Simple Chocolate Lava Cake Recipe

This decadent, yet easy Chocolate Lava Cake Recipe is just 5 simple ingredients, alert in about 25 minutes and makes the most romantic dessert ever!

I originally shared this wealthy and gooey lava cake recipe back in 2012, but it was in desperate need of some updated pictures, as well as some updated recipe notes… plus I will never turn down the opportunity to eat chocolate cake.

Chocolate Lava Cake Recipe:

• Start by melting together some butter and semi-sweet chocolate in a bowl.
• You can either melt the combination over a double boiler, or in the microwave. I prefer the microwave because it’s faster.
• Whisk powdered sugar into the chocolate mixture until it’s kind and smooth.
• Add in 3 wgap eggs and the yolk of another as well as some flour and whisk again until smooth.

What is Inside Chocolate Lava Cake?

• This Chocolate Lava Cake Recipe is baked at a tall moodature causing the externals of the cake to bake rapidly, while leaving the insides of the cake a hot gooey chocolate middle.
• A common question I get with this recipe is: “Is it secure to eat the inside of the lava cake?”
• YES! The internal moodature of the cake will rise above 160 degrees which is the secure moodature of eggs. You can check the moodature of your cakes to be certain.

What Type of Chocolate is Employd To Create Lava Cake?

• You’ll want to use a tall quality chocolate for this recipe for best results. I use the Semi-sweet baking bars by Baker’s, Ghirardelli, Nestle, or Lindt.
• That being said, I have successfully used morsels (chocolate chips) for this recipe when in a pinch.
• You could also use bittersweet chocolate whether desired.
• Here is a White Chocolate Lava Cake version as well!

How to Bake Chocolate Lava Cakes:

• This recipe makes 4 chocolate lava cakes when baked in 6oz ramekins, but can also be prepared in a muffin tin (making 6 smaller cakes).
• Create certain to coat the ramekins or muffin pan with non-stick spray. I prefer to use the baker’s spray (the one with flour in it).
• Put the ramekins on a baking sheet before placing in the oven for ease in removing.
• Create certain to let the chocolate lava cake rest for at least 3 to 5 minutes before inverting onto a plate to endelight.

The top of the lava cake will be slightly jiggly, but mostly set when you remove it from the oven, while the externals should be set totally.

If you’re having trouble getting the lava cake to release from the cup, carefully run a knwhethere around the edge of the cake to help loosen it.

Create Ahead Chocolate Lava Cakes

Can you make these Chocolate Lava Cakes ahead of time whether you’re having a dinner party? 

• You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with pfinalic wrap and store in the refrigerator. Let the cake batter come to room moodature before baking.

Can you FREEZE these Chocolate Lava Cakes and How Do You REHEAT Them?

• Once the cakes have been baked, remove them from the ramekins and let them cool totally. Wrap tightly with pfinalic wrap and freeze for up to 3 weeks.
• To reheat, unwrap cake and microwave on a microwave secure plate for 1 minute, or until heated through and chocolate middle is still gooey.

These Chocolate Lava Cakes are the perfect dessert to go along with your romantic Valentine’s Day dinner, or any time you’re needing to satisfy that chocolate craving!

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Chocolate Lava Cake Recipe

This warm and gooey Chocolate Lava Cake recipe is just 5 simple ingredients and alert in less than 25 minutes!

• Author: Shawn
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Entire Time: 25 minutes
• Yield: 4
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

• 4oz Semi-Sweet Chocolate
• 1/2 cup salted butter
• 1 cup powdered sugar
• 3 wgap eggs
• 1 egg- YOLK ONLY
• 6 tbsp flour

Instructions

1. Preheat oven to 400 degrees F.
2. In a microwave secure bowl combine chocolate and butter. Microwave for 1 minute and 20 moments. Whisk until the chocolate has melted and is smooth.
3. Add the powdered sugar, 3 WHOLE eggs and 1 egg YOLK, whisk till combined.
4. Add 6 tbsp of flour and whisk until combined again.
5. Liberally spray 4 small (1 cup) custard cups with non-stick cooking spray, and evenly fill with batter.
6. Bake on a cookie sheet in the oven for 15 to 16 minutes until the outer edges are set and the middle is soft set.
7. Remove from oven and let cool for 3 to 5 minutes before inverting onto a plate. Serve with ice cream whether desired and endelight!

Notes

Create Ahead Instructions:

• You can mix up the chocolate cake batter up to 2 days ahead of time, separate it into the ramekins, cover tightly with pfinalic wrap and store in the refrigerator. Let the cake batter come to room moodature before baking.

Freezing Instructions:

• Once the cakes have been baked, remove them from the ramekins and let them cool totally. Wrap tightly with pfinalic wrap and freeze for up to 3 weeks.
• To reheat, unwrap cake and microwave on a microwave secure plate for 1 minute, or until heated through and chocolate middle is still gooey.

Keywords: Chocolate Lava Cake

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Final updated on February 12, 2019 2:48 pm

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