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Easy Chocolate Lava Cake Recipe for a Gooey Center

A single, rich chocolate lava cake with molten chocolate oozing out onto a white plate.
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Make this foolproof chocolate lava cake for a decadent dessert that always delivers a warm, molten center. This recipe is quick, uses simple ingredients, and is perfect for date nights or impressing guests.

Ingredients

Scale
  • 4 ounces bittersweet or semi-sweet chocolate, chopped
  • 4 tablespoons unsalted butter, plus extra for ramekins
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • Cocoa powder, for dusting ramekins

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Generously butter four 6-ounce ramekins. Dust the inside of each buttered ramekin with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.
  2. Place the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir occasionally until the mixture is completely melted and smooth. Remove from heat and let it cool slightly.
  3. In a separate medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes. Whisk in the vanilla extract and salt.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Sift the flour over the batter and gently fold it in until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the four prepared ramekins.
  7. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing is key for a liquid center.
  8. Let the cakes cool in the ramekins for exactly 1 minute. Run a thin knife around the edge of each cake. Carefully invert each cake onto a small serving plate.
  9. Serve immediately while warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Notes

  • For a perfect molten center, do not overbake. If you prefer a slightly firmer, but still gooey, center, bake for 15 minutes.
  • To make this a Nutella lava cake, replace 2 ounces of the chopped chocolate with 2 tablespoons of Nutella, stirring it into the melted chocolate and butter mixture.
  • Use high-quality chocolate for the best flavor in this decadent chocolate dessert.

Nutrition

Find it online: https://kitchenican.com/foolproof-lava-cake-recipe-gooey-center/