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Easy, 20-Minute Classic Chocolate Lava Cake Recipe

Close-up of a warm chocolate lava cake with a piece broken open revealing the molten chocolate center.
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Make this foolproof chocolate lava cake for a fast, indulgent dessert. You get crisp edges and a silky molten center every time. It is perfect for date nights or when you need a bakery-style dessert without stress.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 4 tablespoons unsalted butter, plus extra for ramekins
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • Cocoa powder, for dusting ramekins

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Grease four 6-ounce ramekins with butter and dust the insides thoroughly with cocoa powder. Place the prepared ramekins on a baking sheet.
  2. Combine the chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (or use a microwave in 30-second intervals). Stir until the mixture is completely smooth. Remove from heat and let it cool slightly.
  3. In a separate medium bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and slightly thickened, about 2 minutes. Whisk in the vanilla extract.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Sift the flour and salt over the batter. Fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the prepared ramekins.
  7. Bake for 12 to 14 minutes. The edges should look set, but the center should still look soft and jiggly. This timing creates the perfect flowing center.
  8. Let the cakes cool in the ramekins for 1 minute. Carefully run a thin knife around the edge of each cake. Invert each cake onto a serving plate.
  9. Serve immediately while warm with ice cream or fresh berries.

Notes

  • For a Nutella lava cake variation, substitute 2 tablespoons of the bittersweet chocolate with 2 tablespoons of Nutella in the melted mixture.
  • To make this a Crock Pot chocolate dessert, pour the batter into a buttered, parchment-lined slow cooker insert and cook on high for about 1.5 hours, checking frequently for doneness.
  • If you want an Air Fryer lava cake tutorial, bake in greased ramekins at 380 degrees Fahrenheit for 8 to 10 minutes.

Nutrition

Find it online: https://chefsily.com/easy-20-minute-lava-cake-recipe/