Dark Chocolate Lava Cakes

Name: Dark Chocolate Lava Cakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 cup dark chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; Pinch of salt; Powdered sugar for dusting; Vanilla ice cream for serving (optional)

Highlighted under: Baking & Desserts

I absolutely adore making Dark Chocolate Lava Cakes for special occasions or as a luxurious treat for myself. The thrill of cutting into the cake and watching the gooey chocolate center flow out is simply irresistible! With just a handful of ingredients and some simple techniques, I can bring an elegant dessert to the table that always impresses guests. Plus, the rich flavors combined with a dusting of powdered sugar make each bite a heavenly experience. Let's dive into the details of making these delightful cakes!

Created by

Isla Turner

Last updated on 2026-01-05T23:13:08.275Z

When I first attempted making Dark Chocolate Lava Cakes, I was a bit intimidated by the idea of achieving that molten center. But after a few tries, I discovered the perfect balance of baking time and oven temperature that yields that signature flow. I experimented with different types of chocolate and found that using a high-quality dark chocolate really elevates the flavor, making each cake a luxurious treat.

One important tip I learned is to let the cakes cool for just a minute before serving. Waiting even a short time helps the outer part of the cake set while keeping the inside beautifully molten. This little trick ensures that each slice reveals its luscious chocolate core, providing that wow factor when served!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The quality of your dark chocolate plays a crucial role in the flavor profile of lava cakes. I recommend using chocolate with at least 60% cocoa content for a rich and intense taste. The butter should be unsalted to maintain control over the saltiness of the final dessert. Additionally, using fresh eggs contributes to a creamier texture, leading to that delightful molten center you’re aiming for.

When it comes to flour, a small amount is all that's needed to stabilize the batter. It’s important to use all-purpose flour and not overmix the batter, as excessive gluten development can lead to a tougher cake. If you're looking for a gluten-free alternative, you can try almond flour, but remember that it may change the texture slightly—so keep an eye on baking time.

Perfecting the Baking Process

Baking the lava cakes at a high temperature ensures the outer edges set while keeping the centers liquid. Preheating the oven to 425°F (220°C) is essential for achieving that perfect contrast in texture. To avoid overbaking, carefully monitor your cakes after 10 minutes; they should appear firm at the edges with a soft, slightly jiggly center. If they’re too jiggly, a few more minutes in the oven can help, but be cautious not to let them solidify completely.

Cooling the cakes for just a minute before inverting them is a critical step. This brief rest allows the edges to pull away slightly from the ramekin, ensuring a clean release. If using ceramic ramekins, keep in mind that they retain heat well, so your cakes may continue to cook for a moment longer after being removed from the oven.

Ingredients

For the Lava Cakes

1/2 cup (1 stick) unsalted butter
1 cup dark chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
Powdered sugar for dusting
Vanilla ice cream for serving (optional)

These ingredients will create the rich, decadent lava cakes you dream of!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) and generously butter four ramekins. Place the ramekins on a baking tray for easy handling.

Melt the Chocolate and Butter

In a medium microwave-safe bowl, combine the chopped dark chocolate and butter. Microwave in 30-second intervals until melted and smooth, stirring in between.

Mix the Egg Mixture

In another bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened. Stir in the melted chocolate mixture and mix until well combined.

Combine Wet and Dry Ingredients

Gently fold in the flour and salt until just combined. Be careful not to over-mix; a few lumps are okay.

Fill and Bake

Divide the batter evenly among the prepared ramekins. Bake for 12 minutes, or until the edges are firm but the centers remain soft.

Serve

Let the cakes cool for about a minute before running a knife around the edges and inverting onto plates. Dust with powdered sugar and serve with vanilla ice cream if desired.

Enjoy the exquisite taste of these delightful lava cakes!

Pro Tips

For an extra flavor twist, consider adding a splash of orange liqueur to the chocolate mixture. It pairs beautifully with dark chocolate.

Serving Suggestions

These Dark Chocolate Lava Cakes shine when accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, molten chocolate perfectly. You could also sprinkle some sea salt on top to enhance the flavor richness of the chocolate. For a zesty twist, consider adding freshly grated orange zest to the batter for a bright note that balances the richness of the chocolate.

If you're feeling adventurous, try serving them alongside a raspberry coulis for a tart contrast. The acidity of the raspberries cuts through the richness, adding a delightful complexity. Plating is also essential; serving in small, elegant ramekins adds charm, but for a more dramatic presentation, you can carefully invert the cakes onto dessert plates for a lavish display.

Make-Ahead Tips

Lava cakes can be prepared ahead of time, which makes them perfect for entertaining. You can prepare the batter and pour it into the ramekins, then cover them tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply add a couple of extra minutes to the baking time since they’ll be cold from the fridge.

However, avoid freezing the batter as it can alter the texture when baked. If you have leftovers, they can be stored in the refrigerator for a couple of days. Just be mindful that reheating them in the microwave can cause the centers to set too much; instead, warm them slowly in a preheated oven at 300°F (150°C) for about 10 minutes.

Questions About Recipes

→ Can I make the batter in advance?

Yes, you can prepare the batter and refrigerate it. Just bring it to room temperature before baking.

→ What type of chocolate should I use?

Use high-quality dark chocolate with at least 60% cocoa for the best flavor.

→ Can I substitute the eggs?

Egg replacements won't give the same texture, but you could try using flax eggs for a vegan option.

→ How do I know when they are done?

The edges should look set while the center should still jiggle slightly when you shake the ramekin.