Tulo

Chocolate Lava Cake Recipe

A high ratio of melted chocolate and butter to flour, combined with a short blast in a hot oven, sets the outer edges of the cake before the center has time to fully cook, leaving a pool of liquid chocolate inside once it's cut open.

Prep
15 min
Cook
13 min
Total
28 min
Servings
4

Ingredients

Servings4
  • 6 oz semisweet chocolate, chopped
  • 6 tbsp unsalted butter, plus more for the ramekins
  • 1 cup powdered sugar, plus more for dusting
  • 2 large large eggs
  • 2 large large egg yolks
  • 1 tsp vanilla extract
  • 6 tbsp all-purpose flour
  • 1 tbsp unsweetened cocoa powder, for dusting ramekins
  • 1/8 tsp salt

Nutrition per serving

Calories
1244
Protein
26g
Carbs
198g
Fat
38g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 425°F (220°C). Butter four 6-ounce ramekins, then dust the inside with cocoa powder, tapping out the excess.
  2. 2Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter and stir occasionally until fully melted and smooth, then remove from the heat.
  3. 3Whisk the powdered sugar into the melted chocolate mixture until combined.
  4. 4Whisk in the whole eggs and egg yolks one at a time, then whisk in the vanilla extract.
  5. 5Add the flour and salt and fold in gently with a spatula until no dry streaks remain.
  6. 6Divide the batter evenly among the prepared ramekins and place them on a baking sheet.
  7. 7Bake for 12-14 minutes, until the sides are firm and set but the very center still looks soft and slightly underbaked.
  8. 8Let the cakes rest in the ramekins for exactly 1 minute, then run a knife around the edge, invert each onto a plate, and serve immediately.

Tips & variations

  • Use a chocolate with at least 60% cacao for a cake that reads as rich rather than sweet; cheaper chocolate chips contain stabilizers that can make the batter grainy when melted.
  • A pinch of espresso powder added with the salt deepens the chocolate flavor without adding coffee taste.
  • For an orange-chocolate variation, add 1 teaspoon of finely grated orange zest to the batter along with the vanilla.
  • Ramekins can be filled and refrigerated up to 8 hours ahead; bake straight from the fridge, adding 1-2 extra minutes to the bake time.

Storage & reheating

Lava cakes are best served the moment they're unmolded, since the molten center firms up as it cools. Leftover baked cakes can be refrigerated in their ramekins, covered, for up to 2 days; reheat in a microwave for 20-30 seconds, though the center will be softer rather than fully liquid. Unbaked batter can be covered and refrigerated for up to 8 hours before baking.

Tips from the Tulo kitchen

  • Weigh out portions into the ramekins with a kitchen scale rather than eyeballing them; uneven portions bake at different rates and some will overcook before others are ready.
  • Set a timer for the low end of the bake range the first time making these in a given oven, then check and adjust by a minute or two for future batches, since ovens vary enough to shift a molten center to a fully set one.

FAQ

Why didn't my lava cake have a molten center?

It was baked too long. Because the window between an underset cake and a fully cooked one is only a minute or two, pull the cakes as soon as the sides look firm and the top is set but still looks slightly wet in the middle.

Can I make lava cakes ahead of time?

Yes. Fill the ramekins with batter, cover, and refrigerate up to 8 hours ahead, then bake straight from the fridge, adding 1-2 minutes to the bake time to account for the colder start.

Can I use a muffin tin instead of ramekins?

A muffin tin works in a pinch, but the thinner walls conduct heat faster than ceramic ramekins, so check for doneness a minute or two earlier and expect a slightly smaller molten pocket.

Why did my cake stick to the ramekin?

The butter-and-cocoa coating needs to cover the entire interior surface, including the corners where the base meets the sides; any bare spot will let the cake stick there when inverted.