Cocoa Warm Dark Chocolate Lava

Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.

This recipe has been a favorite for cozy nights when I want something sweet yet impressive to serve to guests.

Ingredients

• Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing, 2 tbsp unsweetened cocoa powder
• Batter: 2 large eggs, 2 large egg yolks, 100 g (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, vanilla ice cream or whipped cream, fresh berries

Instructions

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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Preheat Oven:

Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.

Melt Chocolate:

In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth. Remove from heat and whisk in cocoa powder.

Mix Eggs:

In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.

Combine Mixtures:

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

Add Flour:

Sift the flour and salt over the batter and fold in until smooth and glossy.

Fill Ramekins:

Divide the batter evenly into the prepared ramekins.

Bake:

Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft. Do not overbake.

Cool and Serve:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates. Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

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These cakes are a hit at family gatherings especially during colder months when we crave something rich and warm.

Required Tools

4 ramekins (6 oz 180 ml each), mixing bowls, whisk, heatproof bowl and saucepan (for double boiler), sifter, baking sheet

Allergen Information

Contains eggs dairy (butter) gluten (wheat flour). May contain soy (in some chocolate). Always check ingredient labels for potential allergens.

Nutritional Information

Per serving 390 calories 25 g total fat 36 g carbohydrates 6 g protein

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Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Enjoy these warm dark chocolate lava cakes as a decadent treat that never fails to impress.

Recipe Q&A

→ How do I achieve the molten center?

Bake the cakes for 11–13 minutes until edges are set but centers remain soft, ensuring a gooey molten middle.

→ Can I use different chocolate types?

High-quality dark chocolate with at least 70% cocoa works best for a rich flavor and proper melting.

→ What are good serving suggestions?

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

→ Is there a way to enhance the center?

Pressing a few chocolate chips into the batter before baking adds extra decadence to the center.

→ Can gluten-free flour be used?

Yes, substituting all-purpose flour with gluten-free flour maintains the texture for gluten-free variations.