If you’re a chocolate lover and looking for a show-stopper dessert, this one is for you.
There is something truly magical about this dessert. When your guests first dig into the tender cake, you will be amazed at their reactions. Then just wait for their reactions when they take the first bite. We love to serve it with a scoop of homemade vanilla ice cream, but even just the cake by itself is unforgettable.
How To Make Chocolate Lava Cake
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The Tools and Ingredients You Will Need
The Tools You Will Need
Ramekins – 6 oz are best, but 8 oz will work, too.
Double boiler – Or place a metal bowl over a pot of lightly simmering water.
Sharp knife – For cutting around the cooked cakes.
There are just a handful of ingredients for these cakes, but the measurements are critical. Here’s what you’ll need to have on hand:
Butter – Unsalted. You’ll need to melt some for greasing the ramekins and then more for melting with the chocolate.
Cocoa powder – Unsweetened.
Dark chocolate – 60% bittersweet chocolate is recommended. We use Ghiradelli.
Eggs – You’ll need both whole eggs and egg yolks.
Sugar – Granulated.
Flour – All-purpose.
EXPERT TIP: Brush your ramekins with melted butter, chill them, and then brush with a second layer of melted butter and a dusting of cocoa powder not only makes removing the baked cakes easier, it maintains the chocolate appearance for serving.
Tips for Making Perfect Chocolate Lava Cakes
Choose High-Quality Chocolate – Use high-quality dark chocolate for the best flavor and texture. The chocolate should have a cocoa content of at least 60% to ensure a rich taste and a smooth melting consistency.
Melt Chocolate and Butter Together – Gently melt the chocolate and butter together using a double boiler or in short bursts in the microwave. This ensures they combine smoothly and prevents the chocolate from seizing, resulting in a silky batter.
Don’t Overmix the Batter – When combining the melted chocolate with the eggs and flour, mix until just combined. Overmixing can lead to a denser texture, which may prevent the lava center from forming properly.
Properly Grease the Ramekins – Generously grease the ramekins with butter and dust them with cocoa powder to prevent sticking. This step is crucial for ensuring the cakes release easily after baking, allowing you to achieve that perfect molten center when you invert them onto a plate.
EXPERT TIP: Do your best to add equal amounts of batter across all of the ramekins. Start with one large spoonful in the first and then continue with the rest, and then add more across all ramekins that are filled. They should be about two-thirds full.
How To Serve
You’ll definitely want to time these so they are served soon after they come out of the oven.
If you wait too long, the molten interior will thicken and no longer flow when cut into
We use a fine-mesh sieve to dust the tops of the cakes with powdered sugar. A nice tart fruit, such as cranberries, is the perfect complement to the richly sweet cake.
A scoop of homemade vanilla ice cream or a dollop of whipped cream is a wonderful addition, too.
EXPERT TIP: Don’t overcook the cakes! The sides will just start to pull away from the edge of the ramekin when you remove them from the oven. There may be some simmering chocolate on the sides of the cake. This is normal. Allow the cakes to rest for 3 to 5 minutes before inverting them. Test one cake, if it’s too gooey, place them all back in the oven for another 2 minutes.
Other Amazing Chocolate Dessert Recipes to Try
If you love chocolate as much as we do, you will want to try each and every one of these recipes. They are decadent and so delicious!
- Classic Chocolate Cake
- Chocolate Meringue Pie
- Chocolate Delight from Scratch
- Ultimate Fudge Brownies
- Triple Chocolate Mousse Cake
- Mint Chocolate Ice Cream
- Chocolate Chunk Cookies
- German Chocolate Cake
- Chocolate Cupcakes with Meringue Filling
- Chocolate Eclairs
These are all a chocolate lover’s dream come true. But, in the meantime, isn’t this chocolate masterpiece calling your name?
This dessert is not only stunning in presentation, the taste is off the charts.
It’s perfect for any special occasion.
If possible, weigh the ingredients on a kitchen scale, and keep an eye on the cakes as they bake.
Every bite is a chocolate lover’s dream come true.
Ready to make the best chocolate dessert of all time? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chocolate Lava Cake
Video
Equipment
- 1 measuring scale not 100% necessary, but very helpful
Ingredients
- 3 tablespoon unsalted butter melted
- cocoa powder for dusting
- 6 oz dark chocolate 60% bittersweet baking chocolate
- 13 tablespoon unsalted butter chilled and cubed
- 4 large eggs
- 4 large egg yolks
- 6.7 oz sugar a little less than 1 cup (192 grams)
- 6.6 oz all-purpose flour a little more than 1 cup (187 grams)
- confectioners' sugar for dusting
- 1 cup fresh cranberries for garnish, optional
Instructions
- Brush melted butter on the inside of the ramekins. Place in the freezer for 10 to 15 minutes. Brush with more melted butter and then sprinkle the cocoa powder inside the ramekins. Shake to completely coat the ramekins, and then tap out excess.3 tablespoon unsalted butter, cocoa powder
- Use a double boiler (with water in the bottom pot) or a heatproof bowl over a bowl of simmering water to gently melt the chocolate and butter. Remove from heat and let cool for 10 minutes.6 oz dark chocolate, 13 tablespoon unsalted butter
- In a large bowl, use an electric hand mixer to beat together the eggs, egg yolks, and sugar until so thick that a spoon dragged across the top of the mixture leaves a trail.4 large eggs, 4 large egg yolks, 6.7 oz sugar
- Sift the flour into the egg mixture and then beat until incorporated. Pour the melted chocolate mixture into the egg mixture one-third at a time, beating well between additions until completely combined.6.6 oz all-purpose flour
- Evenly divide the mixture across the prepared ramekins. Chill them for 20 minutes.
- Preheat oven to 400°F while the cakes are chilling.
- Place ramekins on a baking sheet and cook for 13 minutes, or until the tops are solid and just starting to pull away from the sides. Remove from the oven and let rest in the ramekins for 3 to 5 minutes.
- Use a thin sharp knife to loosen the sides of the cake from the sides of the ramekins. Invert the cakes onto serving plates and gently remove them from the ramekins.
- Sprinkle with confectioner's sugar and garnish with fresh fruit, if desired. Serve at once.confectioners' sugar, 1 cup fresh cranberries
Dart says
This is my absolute favorite dessert to make and it always impresses. I recently made a Mexican chocolate version where I added cinnamon and a tiny amount of cayenne pepper for some heat
Kris Longwell says
Dart!!! We LOVE that you are making our lava cake and enjoying it! We love these so much and your Mexican version sounds divine! Now we need to try that!!! Hope all is well! Always great to hear from you! xo
Wes says
If you want to impress, make this dessert. Chocolate lovers will LOVE this dessert. Serve warm for the maximum “lava” flow!
Ikkayees Indian Restaurant Liverpool says
Thank you for this recipe.
Kris Longwell says
Of course!
Bonnie Johnson says
Can these be made ahead of time and cooked after the meal is done and guests are ready for dessert?
Kris Longwell says
Hi Bonnie! So sorry for the delayed response. Yes…you can make the better a couple hours in advance. Pour into the ramekins and then cover with plastic wrap. Keep them at room temperature and then bake following the recipe. Let us know if you try them and how they turn out! Best, Kris & Wesley