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Foolproof Classic Chocolate Lava Cake for a Gooey Center Dessert

Close-up of a warm chocolate lava cake with molten center oozing onto a white plate.
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Make this decadent chocolate lava cake easily at home. This recipe delivers crisp edges and a warm, silky molten center every time, perfect for a quick indulgence or impressing guests.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 4 ounces unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Unsweetened cocoa powder, for dusting ramekins
  • Butter, softened, for greasing ramekins

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Generously butter four 6-ounce ramekins. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir until the mixture is completely melted and smooth. Remove from heat and let it cool slightly.
  3. In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Sift the flour and salt over the chocolate mixture. Fold the dry ingredients in with a spatula until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the four prepared ramekins.
  7. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing is key for the molten center.
  8. Let the lava cakes cool in the ramekins for 1 minute. Carefully run a thin knife around the edge of each cake. Place a serving plate upside down over the ramekin, then invert the plate and ramekin together. Lift the ramekin off.
  9. Serve your warm chocolate lava cake immediately with ice cream or fresh berries.

Notes

  • For a Nutella dessert idea, replace 1 ounce of the bittersweet chocolate with 1 ounce of Nutella and stir it in with the melted chocolate and butter.
  • If you are making these ahead, you can refrigerate the filled ramekins for up to 24 hours. Add 2 to 3 minutes to the baking time if baking straight from the refrigerator.
  • To achieve restaurant style dessert at home, dust the finished cake with powdered sugar before serving.

Nutrition

Find it online: https://cookingzenith.com/quick-lava-cake-recipe-gooey-center-dessert/