Classic Chocolate Lava Cake - These individual cakes feature a delicate, cakey exterior that gives way to a rich, flowing molten chocolate center. The contrast between the tender outer crumb and the warm, velvety interior creates a luxurious dessert experience. With just seven simple ingredients and under 30 minutes from start to finish, this recipe delivers restaurant-quality results perfect for special occasions or when you need an impressive dessert quickly.

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Classic Chocolate Lava Cake - This lava cake recipe works because precise baking time creates the distinct molten center while allowing the exterior to set properly. After testing multiple temperature approaches, baking at 425°F for exactly 12 minutes produces the ideal texture contrast without overcooking the delicate interior. Using cold butter and quality chocolate ensures proper emulsification for a smooth, flowing center that maintains its structure until serving. This aligns with my focus on technique-driven desserts where understanding the chemistry between heat, timing, and ingredients creates reliable, spectacular results every time.

Dietary Notes

✓ 30-Minute Dessert
✓ Elegant Presentation
✓ Make-Ahead Friendly
✓ Restaurant-Style Results

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Why You'll Love This

Perfect Molten Center: Precise baking time creates a flowing chocolate interior while setting the exterior.
Quick Preparation: Ready in under 30 minutes with basic pantry ingredients for spontaneous dessert cravings.
Impressive Presentation: Individual ramekins make elegant servings without complicated plating techniques.
Consistent Results: Tested temperature and timing guarantee the signature lava flow every time.

Classic Chocolate Lava Cake

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 2

🔥 Cook Time: 12min

🥨 Yield: 4

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 oz semi-sweet chocolate, chopped
4 tbsp unsalted butter, cubed
2 large eggs, room temperature
¼ cup granulated sugar
2 tbsp all-purpose flour
1 tbsp cocoa powder
1 pinch fine salt

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✏️

semi-sweet chocolate, chopped Use high-quality bar chocolate chopped small for even melting; chips contain stabilizers that prevent the proper flowing texture needed for the molten center. The chocolate should be at least 60% cacao for the right balance of sweetness and rich chocolate intensity.
unsalted butter, cubed Cold butter cubes melt gradually with the chocolate to create a smooth emulsion; if butter is too warm, the mixture can separate. The butterfat contributes to the velvety mouthfeel and helps the cake release cleanly from the ramekin after baking.
large eggs, room temperature Room temperature eggs incorporate more air when whisked with sugar, creating the delicate cake structure that contrasts with the molten center. Cold eggs can cause the melted chocolate to seize and result in a denser texture that lacks the characteristic tender crumb.
granulated sugar The sugar not only sweetens but also helps create the cake's structure by stabilizing the whipped eggs. It also contributes to caramelization during baking, giving the exterior a slight crispness that contrasts with the soft interior.
all-purpose flour Just two tablespoons provide minimal structure to contain the molten center while allowing the edges to set properly. Too much flour creates a fully baked cake without the signature lava flow, while too little results in a pudding-like texture throughout.
cocoa powder Dusting the ramekins with cocoa instead of flour adds extra chocolate flavor without creating a white coating on the finished cakes. The fine powder creates a non-stick surface while complementing the overall chocolate intensity of the dessert.
fine salt A pinch of salt enhances the chocolate flavor and balances the sweetness, preventing the dessert from tasting one-dimensional. Salt also strengthens the protein structure in the eggs and flour slightly, helping the cake hold its shape while molten inside.

list_alt Instructions

1

Step 1: Preheat oven to 425°F and prepare ramekins by brushing with melted butter and dusting with cocoa powder - this prevents sticking and creates a professional release.
2

Step 2: Melt chocolate and butter together using a double boiler, stirring until completely smooth and glossy - gentle heat prevents chocolate from seizing and ensures proper fluidity.
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Step 3: Whisk eggs and sugar together vigorously for 2-3 minutes until pale and slightly thickened - this incorporates air for better cake structure and rise.
4

Step 4: Gently fold the melted chocolate mixture into the egg mixture until just combined - careful folding preserves the air bubbles for proper texture.
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Step 5: Sift flour and salt over the batter and fold gently until no dry streaks remain - overmixing develops gluten which makes cakes tough instead of tender.
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Step 6: Divide batter evenly among prepared ramekins and bake for exactly 12 minutes until edges are set but centers still jiggle slightly - precise timing creates the signature molten center.
7

Step 7: Let cakes rest for 1 minute after baking, then run a knife around edges and invert onto plates - this brief rest allows the exterior to firm while keeping the interior liquid.

Nutrition Facts

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Calories 380

Protein 6g

Carbs 35g

Fiber 3g

Sugar 28g

Fat 24g

Sodium 120mg

Potassium N/A

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Serving Suggestions

Serve cakes immediately after baking while the center is still molten and warm. Dust with powdered sugar or cocoa powder for visual contrast and place each ramekin on a small plate with fresh berries or a dollop of whipped cream. For the best experience, allow cakes to rest for exactly one minute after removing from the oven so the exterior firms slightly while the interior maintains its liquid state. The contrast between warm cake and cool accompaniments enhances the luxurious texture experience.

How to Store?

Lava cakes are best served immediately after baking when the molten center is at its peak texture. If preparing ahead, you can prepare the batter up to 24 hours in advance and refrigerate it in the ramekins until ready to bake, adding 1-2 minutes to baking time. Baked cakes do not store well as the molten center solidifies upon cooling. The batter freezes well in ramekins for up to 3 months - bake directly from frozen, adding 3-4 minutes to baking time. Leftover batter keeps refrigerated for 2 days.

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