Express Chocolate Lava Cake by Norbert Tarayre
Express Chocolate Lava Cake by Norbert Tarayre is a medium French recipe that serves 4. 350 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 7 min | Cook: 15 min | Total: 32 min
Cost: $5.35 total, $1.34 per serving
Ingredients
- 150 g Dark chocolate 70% cocoa (cut into pieces)
- 150 g Unsalted butter (cut into cubes)
- 4 Eggs (at room temperature)
- 100 g Granulated sugar
- 2 tbsp All-purpose flour (well heaped, sifted)
Instructions
Melt the chocolate and butter
Place the chopped chocolate and butter in a saucepan over low heat. Stir constantly until the mixture is smooth and homogeneous, without letting it boil.
Time: PT5M
Temperature: 40°C
Prepare the ramekins
Generously butter each ramekin, then lightly dust with flour. Tap to remove excess.
Time: PT2M
Whisk the eggs and sugar
In the bowl, crack the eggs and add the sugar. Whisk vigorously until the mixture lightens and becomes frothy.
Time: PT2M
Incorporate the melted chocolate
Pour the warm melted chocolate over the egg‑sugar mixture. Gently fold with the spatula until a smooth batter forms.
Time: PT1M
Add the flour
Sift the flour over the batter and gently fold it in with a spatula, using folding motions to avoid developing gluten.
Time: PT1M
Fill the ramekins
Divide the batter evenly among the ramekins, filling them three‑quarters full.
Time: PT1M
Bake
Place the ramekins on a baking sheet and bake at 180 °C for 10 minutes. The top should be set but the center still jiggles.
Time: PT10M
Temperature: 180°C
Unmold and serve
Let rest for 2 minutes, then place a plate over each ramekin and invert gently. Serve immediately, optionally with a scoop of vanilla ice cream.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Vegetarian, low-calorie
Allergens: Milk, Eggs, Gluten
Ingredient Substitutions
- Instead of Dark chocolate 70% cocoa: Dark chocolate 60-80% cocoa, Cocoa paste
- Instead of Unsalted butter: Margarine, Semi-salted butter (remove the salt)
- Instead of Eggs: Organic chicken eggs, Duck eggs (for richer flavor)
- Instead of Granulated sugar: Powdered sugar, Cane sugar
- Instead of All-purpose flour: T55 wheat flour, Almond flour (gluten‑free version)
Equipment Needed
- Saucepan
- Mixing bowl
- Whisk
- Silicone spatula
- Ramekins (or individual molds)
- Baking sheet
- Oven
- Clean kitchen towel (optional)
- Timer or stopwatch
Critical Steps — Do Not Skip
- Melt the chocolate and butter without exceeding 45 °C to avoid burning.
- Precise baking: 10 minutes at 180 °C to achieve a molten center.
- Unmold gently to avoid breaking the crust.
Chef Tips from the Video
- Use 72 % cocoa chocolate for a perfect balance between bitterness and sweetness.
- Melting the butter and chocolate together prevents fat separation.
- Let the batter rest for 10 minutes at room temperature before baking to improve the molten center.
Troubleshooting
The center is not molten, the cake is too firm.
Reduce the baking time by 2 to 3 minutes or lower the temperature to 170 °C.
The top burns before the center is molten.
Lower the temperature to 170 °C and extend the time slightly, or cover the ramekins with foil halfway through baking.
The batter is too thick.
Add a tablespoon of milk or cream to loosen it.
Storage
Refrigerator: Store uncooked ramekins, covered, up to 24 h.
Freezer: Not recommended, the lava cake texture deteriorates.
Room temperature: Consume immediately, otherwise let cool maximum 2 h.
Make-Ahead Tips
- Prepare the batter the day before, cover and keep in the refrigerator; bring to room temperature before baking.
- The baked ramekins can be frozen for 1 month; reheat 5 min at 150 °C before serving.
Last updated: August 20, 2026
