Cocoa Warm Dark Chocolate Lava

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

I first served these warm dark chocolate lava cakes to friends on a cold winter evening and they were an instant hit.

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

Preheat:

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.

Whisk 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.

Divide Batter:

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:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.

Serve:

Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

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This recipe has brought many cozy family dessert nights filled with smiles and warmth.

Tips for Perfect Lava Cakes

Using high-quality chocolate and precise baking time are key to achieving the perfect molten center.

Serving Suggestions

Serve warm with a dusting of powdered sugar and a scoop of vanilla ice cream or fresh berries for a delightful contrast.

Storage and Make Ahead

The batter can be prepared ahead and refrigerated for up to 24 hours before baking for convenience.

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Enjoy these warm chocolate lava cakes fresh from the oven for the ultimate dessert experience.

Recipe FAQ

→ What type of chocolate is best for lava cakes?

High-quality dark chocolate with around 70% cocoa content delivers the best rich flavor and smooth texture.

→ How do I achieve a molten center?

Bake the cakes until edges are set but centers remain soft, usually around 11-13 minutes at 220°C (425°F). Avoid overbaking.

→ Can I use gluten-free flour?

Yes, substituting all-purpose flour with gluten-free flour works well for a gluten-free version.

→ What's the double boiler method for melting chocolate?

It's melting chocolate gently over simmering water in a heatproof bowl to prevent burning and ensure smoothness.

→ What serving suggestions enhance these cakes?

Dusting with powdered sugar and serving with vanilla ice cream or fresh berries adds balance and freshness.