How do I achieve the molten center in these chocolate cakes?

Baking the cakes just until the edges are firm but the centers remain soft creates the signature gooey core.

Can I use a different type of chocolate?

High-quality dark chocolate with 70% cocoa content is ideal, but adjustments can be made with semisweet varieties.

Cocoa powder prevents sticking and enhances the chocolate flavor around the edges.

Yes, gluten-free flour can be substituted to accommodate dietary needs without compromising texture.

Pressing a few chocolate chips into the batter centers before baking adds a more decadent molten core.

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

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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 1113 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.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

→ How do I achieve the molten center in these chocolate cakes?: Baking the cakes just until the edges are firm but the centers remain soft creates the signature gooey core.
→ Can I use a different type of chocolate?: High-quality dark chocolate with 70% cocoa content is ideal, but adjustments can be made with semisweet varieties.
→ What is the purpose of the cocoa powder dusting on ramekins?: Cocoa powder prevents sticking and enhances the chocolate flavor around the edges.
→ Are there alternatives to regular flour for this batter?: Yes, gluten-free flour can be substituted to accommodate dietary needs without compromising texture.
→ How can I add extra richness to the center?: Pressing a few chocolate chips into the batter centers before baking adds a more decadent molten core.

Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.