Chocolate Lava Cakes with Vanilla Ice Cream

I once realized halfway through a dinner party that I had completely forgotten to plan a dessert. Panic set in until I spotted a bar of chocolate and some butter in the fridge. These lava cakes saved my reputation that night, emerging from the oven with a gloriously gooey center. Now they are my go to emergency sweet treat.

My partner is a die hard chocolate fan, so I attempted these for our anniversary a few years ago. I over baked the first batch slightly, turning them into spongy brownies, but the second batch was pure liquid gold. We ate them straight out of the ramekins on the balcony laughing at the mess. It has been our celebration staple ever since.

Ingredients

• Semi sweet chocolate: The base flavor profile, so choose a bar you enjoy eating plain.
• Unsalted butter: Creates the rich, molten texture that defines this dessert.
• Eggs and egg yolks: The yolks provide richness while the whites give structure.
• Granulated sugar: Sweetens the batter and helps create that crisp outer crust.
• All purpose flour: Just enough to bind the batter without making it cakey.
• Sea salt: A pinch elevates the chocolate flavor and cuts through the sweetness.
• Vanilla extract: Rounds out the sharpness of the chocolate for a smooth finish.

Instructions

Prep the Oven and Ramekins:

Get your oven hot and grease your ramekins well so the cakes slide out effortlessly.

Melt Chocolate and Butter:

Melt them together slowly until you have a glossy, smooth mixture.

Whisk Eggs and Sugar:

Beat the eggs, yolks, and sugar until the mixture looks pale and slightly fluffy.

Combine Mixtures:

Fold the warm chocolate into the eggs gently to keep the air in.

Add Dry Ingredients:

Sift in the flour and salt, folding just until you no longer see white streaks.

Fill the Ramekins:

Divide the batter evenly so they all bake at the same speed.

Bake to Perfection:

Watch them closely until the edges are firm but the center still jiggles slightly.

Unmold and Serve:

Let them sit for a moment before flipping them onto plates.

Save

There is nothing quite like cutting into these cakes on a snowy evening while the wind howls outside. The warm chocolate flowing onto the plate feels like a hug in dessert form. It turns a random Tuesday into something special and comforting. That warmth is what keeps me making them year after year.

The Art of the Gooey Center

Achieving the liquid center relies on the ratio of eggs to flour and the baking time. I have found that pulling them out when the top looks dry but the sides are firm is the sweet spot.

Serving Suggestions

While vanilla ice cream is classic, a dollop of creme fraiche adds a nice tang. Fresh raspberries provide a tartness that cuts through the intense richness.

Making It Ahead

You can prepare the batter in the ramekins and keep them in the fridge until you are ready to bake.

• Just add a minute or two to the baking time if they are cold.
• Cover them tightly with plastic wrap to prevent a skin from forming.
• Bring them to room temperature for ten minutes before popping them in the oven.

Save

Enjoy every bite of this rich indulgence without any guilt. It is the perfect ending to a wonderful meal.

Recipe FAQs

→ How do I know when the lava cakes are done baking?

The edges should appear set and firm while the centers remain soft and slightly jiggly. The tops will look puffed. Start checking at 10 minutes—overbaking will lose the molten center effect.

→ Can I make these ahead of time?

Yes! Prepare the batter and fill the ramekins up to 8 hours before baking. Cover and refrigerate, then add 1 extra minute to the baking time if baking cold. You can also freeze unbaked cakes for up to 3 weeks.

→ What type of chocolate works best?

Semi-sweet or bittersweet chocolate with 60-70% cocoa content creates the perfect balance. Higher quality chocolate produces better flavor and texture. Milk chocolate makes them too sweet, while very dark chocolate becomes intensely rich.

→ Why do I need both eggs and egg yolks?

The extra yolks provide richness and help create that signature molten center. Whole eggs add structure while yolks contribute creaminess and prevent the center from setting completely during baking.

→ What if I don't have ramekins?

A standard muffin tin works as a substitute, though baking time may need adjustment. Silicone molds also release easily. Just ensure whatever vessel you use can withstand 220°C (425°F) heat and has at least 6-ounce capacity.

→ How do I get the cakes out of the ramekins cleanly?

Grease thoroughly with butter and dust with cocoa powder, tapping out excess. Let them rest exactly 1 minute after baking, then run a thin knife around the edge. Invert firmly onto plates and lift the ramekin away.