Chocolate Lava Cake
- Prep
- 30 min
- Bake / cook
- 12 min
- Total
- 42 min
- Makes
- 6 chocolate lava cakes
Today I'm sharing this chocolate lava cake recipe, an incredible dessert that's very easy to make. It's ideal with ice cream, cream or fresh fruit. For this recipe you need ramekin-type molds, but if you don't have them you can use individual flan molds, which are the ones I use.
If you have a movie night planned this weekend, this is the perfect dessert. I hope you try it and tell me if you liked it. If you want, you can send me your questions here or on my social media. Let's get started!
Ingredients
- 2 eggs
- 2 egg yolks
- 100 g bittersweet (semi-dark) chocolate
- 75 g butter
- 50 g cocoa powder
- 75 g all-purpose flour (0000)
- 80 g sugar
Metric measurements: a kitchen scale gives the best results.
Method
To start this chocolate lava cake recipe, melt the chocolate together with the butter in a heatproof bowl. There are two ways to do it: in a double boiler or in the microwave in 30-second intervals, always stirring between each one so the chocolate doesn't burn. Once melted, let it cool until lukewarm.
Meanwhile, in another bowl, beat the eggs with the sugar until foamy. Then carefully combine with the chocolate mixture until it's smooth and even.
Next, sift the flour and add it to the bowl. Mix well.
The next step is to butter the molds and coat them with cocoa powder. Fill them three-quarters full and put them in the freezer for one hour.
After this time, preheat the oven to 180°C (350°F) and bake the lava cakes for 12-15 minutes. You'll know they're ready because the center rises a little. Serve them immediately with ice cream, cream or simply powdered sugar.
And now, enjoy!
Serving ideas
Choose the option you like best.
- Vanilla ice cream
- Cream
- Powdered sugar
- Fruit
Tips for the perfect chocolate lava cake
- Respect the baking time. At 180°C (350°F) for 12 to 15 minutes, the outside bakes and the center stays liquid. If you go over, the lava cake ends up cooked through like a regular cake. You know it’s ready when the center rises a little.
- Butter the molds and coat them with cocoa powder. That way they come out of the molds without sticking, and there are no white traces of flour.
- Don’t skip the freezer. The hour in the freezer helps keep the center creamy while baking.
- Serve it right away. The lava cake is eaten hot, just out of the oven, with vanilla ice cream, cream or fruit.
Frequently asked questions about chocolate lava cake
What mold do I use if I don’t have ramekins?
You can use individual flan molds, which are the ones I use in this recipe. Fill them three-quarters full.
How many lava cakes does this make?
This recipe makes 6 chocolate lava cakes.
Can I make them ahead of time?
Yes. Since the batter spends an hour in the freezer, you can leave the molds ready and bake them right before serving.
What chocolate should I use?
Bittersweet (semi-dark) chocolate, which balances the sweetness of the dessert.
