bake · Bake

How to Bake a Lava Cake

Name: How to Bake a Lava Cake
Yield: 4
Ingredients: 4 oz dark chocolate; 4 tablespoons butter; 2 eggs; 2 egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; pinch salt; as needed cocoa powder

A lava cake is a warm chocolate cake with a molten center that flows out when you cut into it. The secret is underbaking the center while setting the edges, which takes exactly 12-14 minutes at 425°F in buttered ramekins. You can make the batter ahead and bake when ready to serve.

Total time: 30 min
Hands-on: 15 min
Serves: 4
Difficulty: Medium

Ingredients

4 oz dark chocolate
4 tablespoons butter
2 eggs
2 egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
pinch salt
as needed cocoa powder

Step by step

Prepare your ramekins. Butter four 6-ounce ramekins thoroughly, then dust with cocoa powder. Tap out excess. Place on a baking sheet. Preheat oven to 425°F.
Melt chocolate and butter. Melt 4 oz dark chocolate (chopped) with 4 tablespoons butter in a double boiler or microwave in 30-second intervals. Stir until smooth. Let cool slightly.
Whisk eggs and sugar. Beat 2 whole eggs and 2 egg yolks with 1/4 cup granulated sugar until thick and pale, about 2 minutes. The mixture should fall in ribbons.
Combine chocolate and eggs. Pour the melted chocolate into the egg mixture. Whisk until combined. Sift in 2 tablespoons all-purpose flour and a pinch of salt. Fold gently until no streaks remain.
Fill and bake. Divide batter evenly among ramekins. Bake for 12-14 minutes until edges are firm but centers still jiggle slightly when shaken. Don't overbake or you'll lose the lava.
Cool and unmold. Let rest for 1 minute. Run a knife around edges, then flip each ramekin onto a plate. Let sit 10 seconds before lifting the ramekin off.

Tips & troubleshooting

Use good quality chocolate with at least 60% cocoa for the best flavor and texture
The batter should be thick enough to coat a spoon but still pour easily
If your lava doesn't flow, the cakes were overbaked. Next time, reduce baking time by 1-2 minutes
Serve immediately while the outside is warm and the center is molten

Variations

White Chocolate Lava Cake. Replace dark chocolate with white chocolate and add 1/2 teaspoon vanilla extract. Reduce baking time by 1-2 minutes.
Salted Caramel Center. Press a frozen cube of salted caramel into the center of each filled ramekin before baking. The caramel melts to create the lava effect.
Make-Ahead Version. Prepare filled ramekins up to 4 hours ahead. Cover and refrigerate. Add 2 extra minutes to baking time when cooking from cold.

Questions

Can I make these without ramekins?: Yes, use a muffin tin but reduce baking time to 8-10 minutes. The cakes will be smaller but still have molten centers.
What if I don't have a double boiler?: Microwave the chocolate and butter in 30-second intervals, stirring between each interval until smooth. Watch carefully to avoid burning.
How do I know when they're perfectly done?: The edges should be set and firm to touch, but the center should still jiggle when you gently shake the ramekin. This happens around 12-14 minutes.
Can I freeze the unbaked cakes?: Yes, wrap filled ramekins tightly and freeze for up to 1 month. Bake directly from frozen, adding 3-4 extra minutes to the baking time.