Rich and fudgy chocolate lava cakes come together with 6 simple ingredients. Ready in just 25 minutes, this easy dessert recipe always impresses! If you don’t have ramekins, follow my instructions for using a muffin pan instead.
yield: 4 OR 6 CAKES
6 ounces (170g) high quality semi-sweet chocolate*
1/2 cup (115g; 1 stick) unsalted butter
1/4 cup (31g) all-purpose flour (spoon & leveled)
1/2 cup (60g) confectioners’ sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks**
optional for topping: ice cream, raspberries, and/or chocolate syrup
four 6-ounce ramekins OR a 12-count muffin pan
*Make sure to use high quality chocolate, not chocolate chips. You won’t have much “lava” with chocolate chips! I suggest high quality chocolate baking bars sold in the baking aisle such as Baker’s, Ghirardelli, Nestle, or Lindt. They’re all typically sold in 4 ounce bars, so you will need 1 and 1/2 bars total.
**A note on the eggs– for this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (So you can use 2 extra whites in your healthy omelet tomorrow morning or in any of these recipes!) After 10-14 minutes in an oven this hot, the eggs should be cooked to 160°F which is considered safe to eat. If you’re concerned, you can take the temperature to be sure!
- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside. READ MORE