What type of chocolate works best?

Use high-quality dark chocolate with around 70% cocoa for a rich and balanced flavor.

How can I ensure the center stays molten?

Bake the cakes until edges are firm but centers remain soft; typically 11-13 minutes at 220°C (425°F).

It’s best to bake soon after mixing to preserve the molten texture, but batter can be refrigerated briefly.

Dust with powdered sugar and serve warm with vanilla ice cream, whipped cream, or fresh berries.

Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten intolerance.

Decadent, rich dark chocolate lava cakes with a molten cocoa center perfect for cozy evenings and sweet home desserts.

Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped
Chocolate Base: 100 g (7 tbsp) unsalted butter plus extra for greasing
Chocolate Base: 2 tbsp unsweetened cocoa powder
Batter: 2 large eggs
Batter: 2 large egg yolks
Batter: 100 g (1/2 cup) granulated sugar
Batter: 1 tsp pure vanilla extract
Batter: 40 g (1/3 cup) all-purpose flour
Batter: 1/4 tsp fine sea salt
For Serving (optional): Powdered sugar for dusting
For Serving (optional): Vanilla ice cream or whipped cream
For Serving (optional): Fresh berries

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Step 1:: Preheat the oven to 220°C (425°F) Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.
Step 2:: In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth Remove from heat and whisk in cocoa powder.
Step 3:: In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.
Step 4:: Gently fold the melted chocolate mixture into the egg mixture until just combined.
Step 5:: Sift the flour and salt over the batter and fold in until smooth and glossy.
Step 6:: Divide the batter evenly into the prepared ramekins.
Step 7:: Place ramekins on a baking sheet and bake for 11 13 minutes until the edges are set but the centers are still soft Do not overbake.
Step 8:: Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.
Step 9:: Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet

Contains: Eggs dairy (butter) gluten (wheat flour) May contain: Soy (in some chocolate) Always check ingredient labels for potential allergens.

Calories: 390 Total Fat: 25 g Carbohydrates: 36 g Protein: 6 g

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

Enjoy these rich lava cakes warm for the perfect cozy dessert experience.

→ What type of chocolate works best?: Use high-quality dark chocolate with around 70% cocoa for a rich and balanced flavor.
→ How can I ensure the center stays molten?: Bake the cakes until edges are firm but centers remain soft; typically 11-13 minutes at 220°C (425°F).
→ Can I prepare the batter ahead of time?: It’s best to bake soon after mixing to preserve the molten texture, but batter can be refrigerated briefly.
→ What serving suggestions complement these cakes?: Dust with powdered sugar and serve warm with vanilla ice cream, whipped cream, or fresh berries.
→ Are there alternatives for gluten-sensitive diets?: Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten intolerance.