Chocolate Lava Cake

  • 4Servings


  • Butter, as needed
  • 2 egg yolks
  • 2 eggs
  • 3 Tbsp white sugar
  • 3 1/2 ounces chopped dark chocolate
  • 5 Tbsp butter
  • 4 tsp unsweetened cocoa powder
  • 3 Tbsp flour
  • 1 pinch salt
  • 1/8 tsp vanilla extract


  1. Butter the inside of 4 (5 1/2 ounce) ramekins and place them on a casserole dish.
  2. Whisk the egg yolks, eggs, and sugar until it is light, foamy, and lemon colored.
  3. In a microwave safe bowl, melt the chocolate and butter in 30 second intervals for about 1-3 minutes.
  4. Stir the chocolate into the egg and sugar mixture until everything is well combined.
  5. Sift the flour and salt into the mixture and combine. Add in the vanilla extract and mix everything together.
  6. Transfer the batter into a reusable plastic bag. Cut one corner of the bag to create a tip.
  7. Divide the batter evenly into the 4 ramekins. Tap the ramekins gently on the counter to remove air bubbles. Refrigerate the batter for about 30 minutes.
  8. Preheat the oven to 425 F.
  9. Place the ramekins on the casserole dish and pour hot water into the casserole dish to reach halfway up the sides of the ramekins.
  10. Bake for 15 to 18 minutes and set it aside to cool for 15 minutes.
  11. Using a knife, loosen the edges of the cake from the ramekin. Invert the cake onto a plate and serve.

Source: All Recipes

Photo credit: Maurina Rara on Flickr