Chocolate Lava Cake

5 from 5 votes

Rich delicious molten chocolate lava cakes are a chocolate lovers dream. Easy to make and ready in about 30 minutes for a special treat!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American, French

Servings: servings

Calories: 657kcal

Preheat oven to 400˚F
Generously butter and then dust with cocoa four 4-ounce ramekins. Place prepared ramekins on a baking sheet.
Chop the chocolate and butter into pieces and then melt over a double boiler, or microwave in a glass bowl in 30 second increments (stirring between increments) until melted. Stir to combine and let cool slightly then stir in vanilla extract.
Beat eggs, egg yolks, and sugar until the mixture is pale and thick, about 3 minutes. Batter should fall from the beater blades or whisk in ribbons when thick enough.
Slowly whisk the cooled chocolate and butter mixture into the egg batter and mix until combined and no streaks remain.
Add in flour and cocoa powder and blend well until combined.
Divide the batter evenly into the ramekins.
Bake in preheated oven for 11-12 minutes until firm and set on the edges but still wobbly in the center.
Let the cakes cool in the ramekins for 2 minutes and then invert onto a small serving plate or shallow bowl.
If desired, dust with a sprinkling of powdered sugar and serve warm.

The batter can be made ahead and refrigerated for up to 48 hours until ready to bake. Bring to room temperature before baking.
Freeze for up to 3 months, bring to room temperature and bake as directed
Top with ice cream, whipped cream, fruit sauce/syrup or cut fresh fruit if desired
Match a gorgeous Tawny Port or a Sparkling Rose with these cakes for the perfect dessert