Cooking Lucid
Chocolate Lava Cakes
Individual warm chocolate cakes with a molten center that spills out when you cut in. Restaurant drama in 20 minutes — perfect for date night or impressing guests.
Prep 10 min
Cook 12 min
Total 22 min
Serves 4
Ingredients
Step 1 — Chocolate batter
- 4 oz bittersweet chocolate (chopped)
- ½ cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- Pinch of kosher salt
Step 2 — To serve
- Butter and cocoa powder (for ramekins)
- Powdered sugar
- Vanilla ice cream
- Fresh raspberries (optional)
Instructions
- 1
Prepare ramekins and batter
Preheat oven to 425°F. Butter four 6-oz ramekins and dust with cocoa. Melt chocolate and butter together. Whisk eggs, yolks, and sugar until thick and pale. Fold in chocolate mixture, then flour and salt.
- 2
Bake
Divide batter among ramekins. Bake 11–13 minutes until edges are firm and centers still jiggle slightly. Do not overbake — the center should stay molten.
- 3
Serve immediately
Rest 1 minute, then run a knife around edges and invert onto plates. Dust with powdered sugar. Serve with ice cream and raspberries.
Nutrition per serving: 380 cal · 6g protein · 28g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
