Chocolate Molten Lava Cake with bittersweet chocolate and cocoa has a luscious, gooey, chocolate center and can be made ahead! Perfect date night dessert!
If you’re searching for the perfect romantic dessert to accompany your Valentine’s dinner, this chocolate molten lava cake, with its rich, flowing melted chocolate, is probably about a perfect as you can get.
When the kids were growing up, chocolate molten lava cake was one of our treat desserts when we would all go out. We would usually share a couple of these cakes, and everyone fought over the luscious center part.
Everyone in our family is a chocolate lover. You know how some people prefer fruit desserts or even say they don’t like sweets? We don’t know where those aliens came from but it wasn’t our house!
Every single one of us would inhale a chocolate molten lava cake every single day if we could.
But to make it at home? That seems so decadent. So over-the-top. So…EASY!
Yes, it is super easy to make this cake at home and takes less than thirty minutes.
You Can Make Chocolate Molten Lava Cake at Home!
Melt the chocolate with the butter, whisk it into the eggs and sugar, and in about 12 minutes you have your very own Chocolate Molten Lava Cake.
Your family will think you are amazing! And you are!
- 1 stick stick unsalted butter plus 2 tablespoons for greasing ramekins
- 1/4 cup cocoa powder
- 6 ounces good quality bittersweet chocolate chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- Pinch salt
- 1 teaspoon vanilla
- 2 teaspoons all-purpose flour
- 1-2 tablespoons powdered sugar
Preheat oven to 450. Using the 2 tablespoons of butter, grease four 6-ounce ramekins. Sprinkle cocoa powder in ramekins and tap out excess. Set ramekins on a large baking sheet.
In a double boiler, over simmering water, melt the chocolate with the butter, stirring frequently. In a large bowl, beat the eggs and egg yolks with the sugar and salt until thickened and pale. I use a whisk for this but you could use a stand mixer or electric mixer.
Once melted, whisk the chocolate and butter until smooth. Add vanilla to chocolate. Quickly fold the chocolate and the flour into the egg mixture, mixing until blended. Spoon the batter into prepared ramekins.
Bake for 12 minutes or until sides of the cakes are firm but centers are soft. Remove from oven and allow cakes to cool in ramekins for 1 minute, then cover with a dessert plate and carefully flip over. Let stand 10 seconds and unmold. Sprinkle powdered sugar over the top and serve immediately with vanilla ice cream or homemade whipped cream.
**The batter can be made ahead and refrigerated for several hours. Bring to room temperature before baking.
Slightly adapted from recipe created by Chef Jean-Georges Vongerichten and published in Jean-Georges: Cooking at Home with a Four-Star Chef.