Chocolate Lava Cakes Molten Center (Printable)

Rich individual chocolate cakes with gooey molten centers, ideal for elegant dessert occasions.

# What You'll Need:

01 - 4 ounces high-quality dark chocolate (60–70% cocoa), chopped

02 - 1/2 cup unsalted butter, plus extra for greasing

03 - 2 large eggs

04 - 2 large egg yolks

05 - 3/4 cup powdered sugar, sifted

06 - 1/4 cup all-purpose flour, sifted

07 - 1/2 teaspoon pure vanilla extract

08 - Pinch of salt

09 - Powdered sugar, for dusting

10 - Fresh berries

11 - Vanilla ice cream

01 - Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and dust with cocoa powder or flour, tapping out the excess.

02 - Using a double boiler, melt dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.

03 - In a separate bowl, whisk eggs, egg yolks, and powdered sugar until thick, pale, and slightly foamy, about 2 minutes.

04 - Gently whisk the melted chocolate mixture into the egg mixture until combined, then add vanilla and salt.

05 - Sift flour over the batter and fold in gently until just incorporated, avoiding overmixing.

06 - Divide batter evenly among prepared ramekins, filling each about three-quarters full.

07 - Place ramekins on a baking sheet and bake for 11 to 13 minutes, until edges are set but centers remain soft and slightly jiggly.

08 - Let cakes cool for 1 minute. Carefully run a knife around edges, invert onto plates, and lift off ramekins.

09 - Dust with powdered sugar and serve immediately with fresh berries and vanilla ice cream, if desired.

01 -

That gasp-worthy moment when chocolate pours out onto the plate never gets old, no matter how many times you make it.
Fancy enough to impress anyone, but ready in under 30 minutes with ingredients you probably already have.
Individual servings mean everyone gets their own perfect moment without fighting over the last piece.

02 -

Temperature is everything—room temperature eggs and chocolate that's cooled just slightly make the difference between a molten center and a scrambled mess.
Don't skip sifting the powdered sugar and flour; lumps will make you wish you had, and there's no hiding mistakes in such a simple batter.
That jiggly center isn't underbaked—it's exactly right; two extra minutes and you've lost the magic entirely.

03 -

Use a kitchen scale for the chocolate and butter—by weight, not volume, there's no guessing and no dry cakes.
If your ramekins are cold from the fridge, warm them slightly under running water before pouring batter; this helps ensure even baking.