Chocolate Lava Cake
Rich and decadent chocolate lava cake with a perfectly molten center. Made with simple ingredients and baked in just 7 minutes for an indulgent restaurant-style dessert at home.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Saucepan (double boiler)
- Ramekins
- Baking tray
Ingredients
- 7 oz dark chocolate (chopped, about 70% cocoa; 200g)
- 7 oz unsalted butter (1 cup / 226 g works perfectly)
- 7 large eggs room temperature
- 1 cup granulated sugar (200 g)
- 1 cup all-purpose flour (130 g)
- 1/2 cup unsweetened cocoa powder (50 g)
- 1 pinch salt
Instructions
- Preheat oven to 435°F (225°C).
- Melt the chocolate and butter together using a double boiler or microwave. Stir until smooth and let cool slightly.
- In a large bowl, whisk the eggs sugar and salt until pale and slightly thickened.
- Sift in the flour and cocoa powder. Mix until fully combined.
- Slowly fold in the melted chocolate mixture until smooth.
- Grease ramekins well and fill about 3/4 full.
- Bake for exactly 7 minutes. The edges should look set while the center remains soft and slightly jiggly.
- Let rest 1 minute, then carefully invert onto a plate and serve immediately.
Notes
- Do not overbake or the center will fully set.
- Every oven is different - check at 6 minutes.
- The center should jiggle slightly when gently shaken.
- Serve immediately for best molten texture.