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Dark Chocolate Lava Cakes
Bake individual molten desserts in minutes with this dark chocolate lava cake recipe, featuring gooey centers and easy pantry ingredients.
Midnight Chocolate Lava Cakes are individual, oven-baked desserts distinguished by a firm, brownie-like exterior that encases a molten core of bittersweet chocolate. The batter is prepared from a concentrated blend of high-percentage dark chocolate, unsalted butter, granulated sugar, whole eggs, a small measure of all-purpose flour, and a hint of espresso powder or vanilla to intensify the cocoa notes. Baked briefly at a high temperature, the cakes set around the edges while the centers remain fluid, yielding the signature “lava” effect when cut or spooned open. Typically served warm in ramekins or unmolded onto dessert plates, these cakes are popular for late-night entertaining, romantic dinners, and special-occasion gatherings where a rich, individual chocolate dessert is desired.
Dark Chocolate Lava Cakes
Ready in under half an hour, these single-serve cakes rely on one-bowl prep and everyday pantry staples, so they’re ideal when dessert plans are truly last-minute. The unbaked batter can rest in the fridge for up to a day, letting you slide ramekins straight into the oven whenever a chocolate craving—or an unexpected guest—appears.
Prep Time
20 minutes
20 minutes
Cook Time
17 minutes
17 minutes
Total Time
37 minutes
37 minutes
Ingredients
High-quality dark chocolate (70 % cacao) 4 oz / 113 g
- Unsalted butter, plus extra for greasing 6 tbsp / 85 g
- Large eggs 2
- Large egg yolks 2
- Granulated sugar ¼ cup / 50 g
- Fine sea salt ⅛ tsp
- All-purpose flour 2 tbsp / 15 g
- Pure vanilla extract ½ tsp
- Instant espresso powder (optional, deepens flavor) ½ tsp
- Powdered sugar, for dusting (optional) as needed
- Fresh berries, for garnish (optional) ½ cup
- Vanilla ice cream or lightly sweetened whipped cream, for serving (optional) 1–2 scoops
Method
Preheat the oven to 425°F 220°C
- Generously butter four 6-ounce ramekins
- Dust the buttered ramekins with cocoa powder
- Tap out the excess cocoa
- Place chopped dark chocolate and cubed unsalted butter in a heatproof bowl
- Set the bowl over a pan of gently simmering water without letting the bottom touch
- Stir until the chocolate and butter are completely melted and smooth
- Remove the bowl from the heat
- Let the chocolate mixture cool slightly
- Whisk whole eggs egg yolks vanilla extract and sugar in a separate bowl until pale and thick
- Pour the melted chocolate mixture into the egg mixture while whisking constantly
- Sift all-purpose flour and a pinch of salt over the batter
- Fold the flour into the batter just until no streaks remain
- Divide the batter evenly among the prepared ramekins
- Fill each ramekin to about three-quarters full
- Arrange the filled ramekins on a baking sheet
- Bake until the edges are set but the centers remain soft and jiggly about 12 minutes
- Transfer the baking sheet to a wire rack
- Let the cakes stand for 1 minute
- Run a thin knife around the edges of each cake to loosen it
- Invert a serving plate over one ramekin
- Flip to unmold the cake onto the plate
- Lift off the ramekin carefully
- Dust the top of the cake with powdered sugar or garnish as desired
- Serve the lava cakes immediately while the centers are molten
Nutrition (whole recipe)
Calories
1802 kcal Protein
29 g Fat
136 g Carbs
116 g Fiber
13 g Sugar
78 g
1802 kcal Protein
29 g Fat
136 g Carbs
116 g Fiber
13 g Sugar
78 g
Notes
Brush the ramekins with soft butter, then dust with cocoa instead of flour; the cakes will unmold cleanly and keep their deep-dark finish. For an easy twist, press a chilled teaspoon of raspberry jam, peanut butter, or salted caramel into the center of each filled ramekin just before baking—the add-in sinks as the batter rises, giving you a flavored molten core.
why this recipe
Few desserts promise such an indulgent reward for so little effort as this dark chocolate lava cake recipe, whose midnight hue and molten center transform simple pantry staples into a show-stopping finale. The batter bakes in minutes, yet emerges with a delicate crust that conceals rivers of warm, bittersweet chocolate, offering a sensory contrast of soft cake and flowing ganache that commercial confections can’t replicate. Because each portion is baked individually, presentation feels elegant and personal, while the aroma of cocoa and butter fills the kitchen with irresistible anticipation, proving that true decadence can be both accessible and unforgettable.
FAQs
FAQ acf
Frequently Asked Questions
Can I make the lava cake batter ahead of time and refrigerate it before baking?
Yes. Pour the batter into the buttered, cocoa-dusted ramekins, cover tightly, and refrigerate for up to 24 hours. You can bake them straight from the fridge—just add about 1 extra minute to the baking time to compensate for the colder start.
Can I bake these lava cakes in a muffin tin (or other mold) if I don’t have ramekins?
Yes—coat the muffin cups with butter and cocoa just as you would ramekins, then fill them about two-thirds full. Because the cavities are smaller and the metal walls thinner, start checking for doneness at 8–9 minutes (the edges should be set and the centers slightly jiggly). Let the cakes sit 30 seconds, loosen with a thin knife, and invert while still warm.
Can I substitute the all-purpose flour to make the lava cakes gluten-free?
Yes—replace the 2 tablespoons of all-purpose flour with an equal amount of a 1:1 gluten-free baking blend (or 1 tablespoon each cornstarch and cocoa powder). The texture stays fudgy and the cakes set just as well, with no other adjustments needed.