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Molten Chocolate Lava Cake

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Molten chocolate lava cake is a decadent individual dessert, with a mind-blowing gooey chocolate center that flows out when you slice it.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
  • Category: Cakes
  • Cuisine: French

Molten chocolate lava cake is a decadent individual portion dessert, with a mind-blowing gooey chocolate center that flows out when you slice it. Ready in less than 30 minutes, it can also be made ahead of time!

Ingredients

Scale
  • 5.3 ounces (150g) baking chocolate, chopped
  • ½ cup (120g) unsalted butter*, diced
  • 1 pinch sea salt (optional)*
  • ⅔ cup (130g) sugar
  • 3 eggs
  • ⅓ cup + 1 Tablespoon (1.8 ounces /50g) all-purpose flour, sifted**

Note: I recommend to use a baking scale rather than cups for this recipe. Measurements are more accurate and will result in the exact desired texture.

Instructions

  1. Preheat the oven to 410°F (210°C). Generously butter 6 small ramekins (about 6 oz)*** on all sides, then lightly dust the inside with flour and set aside.
  2. Combine the butter and chocolate in a small saucepan and melt over very low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth. Add a pinch of sea salt if using unsalted butter (no need if using salted butter), and stir.
  3. In a medium mixing bowl, whisk in the eggs and sugar, until pale and fluffy. Fold the chocolate mixture into the egg mixture until well combined, then add the sifted flour.
  4. Divide the batter among the prepared ramekins, filling up to ¾ full. 
  5. Bake for 12 mins for a melting center or 14 minutes if you like it a little bit more baked and moist, or until the sides of the cakes are firm set but the center is jiggly. Allow the lava cakes to cool for a few minutes before running a butter knife along the edges and unmolding the cakes onto serving plates, by gently lifting them with a flat knife or a spoon (you can also invert them). Enjoy right away, while still warm.

Notes

* If using unsalted butter, add a pinch of sea salt. If using salted butter, you can skip the salt.

** For best results, I recommend to sift the flour before using.

*** You can also use a muffin pan if desired, adjusting the baking time a little (10 mins for a melting center or 12 mins for a slightly more baked center).

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio