Dark Chocolate Lava Cakes

Name: Dark Chocolate Lava Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 cup dark chocolate, chopped; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; Pinch of salt; Vanilla ice cream; Fresh berries; Powdered sugar; Sea salt

Highlighted under: Baking & Desserts

When I first attempted to make Dark Chocolate Lava Cakes, I was amazed at how something so indulgent could be made at home. These rich little desserts boast a gooey center, making each bite a heavenly experience. I love how they can be customized with a scoop of ice cream or fresh berries, adding an extra burst of flavor. The best part? They only take a few simple ingredients and a little less than an hour from start to finish. Trust me, you’ll want to keep this recipe handy for special occasions or a cozy night in.

Created by

Brittany Shaw

Last updated on 2026-01-06T00:22:17.822Z

Making these Dark Chocolate Lava Cakes was an unforgettable experience for me. I spent an entire evening experimenting with the timing, and I found that the right balance of cooking time gives you that perfect molten center. The first time I tried it, I undercooked them just a bit too much, and instead of the gooey center I was aiming for, I got more of a soufflé. Now, I make sure to keep a close watch on them as they bake.

The rich chocolate flavor paired with a hint of vanilla is nothing short of divine. Serving them warm adds a touch of elegance and decadence, and they pair wonderfully with a scoop of vanilla ice cream. I've even enjoyed them with a sprinkle of sea salt on top for that extra contrast!

        Why You Will Love This Recipe
        Decadent chocolate paired with a molten center
Easily customizable with toppings like ice cream or berries
Quick to prepare, perfect for last-minute impressing

      

Mastering the Molten Center

Achieving that perfect molten center is the hallmark of a great lava cake. The key is to bake the cakes just until the edges are set while keeping the center soft. Aim for a bake time of 12 to 15 minutes at 425°F (220°C). When checking for doneness, the outer rim should look firm and slightly puffed, while the middle should still jiggle slightly. If you’re unsure, it’s better to underbake than to overbake.

If you encounter issues with the center not flowing, it’s often due to the batter being too mixed or overbaking. Ensure you fold the chocolate into the eggs gently, maintaining some air for lightness. On your first attempt, try baking one cake first and gently cutting into it as a test for timing.

Ingredient Insights

The quality of chocolate you use is crucial for flavor. Opt for a high-percentage dark chocolate (70% cacao is ideal) as it brings depth and richness to the cake. Avoid chocolate chips, as they contain stabilizers that may alter the texture. When melting chocolate, ensure it doesn't overheat; chocolate should be glossy and smooth, and if it looks grainy, it has likely seized, which is irreparable.

Butter not only adds richness but also moisture, resulting in a tender cake. If you need a dairy-free option, you can substitute with coconut oil, which will impart a subtle coconut flavor that can complement the chocolate beautifully.

Serving Suggestions

To elevate your lava cakes, consider a scoop of vanilla ice cream for a delightful temperature contrast or a handful of fresh berries to cut through the richness. Powdered sugar can be dusted on top for an elegant finish, and a sprinkle of sea salt can enhance the chocolate flavor significantly. For a more sophisticated touch, serve with a drizzle of raspberry sauce or a shot of espresso on the side.

These lava cakes can also be made in advance. Prepare the batter, pour it into the ramekins, cover, and refrigerate for up to 24 hours. When you’re ready to bake, simply add a minute or two to the baking time to ensure they cook through.

Ingredients

For the Lava Cakes

1/2 cup unsalted butter
1 cup dark chocolate, chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt

For Serving (optional)

Vanilla ice cream
Fresh berries
Powdered sugar
Sea salt

Preparation Steps

Instructions

Preheat & Prepare

Preheat the oven to 425°F (220°C). Grease four ramekins and place them on a baking sheet.

Melt Chocolate & Butter

In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Allow to cool slightly.

Mix Eggs & Sugar

In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined and slightly frothy.

Combine Mixtures

Gently fold the chocolate mixture into the egg mixture. Add the vanilla extract, flour, and a pinch of salt. Mix until just combined.

Fill Ramekins

Pour the mixture evenly into the prepared ramekins, filling them about 3/4 full.

Bake

Bake in the preheated oven for 12-15 minutes. The edges should be firm, but the centers should still be soft.

Serve & Enjoy

Let them cool for 1 minute, then run a knife around the edges and invert onto plates. Serve warm with optional toppings.

Enjoy Your Lava Cakes!

Pro Tips

To ensure the lava cakes turn out perfectly, use high-quality dark chocolate, preferably with a cocoa content of 60% or higher. Also, keep an eye on them while baking
every oven varies, and they can go from perfect to overcooked quickly.

Troubleshooting Common Issues

If your cakes are sticking to the ramekins, it's essential to grease them well and consider dusting with cocoa powder instead of flour. This will create a nice contrast when they are inverted and prevent any remnants from adhering to the sides.

In case your cakes don’t rise as expected, check that your eggs are at room temperature before starting, as this encourages better air incorporation. Also, verify that your baking powder is fresh if you’ve adapted the recipe to include it, although traditional lava cakes typically don’t need it.

Variations to Try

For a delightful twist, consider flavored extracts or citrus zest in the batter. A teaspoon of orange zest or a splash of almond extract can beautifully enhance the chocolate profile. Additionally, you can mix in a small amount of espresso powder to intensify the chocolate flavor without making it coffee-flavored.

You may also experiment with different chocolates—white chocolate lava cakes can be made by following the same technique, or try dark chocolate combined with a spoonful of peanut butter for a decadent twist.

Storing and Reheating

If you have leftovers, store the unbaked filled ramekins covered in the refrigerator for up to 2 days. When you're ready to bake, remember to add some extra baking time as they will be cold. Alternatively, baked lava cakes can be stored at room temperature for a day, but reheating softens them less than cooking from fresh, so observe carefully.

To reheat, place in a preheated oven at 350°F (175°C) for about 8 minutes, keeping an eye on them. You want them warm throughout without becoming a cake fully set.

Questions About Recipes

→ Can I make these lava cakes in advance?

Yes! Prepare the batter and fill the ramekins in advance. Cover them and refrigerate, then bake just before serving.

→ What if I don’t have ramekins?

You can use muffin tins or any oven-safe dish, but keep an eye on the cooking time.

→ What kind of chocolate should I use?

Opt for high-quality dark chocolate with at least 60% cocoa for the best flavor.

→ Can I freeze the lava cakes?

Yes, you can freeze the uncooked batter in the ramekins. When ready to bake, do not thaw, just add a few extra minutes to the baking time.