Chocolate Lava Cake

Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz dark chocolate (70% cacao), coarsely chopped; 8 tbsp unsalted butter, cut into pieces; 4 large eggs; 4 large egg yolks; 1 cup powdered sugar, sifted; 6 tbsp all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp vanilla extract; 1/2 tsp salt; 2 tbsp unsalted butter (for greasing), softened; 2 tbsp unsweetened cocoa powder (for dusting); 4 scoops vanilla ice cream

Elegant individual chocolate cakes with a warm, gooey molten center that flows when cut open. Made with just a handful of pantry staples, these impressive desserts come together in minutes and bake in under 15 minutes.

28 minMediumServes 4820 cal/serving

AmericanDessertOvenStandardHigh FiberLow-SodiumPork-FreeNightshade-Free

Ingredients

8 oz dark chocolate (70% cacao), coarsely chopped
8 tbsp unsalted butter, cut into pieces
4 large eggs
4 large egg yolks
1 cup powdered sugar, sifted
6 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp salt
2 tbsp unsalted butter (for greasing), softened
2 tbsp unsweetened cocoa powder (for dusting)
4 scoops vanilla ice cream

Instructions

1

Preheat oven to 425°F. Generously brush four 6-oz ramekins with 2 tbsp softened unsalted butter (for greasing) and dust with 2 tbsp unsweetened cocoa powder (for dusting), tapping out any excess.
2

In a heatproof bowl set over a pot of barely simmering water, melt 8 oz coarsely chopped dark chocolate (70% cacao) and 8 tbsp cut into pieces unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
3

Whisk 4 large eggs and 4 large egg yolks into the chocolate mixture, then whisk in 1 tsp vanilla extract.
4

Sift in 1 cup sifted powdered sugar, 6 tbsp all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/2 tsp salt. Fold gently until just combined.
5

Divide the batter evenly among the prepared ramekins.
6

Bake for 12-13 minutes until the edges are set but the center still jiggles slightly. Do not overbake.
7

Let rest for 1 minute, then invert onto dessert plates and serve immediately with 4 scoops vanilla ice cream.

Questions

Can I make Chocolate Lava Cake dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter, cut into pieces, 2 tbsp unsalted butter (for greasing), softened, 4 scoops vanilla ice cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the vanilla ice cream for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Chocolate Lava Cake gluten-free?

Yes. The gluten in this entry is 6 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chocolate Lava Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Chocolate Lava Cake?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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