Mini Chocolate Lava Cakes

Decadent individual chocolate cakes with a warm, gooey molten center — perfect for an elegant dessert or a comforting treat.

This recipe always impresses guests and offers a cozy dessert experience that feels special yet is easy to prepare.

Ingredients

• Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate, roughly chopped, 100 g (7 tbsp) unsalted butter, plus extra for greasing
• Batter: 2 large eggs, 2 large egg yolks, 90 g (scant 1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
• For Serving (optional): Powdered sugar, for dusting, Fresh berries or vanilla ice cream

Instructions

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Preheat oven:

Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour, tapping out the excess.

Melt chocolate mixture:

In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.

Whisk eggs and sugar:

In a mixing bowl, whisk the eggs, egg yolks, sugar, and vanilla until pale and thick, about 2 minutes.

Combine mixtures:

Gently fold the melted chocolate mixture into the egg mixture until combined.

Add dry ingredients:

Sift in the flour and salt, and fold gently until just incorporated — do not overmix.

Divide batter:

Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.

Bake:

Bake for 11 to 13 minutes until the edges are set but the centers are still soft and slightly jiggly.

Serve:

Let rest for 1 minute. Run a thin knife around the edges, invert onto plates, and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.

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This dessert often brings the family together, sparking joy with every molten bite shared.

Notes

For a flavored twist, add a pinch of espresso powder or a splash of orange liqueur to the batter. Serve with fresh mint, whipped cream, or caramel sauce for extra indulgence.

Required Tools

6 ramekins (6 oz each), Heatproof mixing bowls, Whisk, Rubber spatula, Baking sheet

Allergen Information

Contains eggs, milk (butter), and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.

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Enjoy these mini chocolate lava cakes warm for the best molten experience.

Recipe FAQs

→ What type of chocolate works best?

Use high-quality bittersweet or semisweet chocolate, preferably 70% cocoa or higher, to enhance the rich flavor and gooey texture.

→ How do I know when the cakes are perfectly baked?

The edges should be set while the centers remain soft and slightly jiggly, indicating a molten core.

→ Can I prepare the batter in advance?

Yes, refrigerate the batter before baking and add 1–2 extra minutes to the baking time if baked from cold.

→ What are good serving suggestions?

Dust with powdered sugar and serve with fresh berries or vanilla ice cream for added contrast and freshness.

→ Are there any common allergens?

These cakes contain eggs, butter (milk), and wheat flour, and may carry traces of nuts depending on the chocolate source.