Chocolate Lava Cake is a dessert designed to impress. With its delicate outer layer and warm, flowing chocolate center, it delivers both comfort and drama in a single serving. Despite its restaurant-level presentation, this dessert relies on precise timing rather than complicated technique.

The secret to a perfect lava cake lies in balance: baking long enough to set the edges while keeping the center soft and molten. When done correctly, cutting into the cake releases a stream of warm chocolate—rich, glossy, and intensely satisfying.

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Ingredients (Serves 4)

• 170 g dark chocolate (60–70% cocoa), chopped

• 115 g unsalted butter

• 2 large eggs

• 2 large egg yolks

• 60 g granulated sugar

• 30 g all-purpose flour

• ¼ teaspoon salt

• Butter and cocoa powder (for greasing ramekins)

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Step-by-Step Instructions (Detailed & Refined)

0. Preparation (Before You Start)

Preheat the oven to 220°C (425°F).
Generously butter four ramekins and dust them lightly with cocoa powder. Tap out any excess.

Tip:
Cocoa powder prevents sticking without leaving white marks like flour.

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1. Melt Chocolate and Butter

Place the chopped chocolate and butter in a heatproof bowl.
Melt gently over a double boiler or in the microwave in short intervals, stirring until smooth.

Let the mixture cool slightly.

Key point:
Overheating chocolate can cause it to seize—gentle heat is essential.

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2. Whisk Eggs and Sugar

In a separate bowl, whisk the eggs, egg yolks, and sugar until slightly thickened and pale.

Why this matters:
This step adds structure while keeping the texture soft.

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3. Combine Chocolate and Eggs

Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously.

Tip:
Adding chocolate gradually prevents scrambling the eggs.

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4. Add Dry Ingredients

Sift in the flour and salt.
Fold gently with a spatula until just combined.

Important:
Do not overmix—the batter should remain light and smooth.

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5. Fill the Ramekins

Divide the batter evenly among the prepared ramekins, filling each about ¾ full.

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6. Bake with Precision

Bake for 10–12 minutes, until the edges are set but the center remains soft.

Critical timing:

• 10 minutes → very molten center

• 12 minutes → slightly thicker lava

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7. Rest and Unmold

Remove from the oven and let rest for 1 minute.
Run a knife gently around the edges, invert onto plates, and lift off the ramekins.

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Professional Tips for Perfect Lava Cakes

• Use high-quality chocolate—flavor is everything.

• Do not overbake; even 1 extra minute can eliminate the lava center.

• Batter can be prepared ahead and refrigerated; add 1 extra minute to baking time if chilled.

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Common Mistakes to Avoid

• Overbaking

• Overmixing the batter

• Using low-quality chocolate

• Skipping proper greasing

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Serving Suggestions

Serve immediately while warm.
Pairs beautifully with vanilla ice cream, whipped cream, or fresh berries.