Chocolate Lava Cake
Why this recipe works
- Molten centre: A short, hot bake sets the outside while leaving the middle soft and flowing.
- Deep chocolate flavour: Dark chocolate, butter and a little salt keep the cake rich without making it overly sweet.
- Clean individual portions: Cocoa-dusted ramekins help the cakes release neatly while preserving the chocolate finish.
Get the most out of this recipe
Timing notes
- Serve straight away: The molten centre is at its best immediately after baking; it firms up as the cakes continue to sit.
- Keep the rest brief: Rest for about 1 minute before unmoulding. A longer rest lets residual heat cook the centre further.
- Watch the bake closely: The 9 to 11 minute window is critical. Look for set, slightly risen edges and a centre that still wobbles.
Texture tips
- Cool the chocolate briefly: Let the melted chocolate and butter cool until warm, not hot, before whisking into the eggs for a smooth batter.
- Use visual cues: Remove the cakes while the centre still looks soft. Fully set centres will give a more traditional chocolate cake texture.
- Coat the ramekins well: A generous layer of butter and cocoa helps the outside set cleanly and makes unmoulding easier.
Make-ahead tips
- Best baked to order: Lava cakes are most reliable when baked and served immediately, before the centres have time to set.
- Reheating changes the centre: Chilled cakes can be reheated in a 180°C (355°F) oven for 6 to 8 minutes, but the middle will be less molten.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Generously grease 4 ramekins with a little of the butter, then dust with the cocoa powder, tapping out the excess.
- Melt the remaining butter and the dark chocolate together in a small saucepan over a low heat, stirring until smooth. Take off the heat and leave to cool for 2 minutes so it is warm, not hot.
- In a mixing bowl, whisk the eggs, caster sugar, vanilla extract and fine sea salt for 1 to 2 minutes until slightly thickened and pale. Pour in the warm chocolate mixture and whisk until glossy and combined.
- Sift in the plain flour and fold until you have a smooth batter with no dry pockets. Divide evenly between the prepared ramekins.
- Bake for 9 to 11 minutes until the edges are set and slightly risen, but the centre still looks soft and a little wobbly. Rest for 1 minute, then run a knife around the edge and invert onto plates, or serve straight from the ramekins for the runniest middle.
Recipe notes
Tips
- For a reliable molten centre, aim for set edges and a slight wobble in the middle when you gently shake the ramekin.
- If your ramekins are larger or smaller than average, adjust the bake time by 1 to 3 minutes and use the set-edge cue rather than the clock.
- This recipe contains lightly set egg; young children, pregnant people, older adults and anyone immunocompromised should ensure the cakes are baked until the centres are fully set.
Substitutions
- Replace Vanilla extract with the same amount of coffee extract for a deeper, mocha-style flavour.
- Replace Caster sugar with Granulated sugar, whisking for an extra minute to help it dissolve.
Storage
- Refrigerate up to 2 days
- Lava cakes are best served straight away. If needed, cool completely then cover and refrigerate; reheat in a 180°C (355°F) oven for 6 to 8 minutes until hot, noting the centre will be less molten.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (20min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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