Chocolate Lava Cake with a Gooey Center 🍫
That first cut is the best part! Rich chocolate cake opens up to reveal a warm, silky center. Finish with a dusting of cocoa and fresh mint for a beautiful homemade dessert.
Would you share yours—or keep the whole cake? Tell us in the comments!
Suggested ingredients for 2 individual cakes:
* 3.5 oz (100 g) dark chocolate, preferably 60–70% cocoa
* 4 tablespoons unsalted butter (57 g), plus extra for greasing
* 2 large eggs, at room temperature
* ¼ cup granulated sugar (50 g)
* 3 tablespoons all-purpose flour (25 g)
* A small pinch of salt
* Unsweetened cocoa powder, for coating and dusting
* Fresh mint, optional, for serving
Here’s how to make them:
1. Prepare the ramekins.
Preheat your oven to 425°F (220°C). Generously butter two 8-ounce oven-safe ramekins. Dust the insides with cocoa powder and tap out the excess.
2. Melt the chocolate and butter.
Combine the chopped chocolate and butter in a heatproof bowl. Melt gently over a pan of barely simmering water, or microwave in short bursts, stirring between each. Let the mixture cool until warm rather than hot.
3. Beat the eggs and sugar.
Using an electric mixer, beat the eggs and sugar for about 2–3 minutes, until pale, thick, and slightly fluffy.
4. Make the batter.
Gently fold the melted chocolate mixture into the beaten eggs. Sift in the flour and salt, then fold just until combined.
5. Fill and bake.
Divide the batter between the prepared ramekins and place them on a baking sheet. Bake for approximately 10–13 minutes. The edges should be set while the centers still have a slight wobble.
Start checking early: ramekin size, material, and oven temperature affect the baking time.
6. Unmold.
Let the cakes rest for 1–2 minutes. Carefully loosen the edges if needed, then invert each ramekin onto a plate using oven mitts.
7. Finish and enjoy.
Dust lightly with cocoa powder, add a small mint sprig, and serve immediately while the centers are warm and gooey.
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