There’s something undeniably magical about dark chocolate lava cakes—a dessert that’s equal parts elegant and indulgent. With their delicate, cake-like exterior giving way to a molten, velvety center, they offer a rich, bittersweet chocolate experience that feels like pure decadence in every bite. Whether you’re celebrating a special occasion or simply craving a little chocolate bliss, these molten cakes are surprisingly easy to make at home. Get ready to impress your loved ones (or just treat yourself) with this irresistible chocolate masterpiece!
Even though lava cakes seem like a really fancy dessert, they are actually really easy to make, delicious and the perfect way to end a fancy meal. You can serve them with anything from a mint chocolate sauce and your favorite frozen concoction to yogurt whipped cream and almost any puréed berry you like. For Valentine’s Day a raspberry purée would be the perfect match. Served warm, they pair beautifully with vanilla ice cream, fresh berries, whipped cream, or a dusting of powdered sugar, creating an indulgent contrast of flavors and temperatures.
In order for the lava cakes to come out of the ramekins easily, it’s important to thoroughly coat the ramekins with butter. I also like to spray them with cooking spray for extra precaution. This allows for a smooth edge to the lava dome when you invert it onto the plate. Be careful not to over bake the lava cakes. If you do, you will lose the delicious gooey centers and be left with a brownie-like dessert, which isn’t at all bad, but just not a lava cake!

Dark Chocolate Lava Cakes
Equipment
- 8 Eight-oz. ramekins
Ingredients
- 6 oz. bittersweet chocolate, chopped
- 10 tbsp. unsalted butter
- 1 tsp. powdered espresso
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cups powdered sugar
- 1 tsp. pure vanilla extract
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 450℉. Butter eight 8-oz. ramekins
- Place butter, chocolate and powdered espresso in a saucepan and cook over low heat until melted. Remove from heat and cool for 2-3 minutes.
- Blend eggs and eggs yolks in a bowl, using a wire whisk. Stir in the sugar, vanilla, and the chocolate mixture. Whisk to blend. Add flour and whisk again to incorporate. Evenly distribute the batter among the 8 prepared ramekins.
- Either bake the lava cakes immediately, or cover with plastic wrap and store in the refrigerator for up to 1 day ahead.
- Bake cakes until sides are set, but the center is still soft and gooey, 8-10 minutes, depending upon whether the batter was refrigerated or at room temp.
- To loosen cakes, run a knife around the edges of the ramekin and invert onto a dessert plate. Serve with a spoonful of your favorite frozen concoction, or a spoonful of yogurt whipped cream*.
- *To make yogurt whipped cream, beat 1 cup of heavy cream to stiff peaks. Gently fold in 1 cup of nonfat plain Greek yogurt. Sweeten with a tbsp. of light agave syrup or 2 tbsp. powdered sugar, and flavor with 1 tsp. pure vanilla extract.