Chocolate Lava Cake is the ultimate indulgence — crisp on the outside, molten and gooey in the center. Whether you’re celebrating a special moment or just craving something sweet, this rich and decadent dessert is shockingly simple to make at home. With just a few pantry staples and under 20 minutes, you can bake a restaurant-style lava cake that oozes warm chocolate with every bite. Serve it with vanilla ice cream or fresh berries for a dessert no one can resist!

PREP TIME	COOK TIME
5 MIN	10 MIN

Ingredients:

½ cup dark chocolate (chopped or chips)

¼ cup unsalted butter

¼ cup powdered sugar

1 large egg

1 egg yolk

3 tablespoons all-purpose flour (maida)

½ teaspoon vanilla extract

A pinch of salt

Vanilla ice cream (for serving)

Fresh berries

Powdered sugar (for dusting)

Chocolate sauce or ganache

🍫 Use good-quality dark chocolate (at least 60% cocoa) for the richest flavor and lava texture.

Equipments:

Microwave-safe mixing bowl or double boiler

Whisk or fork

Measuring cups and spoons

2 ramekins or small oven-safe bowls (4 oz each)

Oven or OTG

Baking tray

Sifter (optional for flour or powdered sugar)

🔥 Grease your ramekins well with butter and dust lightly with cocoa powder to prevent sticking.

Step-by-Step Guide

Step 1: Prep the Ramekins

• Grease 2 ramekins with butter.
• Dust with cocoa powder or flour to prevent sticking.
• Preheat oven to 200°C (390°F).

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Step 2: Melt Chocolate & Butter

• In a microwave-safe bowl, add ½ cup dark chocolate and ¼ cup unsalted butter.
• Microwave for 30 seconds, stir, and heat again if needed until melted and smooth.
• Let it cool slightly.

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Step 3: Whisk Wet Ingredients

• Add 1 whole egg, 1 egg yolk, and ¼ cup powdered sugar to the chocolate-butter mix.
• Whisk well until smooth and slightly thick.

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Step 4: Add Dry Ingredients

• Sift in 3 tablespoons all-purpose flour, a pinch of salt, and ½ tsp vanilla extract.
• Gently fold to form a smooth batter.

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Step 5: Fill & Bake

• Divide the batter evenly between the ramekins.
• Place them on a baking tray.
• Bake at 200°C (390°F) for 9–11 minutes, until the edges are set but the center is still jiggly.

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Step 6: Cool & Serve

• Let the cakes cool for 1 minute, then gently run a knife around the edges.
• Invert onto a plate and serve immediately.
• Dust with powdered sugar or top with vanilla ice cream for extra indulgence!

🍨 The center should ooze out like molten lava when you cut into it!

Chef’s Notes & Cooking Tips

• Timing is everything! Bake for no more than 10–11 minutes. Overbaking will cook the center and ruin the lava effect.
• Use good-quality chocolate (60–70% cocoa) — it’s the hero of this dessert.
• For an extra gooey center, place a small chocolate cube or truffle in the middle of the batter before baking.
• No ramekins? Use small metal bowls or thick cupcake molds, but adjust bake time slightly.
• To make it eggless, substitute eggs with ½ cup thick Greek yogurt (but texture will vary).
• Always let the cakes rest 1–2 minutes after baking before unmolding — too hot, and they’ll collapse.

🍫 Want to go fancy? Serve with a dusting of cocoa powder, chocolate shavings, or a swirl of ganache!

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream — the cold-hot combo is irresistible.
• Drizzle with chocolate syrup, salted caramel, or berry compote for extra flavor.
• Dust with powdered sugar or cocoa powder for a classic presentation.
• Add fresh strawberries, raspberries, or mint leaves for a pop of color and freshness.
• Turn it into a plated dessert by adding a small whipped cream rosette and crushed nuts.

🍷 Pair with a hot cup of coffee or a glass of red wine for a restaurant-style dessert experience at home.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	370–400 kcal
Protein	5–6 g
Carbohydrates	35–38 g
Sugars	25–28 g
Fat	24–26 g
Saturated Fat	14–16 g
Fiber	2–3 g
Sodium	80–100 mg
Cholesterol	120–140 mg