Classic Lava Cakes Recipe

This Classic Lava Cakes Recipe is SO DELICIOUS! Warm chocolate cakes with molten centers, perfect for impressing guests or indulging yourself.

Prep Time 15

Cook Time 14

Total Time 29

Course Dessert

Cuisine American

Servings 4 servings

1 stick butter plus more for greasing ramekins
4 ounces semi-sweet chocolate chopped (substitute with bittersweet if you prefer a richer flavor)
2 large eggs
2 large egg yolks
1/4 cup sugar
2 teaspoons all-purpose flour with extra for dusting the ramekins

Preheat your oven to 425°F (220°C) to ensure perfect baking.
Generously butter your ramekins and dust them lightly with flour, shaking off any excess.
In a mixing bowl, combine chopped semi-sweet chocolate and the stick of butter. Microwave in 30-second intervals, stirring in between until melted and smooth.
In another bowl, whisk together the eggs, egg yolks, and sugar until light and fluffy.
Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring constantly to combine.
Gently fold in the flour until just combined, being careful not to overmix.
Divide the batter evenly among the prepared ramekins, filling about 2/3 full.
Place ramekins on a baking sheet and bake for 12-14 minutes, until edges are firm but centers remain soft.
Remove from oven and let rest for 1 minute to set the edges.
Run a knife around the edges, invert onto a plate, and serve immediately to enjoy the gooey center.

Prepare the batter ahead and refrigerate up to 24 hours for convenience.
Use coconut oil or vegan butter as dairy-free alternatives.
Watch baking time carefully to avoid overbaking and losing the molten center.
Store leftovers in an airtight container in the fridge for up to 2 days or freeze up to 2 months.
Serve warm with vanilla ice cream or fresh berries for an extra special treat.

Keyword Chocolate, Easy, Lava Cake, Molten, Quick