What type of chocolate is ideal for this dessert?

Use high-quality dark chocolate with around 70% cocoa for the best rich flavor and smooth melting texture.

How do I achieve the molten center without overbaking?

Bake for 11 to 13 minutes until edges are firm but centers remain soft to keep the gooey molten core intact.

It's best to bake immediately after mixing to preserve the batter's airy texture and ensure a perfect molten center.

Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or fresh berries for a balanced sweet finish.

Replacing all-purpose flour with gluten-free flour blends works well without compromising texture or flavor.

Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.

This recipe quickly became a favorite in my household, bringing warmth and smiles every time I served it.

Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing, 2 tbsp unsweetened cocoa powder
Batter: 2 large eggs, 2 large egg yolks, 100 g (1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
For Serving (optional): Powdered sugar for dusting, Vanilla ice cream or whipped cream, Fresh berries

Preheat Oven:: Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder, tapping out excess.
Melt Chocolate:: In a heatproof bowl, melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method), stirring until smooth. Remove from heat and whisk in cocoa powder.
Whisk Eggs:: In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until thick and pale.
Combine Mixtures:: Gently fold the melted chocolate mixture into the egg mixture until just combined.
Add Dry Ingredients:: Sift the flour and salt over the batter and fold in until smooth and glossy.
Divide Batter:: Divide the batter evenly into the prepared ramekins.
Bake:: Place ramekins on a baking sheet and bake for 11–13 minutes, until the edges are set but the centers are still soft. Do not overbake.
Cool and Serve:: Let cakes cool for 1 minute, then run a thin knife around the edges and invert onto serving plates. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

My family cherishes the moments gathered around these warm, chocolatey desserts, often making special occasions even sweeter.

Press a few chocolate chips into the center before baking for an extra decadent surprise. Substitute gluten-free flour to accommodate dietary needs.

This dessert pairs wonderfully with a glass of Ruby Port or a bold Cabernet Sauvignon.

Contains eggs dairy (butter) gluten (wheat flour). May contain soy in some chocolates. Always check ingredient labels for potential allergens.

Enjoy these luscious cakes fresh from the oven for the perfect molten chocolate experience.

→ What type of chocolate is ideal for this dessert?: Use high-quality dark chocolate with around 70% cocoa for the best rich flavor and smooth melting texture.
→ How do I achieve the molten center without overbaking?: Bake for 11 to 13 minutes until edges are firm but centers remain soft to keep the gooey molten core intact.
→ Can I prepare the batter ahead of time?: It's best to bake immediately after mixing to preserve the batter's airy texture and ensure a perfect molten center.
→ What are some recommended serving options?: Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or fresh berries for a balanced sweet finish.
→ Are there suitable substitutions for gluten-free diets?: Replacing all-purpose flour with gluten-free flour blends works well without compromising texture or flavor.