Chocolate Lava Cake
Few desserts command attention quite like a properly executed chocolate lava cake. That moment when you break through the set exterior and molten chocolate spills onto the plate — it's theatre. It's indulgence. It's the kind of thing that makes people lean back in their chairs and declare they couldn't possibly eat another bite, right before scraping the plate clean.
The magic lies in precision. Too long in the oven and you have a normal chocolate cake. Not long enough and it's soup. But nail that sweet spot — crisp edges, a set top, and a centre that flows like warm ganache — and you have something that feels far more complicated than it actually is.
This is date night perfection. Impressive enough to serve at a dinner party, quick enough to whip up on a Tuesday. Serve it with vanilla ice cream or lightly whipped cream, something cool to cut through all that rich, warm chocolate. And whatever you do, serve it immediately. A lava cake waits for no one.
Ingredients
- 115g dark chocolate (70% cocoa), chopped
- 115g unsalted butter, plus extra for greasing
- 2 large eggs
- 2 large egg yolks
- 100g caster sugar
- 2 tablespoons plain flour
- Pinch of salt
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting ramekins
- Vanilla ice cream or whipped cream, to serve
- Icing sugar, for dusting
Method
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Preheat your oven to 200°C (180°C fan). Generously butter four 180ml ramekins, then dust with cocoa powder, tapping out any excess. This creates a non-stick coating that helps the cakes release cleanly and adds extra chocolate flavour to the edges.
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Melt the chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until completely smooth and glossy. Remove from heat and let it cool slightly while you prepare the eggs.
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In a separate bowl, whisk together the whole eggs, egg yolks, and caster sugar until pale and slightly thickened — about 2-3 minutes with an electric mixer. The mixture should fall in thick ribbons when you lift the beaters.
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Pour the melted chocolate mixture into the egg mixture and gently fold together with a spatula. Add the vanilla extract and salt, then sift in the flour. Fold very gently until just combined — you want to keep as much air in the mixture as possible. A few small lumps are fine.
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Divide the batter evenly among the prepared ramekins, filling them about three-quarters full. Place the ramekins on a baking tray for easy handling.
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Bake for exactly 12-14 minutes. The edges should be firm and the tops should look set with a slight dome, but the centre should still jiggle slightly when you gently shake the tray. This is the crucial moment — timing is everything.
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Remove from the oven and let stand for exactly 1 minute. No more, no less. Run a thin knife around the edge of each cake, then place a serving plate upside down on top of each ramekin. Wearing oven mitts, quickly invert the plate and ramekin together. The cake should slide out cleanly.
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Dust with icing sugar and serve immediately with a scoop of vanilla ice cream or a dollop of whipped cream. The moment you cut into it, the molten centre should flow. This is not a dessert that waits.
Chef's Note
The quality of your chocolate matters enormously here. Use the best dark chocolate you can find — something with at least 70% cocoa that you'd be happy eating on its own. Cheap chocolate will give you a grainy, dull-tasting cake. Also, you can prepare these up to 4 hours ahead and keep them in the fridge. Just add an extra 2 minutes to the baking time if baking from cold.
Nutrition Information
Per serving (1 cake)
What People Are Saying
Absolutely stunning! Made this for a date night and my partner was blown away. The molten centre was perfect — just the right consistency. I used good quality 70% dark chocolate like recommended and it made all the difference. Served with vanilla ice cream and it was restaurant quality. Will definitely make this again!
This recipe is spot on! The timing is crucial — I did exactly 13 minutes in my oven and it was perfection. The outside was set and the centre was gorgeously gooey. Made these for a dinner party and everyone was incredibly impressed. Easier than I expected and the results speak for themselves!