Chocolate Lava Cakes
Lava cakes look impressive but take very little work. The batter comes together in 10 minutes with a whisk, and the cakes bake in about 12, set on the outside and still runny in the middle. Make four, or halve the recipe for a dinner for two. You can also fill the ramekins ahead and bake them while you clear the table.
Published
- Prep Time
- 15 mins
- Cook Time
- 14 mins
- Total Time
- 29 mins
- Servings
- 4 lava cakes
How do you make Chocolate Lava Cakes?
To make chocolate lava cakes, melt 115 g butter with 115 g dark chocolate. Whisk 2 eggs, 2 yolks and 50 g sugar until pale, fold in the chocolate, then 2 tbsp flour. Divide among 4 buttered, cocoa-dusted 170 ml (6 oz) ramekins and bake at 220°C (425°F) for 12-14 minutes, until the sides are set but the centres wobble. Rest 1 minute and turn out.
- Total time
- 29 mins
- Calories
- 525 per serving
- Protein
- 7.5 g
- Yield
- 4 lava cakes
- Difficulty
- Medium
- Method
- Baking
Ingredients
Equipment
4 ramekins, 170-180 ml (6 oz) each · Baking sheet · Heatproof bowl · Whisk or hand mixer · Silicone spatula · Thin knife
Quick Directions
Prepare the ramekins
Heat the oven to 220°C (425°F).
Melt the chocolate
Melt the butter and chocolate together in a heatproof bowl in the microwave in 30-second bursts, stirring after each, or set the bowl over a pan of barely simmering water.
Whisk the eggs
In another bowl, whisk the eggs, egg yolks, sugar, salt and vanilla for 2-3 minutes, until pale and slightly thickened.
Make the batter
Pour the chocolate into the eggs and fold gently until combined.
Bake
Bake for 12-14 minutes, until the sides are firm and the edges of the tops are set but the centres still wobble when you nudge the pan.
Turn out and serve
Let the cakes stand for 1 minute.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chocolate lava cakes.
Prepare the ramekins
Heat the oven to 220°C (425°F). Brush the insides of 4 ramekins generously with soft butter. Add a little cocoa to each, tap and turn it until the butter is coated, then tip out the excess. Set the ramekins on a baking sheet.
Melt the chocolate
Melt the butter and chocolate together in a heatproof bowl in the microwave in 30-second bursts, stirring after each, or set the bowl over a pan of barely simmering water. Stir until smooth and let it cool for 5 minutes.
Whisk the eggs
In another bowl, whisk the eggs, egg yolks, sugar, salt and vanilla for 2-3 minutes, until pale and slightly thickened. A hand mixer makes this quicker.
Make the batter
Pour the chocolate into the eggs and fold gently until combined. Sift or sprinkle the flour over the top and fold it in until no streaks remain. Divide the batter evenly among the ramekins.
Bake
Bake for 12-14 minutes, until the sides are firm and the edges of the tops are set but the centres still wobble when you nudge the pan. Ovens vary, so check at 12 minutes.
Turn out and serve
Let the cakes stand for 1 minute. Wearing oven mitts, run a thin knife around the edge of each ramekin, put a small plate upside down on top and flip the two over together. Lift off the ramekin, dust the cake with icing sugar and serve straight away with berries or ice cream.
Recipe Tips
- Butter and dust every part of the ramekins, right up to the rim, so the cakes release cleanly.
- Use a bar of chocolate rather than chocolate chips. Chips are made to hold their shape and don't melt as smoothly.
- If you're unsure of your oven, bake one cake first. Once you know the timing, bake the rest the same way.
- Room-temperature eggs whip up faster and blend into the warm chocolate without making it stiffen.
Variations
- For two: halve every ingredient, using 1 whole egg and 1 yolk, and bake in 2 ramekins for the same time.
- Gluten-free: replace the flour with 2 tbsp cornstarch (cornflour) or a gluten-free flour blend.
- Hidden centre: push a square of chocolate, 1 tsp peanut butter or a fresh raspberry into the middle of each cake before baking.
- Mocha: stir 1 tsp instant espresso powder into the melted chocolate.
Nutrition (per serving)
| Calories | 525 |
|---|---|
| Protein | 7.5 g |
| Carbs | 29 g |
| Fat | 42 g |
| Saturated fat | 25 g |
| Fibre | 3 g |
| Sugar | 20 g |
| Sodium | 110 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Fill the prepared ramekins, cover and refrigerate for up to 1 day, then bake straight from the fridge for 2-3 minutes longer. Baked lava cakes are best eaten right away.
- Reheat
- Leftover baked cakes firm up as they cool. Warm one in the microwave for 15-20 seconds; the centre will be soft but no longer runny.
Chocolate Lava Cakes FAQs
How do I know when lava cakes are done?
The sides should be firm and the edges of the tops set, while the centre still wobbles when you shake the pan gently. In 170 ml (6 oz) ramekins at 220°C (425°F), that takes 12-14 minutes in most ovens.
Can I make chocolate lava cakes ahead of time?
Yes. Fill the buttered, cocoa-dusted ramekins, cover and refrigerate for up to 1 day. Bake them straight from the fridge for 2-3 minutes longer than usual.
How do I make lava cakes for two?
Halve every ingredient, using 1 whole egg and 1 egg yolk, and bake in 2 ramekins at 220°C (425°F) for 12-14 minutes. You can also make all four and refrigerate two unbaked for the next day.
Is the runny centre of a lava cake safe to eat?
The soft centre does not get hot enough to fully cook the eggs. Government food safety guidance advises fully cooked eggs for young children, pregnant people, older adults and anyone with a weakened immune system. For them, use pasteurized eggs or bake the cakes until a toothpick in the centre comes out clean.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
