Chocolate lava cakes have an irresistible, rich molten chocolate centers and are made using just a handful of simple ingredients. Ready in less than 30 minutes, this quick and easy dessert is sure to impress your guests.
How to Make The Best Chocolate Lava Cakes: A Step-by-Step Guide
There’s something irresistibly indulgent about chocolate lava cakes. With their rich, molten centers and perfectly baked exteriors, they’re a dessert that never fails to impress. The best part? These seemingly sophisticated treats are surprisingly easy to make at home and can be done in under 30 minutes. Whether you’re planning a romantic dinner or a cozy night in, this recipe will become your go-to for decadent dessert perfection.
What You Need to Make this Chocolate Lava Cake Recipe
Ingredients
For this recipe, you’ll need:
- 3/4 cup unsalted butter
- 3 eggs
- 1/3 cup plus 1 tbsp. granulated sugar
- 1/4 cup all-purpose flour
- 8 ounces good-quality bittersweet chocolate, chopped
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Optional: powdered sugar, whipped cream, or vanilla ice cream for serving
Equipment
- 6 (6-ounce) ramekins
- Baking sheet
- Mixing bowls
- Whisk or electric mixer
- Microwave or double boiler
How to Make Chocolate Lava Cakes
Step 1: Prepare Your Ramekins
Start by preheating your oven to 425°F (220°C). Generously grease your ramekins with butter or cooking spray, ensuring the entire interior is coated. Lightly dust them with cocoa powder to prevent sticking and enhance the chocolate flavor. Place the ramekins on a baking sheet for easy handling.
Step 2: Melt the Chocolate and Butter
Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, you can melt the ingredients over a double boiler.
Step 3: Make the Batter
In a separate bowl, whisk together the eggs, and sugar until the mixture becomes pale and slightly thickened. Slowly fold the melted chocolate mixture into the eggs, mixing gently to maintain the batter’s airiness. Finally, add the flour and fold until just combined.
Step 4: Fill the Ramekins
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. This ensures there’s room for the cakes to rise without overflowing.
Step 5: Bake to Perfection
Bake the lava cakes in the preheated oven for 10-12 minutes. The edges should be set, but the centers should still jiggle slightly when shaken. Be careful not to overbake—the molten center is what makes these cakes special.
Step 6: Serve and Enjoy
Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of each cake to loosen them, then invert them onto serving plates. Serve immediately with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate treat.
Tips for Success
- Use high-quality chocolate: The flavor of the cakes depends heavily on the chocolate you choose. Opt for semi-sweet or bittersweet chocolate with at least 60% cocoa content. I recommend Guittard or Valrhona chocolate.
- Don’t skip the ramekin prep: Properly greasing and dusting the ramekins is crucial for easy release.
- Customize the flavor: Add a pinch of espresso powder to enhance the chocolate flavor, or choose from a variety of toppings like fresh berries, whipped cream, ice cream, etc.
With this simple yet luxurious recipe, you’ll have perfect chocolate lava cakes ready to impress your guests or satisfy your sweet tooth. Enjoy every gooey, chocolatey bite!
Video Tutorial
Let’s make these Chocolate Lava Cakes together! Head over to my YouTube channel or click the video below for the step-by-step tutorial.
Chocolate Lava Cakes
Ingredients
For the Lava Cakes
- 3/4 cup unsalted butter
- 3 eggs
- 1/3 cup plus 1 tbsp. granulated sugar
- 1/4 cup all-purpose flour
- 8 ounces good-quality bittersweet chocolate, chopped
- 1 teaspoon vanilla
- 1/4 teaspoon salt
For the Hazelnuts
- 1/2 cup hazelnuts, chopped
For the Whipped Sour Cream Topping
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar, measured then sifted
- 1/2 teaspoon vanilla
- 1/4 cup sour cream
Instructions
For the Lava Cakes
- Preheat your oven to 425 degrees F. Spray 6, 6-ounce ramekin dishes with nonstick spray. Dust with cocoa powder. Set aside.
- In a double broiler, or in the microwave, heat the butter and the chocolate until smooth. Remove from heat.
- In a medium size mixing bowl, beat the sugar and eggs until the sugar dissolves.
- Slowly add the chocolate mixture into the egg mixture. Start with just a bit of the chocolate mixture to temper the egg mixture. We don’t want to scramble our eggs!
- Once all of the chocolate is combined with the egg mixture, add the salt and vanilla.
- Fold in the flour.
- Evenly divide the batter into the ramekins. Should be about 2/3 to ¾ full.
- Bake for 10 to 12 minutes, or until a toothpick insert in the side of one of the cake comes out with a few moist crumbs. The center should still be uncooked.
- Let the cakes rest for about 5 minutes before carefully turning them over onto a plate. Make sure to use a hot pad. The ramekins will still be warm.
For the Hazelnuts
- Over medium heat, toast the hazelnuts in a sauté pan. Make sure to stir the nuts and move them around as they cook so they don’t burn. Set aside until ready to use.
For the Sour Cream Topping
- In a chilled stainless steel bowl, combine the whipping cream, powdered sugar and vanilla. Beat on high speed until soft, stiff peaks form. Fold in the sour cream. Keep refrigerated until ready to use.