Chocolate Lava Cake (Molten Center)

Yield

4 individual lava cakes
Prep time: 15 min
Bake time: 10–12 min

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Ingredients

Cake Batter

• 115 g (4 oz) dark chocolate (60–70% cocoa), chopped

• 115 g (½ cup) unsalted butter

• 100 g (½ cup) granulated sugar

• 2 large eggs

• 2 egg yolks

• 1 tsp vanilla extract

• 30 g (¼ cup) all-purpose flour

• 2 tbsp cocoa powder

• ¼ tsp salt

For Serving (optional)

• Fresh raspberries & blackberries

• Cocoa powder for dusting

• Chocolate ganache or melted chocolate

• Mint leaves

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Equipment

• 4 ramekins (180–200 ml capacity)

• Baking tray

• Mixing bowls

• Whisk or hand mixer

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Instructions

1. Prepare the ramekins

1. Preheat oven to 220°C / 425°F.

2. Grease ramekins with butter and dust lightly with cocoa powder (not flour).

3. Place ramekins on a baking tray.

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2. Melt chocolate and butter

1. In a heatproof bowl, combine chopped chocolate and butter.

2. Melt using:

   • Microwave in 20-second intervals, stirring each time, OR

   • Double boiler method over simmering water.

3. Stir until smooth and glossy.

4. Let cool slightly (important so eggs don’t scramble).

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3. Make the batter

1. In another bowl, whisk together:

   • Whole eggs

   • Egg yolks

   • Sugar

2. Whisk until pale, thick, and slightly fluffy (about 2–3 minutes).

3. Add vanilla extract.

4. Slowly pour in melted chocolate mixture while whisking continuously.

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4. Add dry ingredients

1. Sift together flour, cocoa powder, and salt.

2. Gently fold into the chocolate mixture until just combined.
   Do not overmix — batter should stay airy.

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5. Fill & bake

1. Divide batter evenly into ramekins (¾ full).

2. Bake for 10–12 minutes:

   • Edges should be firm

   • Center should still be soft and slightly jiggly.

⚠️ Baking time is the key to the molten center!

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6. Unmold

1. Rest cakes for 1 minute after baking.

2. Run a knife around edges.

3. Invert onto serving plates.

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7. Garnish & serve

• Dust with cocoa powder

• Pour warm chocolate ganache on top

• Add fresh berries and mint

Serve immediately while the center is molten and flowing.

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Chef Tips 💡

• For stronger molten center: bake 9–10 min.

• Batter can be refrigerated in ramekins up to 24h. Bake straight from fridge, add 1 extra minute.

• Use high-quality chocolate for best flavor.