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A close up of a lava cake cut open with molten chocolate flowing out

Lava Cake

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5 from 19 reviews

Description

This sophisticated chocolate lava cake balances a firm, sponge-like exterior with a decadent molten center. This recipe emphasizes precise aeration and timing to create a professional-quality dessert that is as structurally sound as it is indulgent.

Ingredients

  • Unsalted butter, softened (for greasing)
  • Unsweetened cocoa powder (for dusting)
  • 6 ounces high-quality semisweet or bittersweet chocolate (at least 60% cocoa), chopped
  • 1/2 cup (1 stick) salted butter
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Preheat the oven to 375°F (190°C) and prepare six 6-ounce ramekins by coating them with softened unsalted butter and dusting them with cocoa powder.
  2. In a medium heat-proof bowl, combine the chopped chocolate and salted butter; melt in 1-minute increments at 50% power in the microwave until smooth and glossy.
  3. Stir the vanilla extract and salt into the chocolate mixture and allow it to cool slightly to near room temperature.
  4. In a separate large bowl, beat the 3 whole eggs and 3 egg yolks on high speed for 2 to 3 minutes until the mixture is thick, pale, and significantly increased in volume.
  5. Mix the powdered sugar into the egg base until just combined, then gently fold in the cooled chocolate mixture and the flour using a spatula until no streaks remain.
  6. Divide the batter among the ramekins, place on a baking sheet, and bake for 12-13 minutes until the sides are set and the center remains soft.
  7. Let the cakes rest for exactly 3 minutes before inverting them onto plates to serve.

Notes

For the most consistent results, use a digital thermometer to ensure the center of the cake reaches 160°F (71°C) before removing it from the oven. This ensures the center is safe to eat while remaining perfectly fluid. Using room temperature eggs is essential to maintain the emulsion of the butter and chocolate, preventing a grainy or clumping texture in the finished batter.

  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

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Find it online: https://meltcake.com/lava-cake-recipe/