Easy Chocolate Lava Cake Recipe

Ingredients

• 1/2 cup Unsalted Butter (cut into pieces for melting; extra for greasing ramekins)
• 6 oz Bittersweet Chocolate (70‑80% cacao, chopped into uniform pieces; chocolate chips can be used in a pinch)
• 2 Large Eggs (room temperature; crack into separate bowl to check shells)
• 2 Egg Yolks (saved from the eggs above for extra richness)
• 1/4 cup Granulated Sugar (approximately 50 g; adds subtle sweetness)
• 1/8 teaspoon Salt (enhances chocolate flavor)
• 2 tablespoons All-Purpose Flour (sifted; provides structure without weighing down the cake)

Instructions

1. Preheat Oven

   Set the oven to 450°F (232°C) and let it fully preheat while you prepare the batter.

   Time: PT10M

   Temperature: 450°F

2. Butter and Flour Ramekins

   Using a finger, spread a thin layer of softened butter over the inside of each 4‑5 oz ramekin, then sprinkle about 1½ tsp of flour, tap to coat the edges, and tap out excess.

   Time: PT5M

3. Chop Chocolate

   Finely chop the bittersweet chocolate into uniform pieces so it melts evenly.

   Time: PT5M

4. Melt Chocolate and Butter

   Place the chopped chocolate and butter pieces in the glass bowl set over a pot of simmering water (double boiler). Stir occasionally until smooth, then remove from heat.

   Time: PT5M

   Temperature: low simmer

5. Beat Eggs, Yolks, Sugar, and Salt

   In a large mixing bowl, combine the two whole eggs, two yolks, ¼ cup sugar, and 1/8 tsp salt. Beat on medium speed with a hand mixer until the mixture turns pale yellow and thickens.

   Time: PT5M

6. Cool Chocolate Slightly

   Allow the melted chocolate‑butter mixture to sit for about 2 minutes so it cools slightly (it should be warm, not hot) before adding to the egg mixture.

   Time: PT2M

7. Combine Chocolate with Egg Mixture

   Pour the cooled chocolate into the beaten eggs and gently fold until fully incorporated.

   Time: PT2M

8. Add Flour

   Sift 2 tablespoons of all‑purpose flour over the batter and fold gently until no streaks remain.

   Time: PT2M

9. Portion Batter into Ramekins

   Divide the batter evenly among the prepared ramekins, filling each almost to the top (slight over‑fill is fine).

   Time: PT3M

10. Bake

    Place the ramekins on a baking sheet and bake in the 450°F oven for 6‑8 minutes (7 minutes is ideal). The edges should be set while the center still jiggles.

    Time: PT7M

    Temperature: 450°F

11. Cool and Invert

    Remove the ramekins, let them sit for 1 minute, then place a dessert plate over each and invert quickly. Tap the bottom of the ramekin if needed to release the cake.

    Time: PT2M

12. Serve

    Dust with powdered sugar and garnish with fresh raspberries or a scoop of vanilla ice cream, if desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g