This Warm Oozing Chocolate Lava Cake Is The Perfect Treat After A Hard Day
This rich, easy-to-make chocolate lava cake is a timeless dessert that’s often underrated. With straightforward ingredients and simple steps, you can make an indulgent dessert that delivers a molten chocolate center every time. Crack open the tender cake to reveal the warm chocolate sauce inside — a satisfying finish to any meal. Enjoy.
Chocolate Lava Cake
Pin Recipe
Ingredients
- 180g (6.3oz) – Dark Chocolate, roughly chopped
- 120g (4.2oz) – Unsalted butter, melted + 1 tbsp (14g) for greasing ramekins
- 35g (1.2oz) – Plain flour
- 70g (2.4oz) – Icing sugar
- ½ tsp (2.5g) – Sea salt flakes
- 2 – Whole free-range eggs
- 2 – Free-range egg yolks
Serving & Garnish
- Mint to serve
- Strawberries to serve
- Raspberries to serve
- Mascarpone cream to serve
- Cocoa powder to dust ramekins
Instructions
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Preheat oven to 220°C (430°F).
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Brush four large ramekins with the melted butter and dust generously with cocoa powder.
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Place the chopped dark chocolate and melted butter in a saucepan over low heat, stirring gently until smooth and fully melted.
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In a bowl whisk the whole eggs, egg yolks and icing sugar until pale and creamy. Fold in the flour and salt until combined, then add the melted chocolate mixture and whisk until smooth.
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Divide the batter evenly between the prepared ramekins. Place on a baking tray and bake for 10–12 minutes, until the edges are set but the center remains soft. Remove from the oven and cool for 10 minutes.
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To serve, place a plate on top of each ramekin and invert to release the cakes. Garnish with mint, strawberries, raspberries and a dollop of mascarpone cream. Serve immediately.
Nutrition Guide
The nutrition guide above reflects average values per serving.
Recipe Notes
Chocolate Lava Cake Storage Instructions
Store baked lava cakes in the refrigerator for up to three days. For longer storage, freeze them for up to six months. Frozen cakes are convenient for quick desserts — thaw and reheat as needed.
Chocolate Lava Cake Reheating Instructions
To reheat, warm the cake in short bursts in the microwave until the center is hot and molten. Reheating in the oven is not recommended — it can overcook the center and dry out the cake.
What If I Don’t Have Ramekins?
If you don’t have ovenproof ramekins, use a muffin tray instead. A standard muffin tin will yield about six smaller cakes instead of four; reduce the bake time to about 8 minutes as they will cook faster.
Watch How To Make The Recipe
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