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Classic Chocolate Lava Cake

Close-up of a freshly baked lava cake with rich, molten chocolate flowing out onto a white plate.
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A simple recipe for individual chocolate cakes with a crisp exterior and a warm, molten center.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour
  • Pinch of salt
  • Butter and cocoa powder for dusting ramekins

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Butter four 6-ounce ramekins thoroughly. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water, or microwave in short bursts, stirring until completely smooth. Remove from heat and let cool slightly.
  3. In a separate bowl, whisk together the whole egg, egg yolk, and sugar until the mixture is pale and slightly thickened, about 1 minute.
  4. Gently whisk the melted chocolate mixture into the egg mixture until just combined.
  5. Whisk in the flour and salt until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the prepared ramekins.
  7. Place the ramekins on a baking sheet. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft.
  8. Let the cakes cool in the ramekins for 1 minute. Run a thin knife around the edge of each cake.
  9. Carefully invert each cake onto a serving plate. Serve immediately.

Notes

  • For a richer flavor, use dark chocolate that is 60% cacao or higher.
  • If you do not have ramekins, you can use a standard muffin tin, but baking time may decrease slightly.
  • Dust the finished cakes with powdered sugar or serve with vanilla ice cream and fresh raspberries.

Nutrition

Find it online: https://afripaket.com/foolproof-lava-cake-recipe-molten-center/