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Chocolate Lava Cake Recipe

$12 Dessert

About This Dish

Our chocolate lava cake is the ultimate indulgence - a rich, warm chocolate cake with a molten chocolate center that flows like lava when cut. Served with premium vanilla ice cream, this dessert creates the perfect contrast of temperatures and textures for an unforgettable finale to your meal.

Prep Time

20 minutes

Cook Time

12 minutes

Serves

4 people

Ingredients

  • 4 oz dark chocolate (70% cocoa), chopped
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • Pinch of sea salt
  • 1 teaspoon vanilla extract
  • Butter for greasing ramekins
  • Cocoa powder for dusting
  • Premium vanilla ice cream for serving
  • Fresh berries for garnish (optional)
  • Powdered sugar for dusting

Instructions

  1. Prepare the ramekins: Preheat oven to 425°F (220°C). Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess. Place on a baking sheet.
  2. Melt chocolate and butter: In a double boiler or microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Let cool slightly.
  3. Prepare the batter: In a medium bowl, whisk eggs and sugar vigorously until pale and thick, about 2-3 minutes. This incorporates air for a lighter texture.
  4. Combine ingredients: Gradually fold the melted chocolate mixture into the egg mixture. Add vanilla extract, then gently fold in flour and salt until just combined.
  5. Fill ramekins: Divide batter evenly among prepared ramekins, filling them about 3/4 full. The batter can be made up to this point and refrigerated for up to 4 hours.
  6. Bake: Bake for 12-14 minutes, until edges are firm and set but centers still jiggle slightly when shaken. Don't overbake - the center should remain molten.
  7. Rest and serve: Let cool for 1 minute, then run a knife around edges to loosen. Invert onto serving plates and let sit for 10 seconds before lifting ramekins.
  8. Garnish and serve: Dust with powdered sugar, add a scoop of vanilla ice cream, and garnish with fresh berries if desired. Serve immediately.

Chef's Tips

  • Use high-quality dark chocolate for the best flavor
  • Don't overbake - the center should still be jiggly
  • Ramekins can be prepared and refrigerated earlier in the day
  • If inverting fails, serve directly in the ramekin
  • The contrast of hot cake and cold ice cream is essential
  • Pair with a dessert wine or espresso for the perfect ending