Chocolate Lava Cake 

Ingredients (4 cakes)

For the Lava Cakes

• 120 g dark chocolate (60–70%), chopped

• 100 g unsalted butter

• 2 large eggs

• 2 large egg yolks

• 1/3 cup (70 g) sugar

• 1/4 cup (30 g) all-purpose flour

• 1 tsp vanilla extract

• Pinch of salt

For Serving (optional)

• Cocoa powder (for dusting)

• Fresh raspberries, strawberries, or blackberries

• Mint leaves

• Chocolate curls or extra melted chocolate

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Instructions

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1. Prep the Ramekins

1. Preheat oven to 220°C (425°F).

2. Butter 4 ramekins thoroughly.

3. Lightly dust them with cocoa powder to prevent sticking.

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2. Melt the Chocolate & Butter

1. Place chopped chocolate and butter in a heatproof bowl.

2. Melt over a double boiler or microwave in 20–30 second intervals.

3. Stir until smooth and glossy.

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3. Mix the Batter

1. In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla until slightly thick and pale.

2. Pour the melted chocolate mixture into the egg mixture and mix gently.

3. Add flour and a pinch of salt.

4. Fold until just combined—do not overmix.

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4. Fill the Molds

1. Divide the batter evenly into the prepared ramekins.

2. Refrigerate for 10 minutes (optional but gives cleaner lava flow).

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5. Bake

1. Bake at 220°C (425°F) for 12–14 minutes.

2. The edges should be set, but the center should look slightly soft and jiggle.

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6. Remove & Serve

1. Let the cakes rest for 1 minute.

2. Run a knife around the edges to loosen.

3. Invert onto a plate.

4. Dust with cocoa powder, add berries, mint leaves, and chocolate curls.

5. Serve immediately while the center is molten.

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Tips for Perfect Lava Cakes

• Do not overbake—this is the key to a runny center.

• Use high-quality chocolate for the best flavor.

• Batter can be made ahead and refrigerated up to 24 hours.

• If using metal molds, reduce baking time slightly.