Chocolate lava cake is a spectacular dessert to celebrate a special occasion or to end a dinner party. Cutting into the center of the still-warm cake releases a molten center of rich chocolate. These elegant cakes need only a simple sprinkle of confectioners’ sugar to plate, though you can serve them with vanilla ice cream or fresh whipped cream for a purely decadent treat.
It’s surprising how quickly chocolate lava cake comes together. In just about 30 minutes, the dish can be assembled, baked, and ready on the dessert table. You can even prep the chocolate lava cakes in advance, then bake them right as your meal is ending to ensure a perfectly molten center when you serve them.
Ingredients for Chocolate Lava Cake
- Chocolate: This recipe calls for semisweet chocolate, though there are other types of chocolate you can use. For even more intense chocolate flavor, use bittersweet chocolate. For the best flavor and texture, use a premium chocolate bar (Ghirardelli is a fave) rather than chocolate chips.
- Confectioners’ sugar: Confectioners’ sugar is a type of powdered sugar that has cornstarch added to it to prevent it from caking over time. If you don’t have any confectioners’ sugar in your pantry, easily make powdered sugar from granulated sugar using your blender.
- Eggs: This recipe calls for two whole eggs and two egg yolks. For the best results, let the eggs come to room temperature before using.
- Instant coffee: Instant coffee enhances and deepens the flavor of chocolate. If you don’t have any on hand, you can skip this ingredient.
Directions
Step 1: Prepare the ramekins
Preheat the oven to 400°F. Grease the bottoms and sides of four 6-ounce ramekins. Sprinkle each with 1 teaspoon sugar. Place the ramekins on a baking sheet, and set aside.
Step 2: Make the batter
In a microwave, melt the butter and chocolate in a medium microwave-safe bowl. Stir until smooth.
Stir in the confectioners’ sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla.
Stir in the flour and salt. Spoon the batter evenly into the prepared ramekins.
Step 3: Bake the cakes
Bake for about 12 minutes or until a thermometer reads 160° and the cake sides are set and centers are soft.
Editor’s Tip:Â An instant-read thermometer is one of our kitchen must-haves. Our Test Kitchen loves this budget-friendly instant-read thermometer.
Step 4: Cool the cakes
Remove the ramekins from the oven, and set on a wire rack. Allow to cool for five minutes.
Step 5: Serve the cakes
Carefully run a small knife around the cakes to loosen. Invert the warm cakes onto serving plates. Lift ramekins off the cakes. Serve warm, with whipped cream or additional confectioners’ sugar if desired.
Recipe Variations
- Peanut butter-chocolate lava cakes: After adding the batter to the ramekins, spoon 1 to 2 teaspoons creamy peanut butter on top, and lightly press it into the batter.
- Raspberry-chocolate lava cakes: Fill the ramekins with two-thirds of the batter, then add 1 teaspoon raspberry preserves to each ramekin, and cover with the remaining batter.
- Caramel-chocolate lava cakes: Fill the ramekins with two-thirds of the batter, then add 1 teaspoon caramel sauce (use store-bought or make your own), and cover with the remaining batter. To make it even more decadent, sprinkle the caramel layer with flaky sea salt before covering with batter.
- Make it in the slow cooker: To easily serve a crowd, try our slow-cooker chocolate lava cake recipe.
How to Store Chocolate Lava Cakes
For the best results (and to ensure the molten center experience), serve chocolate lava cakes immediately after baking. However, if you have leftovers, they can be stored, covered, in the refrigerator. Reheat in a 350° oven for 8 to 10 minutes, until heated through. Or reheat in the microwave in 10-second intervals, for a total of about 30 to 45 seconds.
Can you make chocolate lava cakes ahead of time?
You can make the batter up to two days ahead of time. Cover the batter and refrigerate until ready to use. You can also fill the ramekins up to a day ahead, cover, then refrigerate. Take the ramekins out of the fridge, and allow to come to room temperature (about 30 minutes) before baking.
How to Freeze Chocolate Lava Cakes
After allowing to cool completely, wrap the ramekins in a double layer of plastic wrap followed by a layer of foil. Freeze for up to three months. Thaw in the refrigerator for 24 hours before reheating in a 350° oven for 8 to 10 minutes, until heated through. Note, the center will likely be more fudge-like than liquid and molten.
Chocolate Lava Cake Tips
Can you make chocolate lava cakes with chocolate chips instead of chopped chocolate?
Yes, you can use chocolate chips in this chocolate lava cakes recipe. The center of the cake may not be as molten and ooey-gooey, as chocolate chips contain stabilizers that help them retain their shape.
Can you make chocolate lava cakes without ramekins?
If you do not have ramekins, use a 12-cup muffin pan instead. You will only fill 6 of the muffin cups with batter. As with the ramekins, be sure to thoroughly grease the bottoms and sides of the muffin cups, and sprinkle each with sugar before adding the batter. Check the internal temperature after baking for 8 to 10 minutes. After cooking, use a spoon to carefully lift the cakes from the pan. Place each cake upside down on a serving plate.
Is the center of chocolate lava cakes raw?
No, the center of chocolate lava cakes is cooked to a safe temperature, so you do not need to worry about serving raw eggs to your guests. However, if you prefer to be very cautious, use pasteurized eggs in this recipe.
