible for dietary needs?

Gluten-free flour can replace all-purpose flour for gluten-sensitive diets, and dairy-free butter alternatives may work but may slightly alter texture.

→ How should these be served?

Dust with powdered sugar and serve warm alongside vanilla ice cream or fresh berries for a balance of temperature and flavor.