Six Dark Chocolate Lava Cakes with Soft Centers
These individual chocolate cakes bake with set edges and a warm, soft center.
These individual chocolate cakes bake with set edges and a warm, soft center. Melt dark chocolate and butter gently, whisk eggs with sugar, then fold in only enough flour and cocoa to hold the batter. The baking window is short, so use equal ramekins and start checking at ten minutes. Serve immediately after a brief rest, when the center is still spoonable and the cakes release cleanly. Heat oven to 200°C (400°F); butter and cocoa six 150 ml ramekins and place on a tray. Melt chocolate and butter over barely simmering water, stirring until smooth; cool 5 minutes. Whisk eggs, sugar and vanilla sugar until slightly thick; fold in chocolate, then sift in flour, cocoa and salt.
Recipe card
Six Dark Chocolate Lava Cakes with Soft Centers
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Prepare
Heat oven to 200°C (400°F); butter and cocoa six 150 ml ramekins and place on a tray.
Melt
Melt chocolate and butter over barely simmering water, stirring until smooth; cool 5 minutes.
Batter
Whisk eggs, sugar and vanilla sugar until slightly thick; fold in chocolate, then sift in flour, cocoa and salt.
Bake
Divide among ramekins and bake 10 to 12 minutes until edges are set but centers still jiggle slightly.
Serve
Rest 1 minute, loosen edges, invert carefully and dust with icing sugar; serve at once.
How to tell when it is ready
Rest 1 minute, loosen edges, invert carefully and dust with icing sugar; serve at once.
Tips
- Heat oven to 200°C (400°F).
- Melt chocolate and butter over barely simmering water, stirring until smooth.
- Whisk eggs, sugar and vanilla sugar until slightly thick.
- Divide among ramekins and bake 10 to 12 minutes until edges are set but centers still jiggle slightly.
Troubleshooting
- If centers set fully, shorten baking next time.
- If cakes stick, butter and cocoa the ramekins thoroughly.
Substitutions
- Use bittersweet chocolate around 60% cacao.
- Use gluten-free measure-for-measure flour if suitable.
Variations
- Add orange zest to the batter.
- Place a small chocolate square in each center.
Serving suggestions
- Add fresh raspberries.
- Serve with vanilla ice cream.
- Dust with icing sugar.
- Offer with espresso.
Make ahead
Prepare the measured ingredients in advance. Refrigerate unbaked batter in filled ramekins up to 1 day; bake from cold with a little extra time.
Storage
Refrigerate unbaked batter in filled ramekins up to 1 day; bake from cold with a little extra time.
Food safety
Use pasteurized eggs if serving a very fluid center to higher-risk guests; hot ramekins require care.
Frequently asked questions
How do I know dark chocolate lava cakes is ready?
Rest 1 minute, loosen edges, invert carefully and dust with icing sugar; serve at once.
How should I store dark chocolate lava cakes?
Refrigerate unbaked batter in filled ramekins up to 1 day; bake from cold with a little extra time.
Add fresh raspberries. Refrigerate unbaked batter in filled ramekins up to 1 day; bake from cold with a little extra time.
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