Molten Dark Chocolate Lava Cake

I can think of few desserts better than a soft chocolate cake with a liquid chocolate cake filling.  Topped with strawberries and served with a scoop of vanilla ice cream.


Also, topped with powdered sugar.

Lava cake is, to me, one of the easiest desserts around.  And nothing beats it in terms of presentation.


 Servings:  4         Time, active: 15 minutes     Time, inactive,  10 minutes       Total time, 25 – 30 minutes.

1 stick of salted butter
6 ounces of semi-sweet baking chocolate
2 eggs
2 egg yolks
1/4 cup white sugar
2 tablespoons of flour

To Make:
Take 4 ramekins and grease them heavily with butter.  Sprinkle a light coating of cocoa powder into them, put them on a cookie sheet, and set aside.    Preheat oven to 450 degrees.
In a double boiler (Don’t have one?  What I do is take a medium saucepan, put it into a large saucepan with some water in it, and secure it with a heat safe clip), melt the butter and chocolate together, stirring every few seconds.
Whip (in an electric mixer)  the eggs, egg yolks, and sugar together until it’s a pale yellow color, thick, and kind of fluffy.
Now,  add about 2 tablespoons of the chocolate mixture to the egg mix, and whisk vigorously until combined.  What you are doing is tempering the eggs so that they don’t cook, which will leave you with gross chunks of scrambled eggs.  I speak from experience.
Add about 1/4 cup of the chocolate mix and repeat the process.
Add another 1/4 cup, and continue to repeat the process.
Add the remaining chocolate mix, then add the 2 tablespoons of flour.
Pour into ramekins, and bake for 10-12 minutes.  These cook super fast, so make sure to check them at 10 minutes.
Let ramekins cool for 1 minute once out of the oven.   Invert them each onto a plate, leave it there for 20 seconds, then ease it out.  You may have to run a butter knife around the sides.  Serve immediately, preferably with a nice scoop of ice cream and some strawberries.
Recipe adapted from

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