Ever dreamed of digging your spoon into a warm chocolate cake, only to be met with a molten river of gooey, rich chocolate inside? That’s lava cake—part cake, part soufflé, and 100% pure magic. This dessert has a slightly firm outer layer and a soft, melty center that oozes out like lava (hence the name!). It’s perfect for impressing guests, celebrating a special moment, or satisfying a serious chocolate craving. And guess what? Despite its fancy look, it’s surprisingly simple to make at home.
Quick Facts
Here’s a quick snapshot of what to expect before diving in:
| Course | Dessert |
|---|---|
| Cuisine | French-American |
| Difficulty | Easy to Medium |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 12 minutes |
| Calories | ~350 per cake |
Equipment Needed
Making lava cakes at home doesn’t require fancy equipment. Here’s everything you need:
- 4 Ramekins (6 oz) – These are essential for shaping the cakes and baking evenly. Grease them well!
- Mixing Bowls – One for melting chocolate, one for mixing the batter.
- Microwave or Double Boiler – For melting the chocolate and butter.
- Whisk or Hand Mixer – A whisk works great, but a hand mixer saves time and gives a fluffier texture.
- Rubber Spatula – For folding ingredients gently.
- Measuring Cups and Spoons – Accuracy matters in baking.
- Baking Sheet – To place the ramekins on for easier handling.
- Oven – Preheat and bake to perfection.
- Cooling Rack (optional) – To let the cakes rest slightly before serving.
Ingredients
You only need a few pantry staples to make lava cake:
- 1/2 cup (115g) unsalted butter
- 6 oz (170g) semi-sweet chocolate, chopped or chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 tsp salt
- 2 tbsp (15g) all-purpose flour
- Optional: vanilla extract, espresso powder, or a pinch of cinnamon for added depth
Instructions
Step-by-step guide to gooey perfection:
- Preheat oven to 425°F (220°C). Grease the ramekins with butter and dust with cocoa powder. Set aside.
- Melt butter and chocolate together in the microwave or double boiler. Stir until smooth. Let it cool slightly.
- In a bowl, whisk together eggs, yolks, sugar, and salt until slightly thick and pale.
- Fold the chocolate mixture into the egg mixture gently using a spatula.
- Add flour and fold just until combined. Don’t overmix.
- Pour the batter evenly into the prepared ramekins.
- Bake for 11–12 minutes until the edges are set, but the center is soft.
- Let cakes rest for 1 minute, then carefully run a knife around the edges and invert onto plates.
- Serve immediately—best with ice cream or whipped cream!
Essential Note:
Timing is everything with lava cake. A minute too long in the oven and you’ll have a regular cake. Too short, and it might collapse. Stick close to the oven and start checking at 10 minutes. Every oven is different, so practice makes perfect!
