What’s the secret to a good chocolate lava cake?

A great Chocolate Lava Cake comes down to temperature and timing. Bake it hot (450°F) and fast (6–8 minutes) so the edges set while the center stays molten. Always use quality bittersweet chocolate, 60–70% cocoa, for a deep, balanced flavor. And don’t overmix the batter; gently fold to keep it airy and light.

What’s the difference between molten chocolate cake and chocolate lava cake?

Molten cake is a general term for desserts with a liquid center, like caramel or fruit. A Chocolate Lava Cake is specifically a molten chocolate center surrounded by a soft, baked exterior, think brownie meets soufflé.

What is chocolate lava cake made from?

It only takes a few simple ingredients: butter, bittersweet chocolate, eggs, sugar, salt, and flour. The key is melting the chocolate and butter together, then folding in the whipped eggs and sugar to create a silky, airy batter.

Chocolate Lava Cake: Easy, Gooey, and Delicious Every Time

Name: Chocolate Lava Cake
Prep time: 13 min
Cook time: 8 min
Total time: 22 min
Yield: 6 cakes
Cuisine: American
Ingredients: ½ cup unsalted butter (113g); 6 ounces bittersweet chocolate, chopped (168g); 2 large eggs; 2 large egg yolks; ¼ cup granulated sugar (50g); ⅛ teaspoon salt; 2 tablespoons all-purpose flour

Description

A rich, gooey, and easy Chocolate Lava Cake made with simple ingredients. Perfect for any occasion, soft edges, molten center, and ready in under 25 minutes.

Ingredients

½ cup unsalted butter (113g)
6 ounces bittersweet chocolate, chopped (168g)
2 large eggs
2 large egg yolks
¼ cup granulated sugar (50g)
⅛ teaspoon salt
2 tablespoons all-purpose flour

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Instructions

Preheat the oven to 450°F. Butter and lightly flour 6 (4–5-ounce) ramekins and place them on a baking sheet.
Combine the butter and chocolate in a double boiler and melt over low heat, stirring until smooth. Or, melt them in a microwave-safe bowl, heating in 30-second bursts.
In a mixing bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale. Fold in the melted chocolate mixture and flour until smooth.
Divide the batter evenly among the ramekins. Bake for 6 to 8 minutes, until edges are firm but centers are soft.
Let cool 1 minute. Invert each cake onto a plate, remove the ramekin, and serve warm with powdered sugar or ice cream.

Notes

For best results, use high-quality bittersweet chocolate.
Serve immediately, the molten center firms up as it cools.
To make ahead, refrigerate batter up to 12 hours before baking.

Prep Time: 13 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baked
Cuisine: American