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 has become my go-to for special occasions because everyone loves the rich ooey gooey center that never fails to impress.

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

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Step 1:

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

Step 2:

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.

Step 3:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

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

Step 8:

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.

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

Check price on Amazon

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

Check price on Amazon

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My family enjoys sharing these cakes after dinner especially during holidays bringing a sweet ending to our celebrations.

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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Blend soups, smoothies, sauces, and baby food directly in pots for quick, smooth results.

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These mini chocolate lava cakes are a guaranteed crowd-pleaser with their rich centers and elegant presentation.

Frequently Asked Questions

→ What type of chocolate works best?

Bittersweet or semisweet chocolate with 70% cocoa or higher enhances the deep, rich flavor of the cake.

→ How can I tell when the cakes are perfectly baked?

The edges should be firm while the center remains soft and slightly jiggly to achieve the molten texture.

→ Can I prepare the batter in advance?

Yes, the batter can be refrigerated before baking; just add 1–2 extra minutes to the baking time if baking from cold.

→ What are some serving suggestions?

Dust with powdered sugar and serve with fresh berries, vanilla ice cream, or whipped cream for added indulgence.

→ Are there any tips to enhance the flavor?

Adding a pinch of espresso powder or a splash of orange liqueur to the batter can provide an interesting flavor twist.