Molten Lava Chocolate Cake (Printable Version)
Rich chocolate cake with a flowing molten center, ideal for indulgence and special moments.
# Everything You’ll Need:
→ Butter and Chocolate
01 -
8 oz unsalted butter, plus extra softened for greasing
02 -
8 oz baking chocolate, chopped
→ Eggs and Sugar
03 -
4 large eggs
04 -
4 large egg yolks
05 -
1 1/2 cups granulated sugar
→ Flavorings and Dry Ingredients
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon salt
08 -
1/2 cup all-purpose flour
09 -
2 tablespoons unsweetened cocoa powder, plus extra for dusting
→ For Serving
10 -
Powdered sugar, as needed for garnish
11 -
Vanilla ice cream, as needed
12 -
Chocolate sauce, as needed
# Steps to Cook:
01 -
Preheat oven to 450°F. Generously grease six 1/2-cup ramekins with softened butter and dust lightly with cocoa powder. Set aside.
02 -
Combine butter and chopped baking chocolate in a microwave-safe bowl. Melt in 30-second intervals, stirring well after each, until smooth and glossy.
03 -
In a large bowl, whisk together whole eggs, egg yolks, and granulated sugar until pale and fluffy, about 2 to 3 minutes.
04 -
Slowly pour melted chocolate mixture into the egg mixture. Add vanilla extract and salt, stirring gently until fully incorporated.
05 -
Sift flour and cocoa powder over the wet mixture. Fold carefully using a spatula until just combined, avoiding overmixing.
06 -
Divide batter evenly among prepared ramekins, filling each about three-quarters full. Place ramekins on a baking sheet and bake for 10 to 12 minutes until edges are firm but centers remain soft.
07 -
Allow cakes to cool in ramekins for 1 minute. Run a knife around edges, invert onto plates, and lift off ramekins. Serve immediately topped with vanilla ice cream, chocolate sauce, and a dusting of powdered sugar if desired.
# Extra Suggestions:
01 -
Avoid overbaking to preserve the molten center. Cakes can be prepared in advance and refrigerated before baking; increase baking time by 2 minutes if baking chilled.