Feb 11

Chocolate Lava Cake

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I don’t think a dessert can get more decadent than a chocolate lava cake. This undercooked cake is a molten chocolate bomb that is just so satisfying. Ooey, gooey, shove in your face kinda dessert. You should make this one.

Tips for Nailing this Chocolate Lava Cake

There are a couple of steps involved in making this delicious dessert, but don’t get intimidated. You can absolutely do this and your guests will appreciate the fact that you did! Here are a couple of tips.

  1. Take your time and properly prepare your ramekins. Using your hand or a paper towel, smear butter on all of the inside walls of the ramekin. Next, lightly dust with flour, remove excess and, then repeat this process again. This is crucial as you want to avoid any chance that the cake will stick to the sides of the ramekin. You can also use cooking spray for the process. More is better in this case. Oh, you can also pick up ramekins at the dollar store.
  2. Higher quality chocolate will result in a more delicious cake.
  3. Really whip the eggs & egg yolk. You are incorporating air into the eggs which will help with the rise.  Whip it good!
  4. Once you remove the cakes from the oven let them cool for about 1 minute. Next, using a knife or offset spatula, carefully scrape along the sides of the ramekins to ensure the cake didn’t stick. Then flip onto a plate.
  5. Serve hot as the inside will congeal the longer it sits.
Ready in: 40m
Prep: 25
Servings: 4 four ounce ramekins


  • 1/2 cup butter
  • 1 1/4 cup dark chocolate (I used 70% cacao)
  • 2 eggs
  • 2 egg yolks
  • 1 1/2 tsp vanilla
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp salt
  • 2 tbsp all purpose flour
  • Butter for ramekins
  • Flour for ramekins
  • Powdered sugar for dusting the cake (optional)


  1. First thing first, pour about 1 inch of water into a medium-sized pot and set it over medium-high heat until water is lightly simmering. Place a heat-safe bowl over the water, being sure that the water isn't directly touching the bottom of the bowl. Add in the chocolate and butter and allow to melt fully. Stir occasionally. How silky is that???
  2. While the butter and chocolate are melting, in a separate bowl using a hand mixer or a whisk, mix together the eggs and egg yolks. Take your time here and whisk until the eggs are frothy and have doubled in size. This is important as you need to incorporate lots of air into the eggs - this is what causes the cake to rise.
  3. After whipping for about 1-2 minutes, add in the white sugar, brown sugar, vanilla, and salt. Mix until fully incorporated.
  4. Slowly pour the melted butter and chocolate into the egg mixture. Add slowly at the start as you don't want the warm chocolate to scramble the eggs. Fold the mixture together.
  5. Add flour into the mixture and fold together. Don't overmix as we don't want to push the air out of the egg mixture.
  6. Preheat oven to 450 and place the 4 prepared ramekins on a baking sheet. (See tip #1 above on how to prepare your ramekins). '
  7. Pour batter equally into ramekins and place in the oven for 10-11 minutes.
  8. After the cake is cooked, allow it to cool for 1-2 minutes. Using a butter knife, trace the outside of the cakes to make sure it is released from the ramekin, and then flip the cake over onto a small plate. Tap the bottom of the ramekin to help the bottom of the cake release.
  9. Sprinkle cake with icing sugar and serve while warm. Enjoy!!!