Chocolate Lava Cake

5 from 9 votes

This easy chocolate lava cake is based on the French moelleux au chocolat, and is the perfect dessert for two! Plus, check out my secret for an extra chocolatey center!

Prep Time2

Cook Time18

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 338kcal

Author: Sarah Trenalone

Equipment

Two 6-ounce ramekins

Ingredients

⅓ cup bittersweet or semisweet chocolate chips
2 chocolate truffles (I use Lindt dark chocolate) Or use additional ¼ cup chocolate chips
2 tablespoons butter OR coconut oil, plus more butter, oil or oil-spray to brush ramekins
2 eggs
2 teaspoons flour
1 teaspoon vanilla extract
Toppings: berries, whipped cream, ice cream, and/or powdered sugar

Instructions

Preheat oven: 450ºF.
Spray or brush oil into two 6oz ramekins. Coat them really well to ensure that they'll pop out later. Alternatively, coat ramekins with melted butter.
Melt ⅓ cup chocolate chips and butter using one of the following methods.
Double boiler method: Place chocolate and butter in the bowl of a double boiler, fill the bottom section with 1-2 inches of water, and heat on the stovetop over medium heat until chocolate and butter are melted.
Homemade double boiler method: Fill a small saucepan with 1-2 inches of water. Top the saucepan with a heatproof bowl and add the chocolate and butter to the boil. Heat on the stovetop over medium heat until the chocolate and butter melt.
Microwave method: Add the chocolate chips and butter to a heatproof bowl or measuring cup. Microwave in 20-second bursts until the butter melts and the chocolate is beginning to melt, and then stir until the chocolate melts. (Do not attempt to microwave until the chocolate is completely melted.)
Set chocolate aside to cool.
Add eggs, vanilla, and flour to a medium mixing bowl. Whisk until smooth. Whisking constantly, stir in the chocolate and butter mixture. Whisk quickly to keep the eggs from scrambling.
Note: If some of your eggs scramble slightly, it's totally fine and won't be noticeable after baking.
Divide the batter between the two ramekins. Set one chocolate truffle in the middle of each ramekin (or add more chocolate chips to the center).
If using chocolate chips instead of truffles, make sure to push the chips completely under the batter.
Bake about 12 minutes, until the outer edges are cool but the center is still soft. Let rest 1-2 minutes, and then run a butter knife along the edges of the cakes.
Turn cakes upside down onto plates, let rest 10 seconds, and remove the ramekin. (It should slide right off.) Serve immediately along with ice cream or berries.

Notes

Pan Size:

Note that this recipe has only been tested with 6-ounce ramekins.
It has not been tested using a single larger pan, and readers have reported that this recipe does not work when baked in one larger dish (instead of two ramekins).

Nutrition