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Chocolava Cake

Chocolava Cake is a molten chocolate dessert featuring a rich, gooey center encased in a tender cake exterior. The dish is prepared by baking a chocolate batter until the edges are set but the interior remains molten, resulting in a velvety, lava-like texture with a glossy appearance. It is typically served warm, revealing the luscious, flowing chocolate core beneath a slightly firm surface.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g dark chocolate finely chopped
  • 50 g unsalted butter cut into pieces
  • 1 cup powdered sugar
  • 2 large eggs room temperature
  • 2 tbsp all-purpose flour sifted
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Heatproof bowl or microwave-safe container

Method
 

  1. Preheat your oven to 425°F (220°C) and lightly grease four ramekins or small ovenproof molds with butter.
  2. Place the chopped dark chocolate and butter in a heatproof bowl. Microwave in 20-second intervals, stirring after each, until smooth and melted. The mixture should be glossy and uniformly melted.
    100 g dark chocolate, 50 g unsalted butter
  3. Add powdered sugar to the melted chocolate mixture and stir until well combined and smooth.
    1 cup powdered sugar
  4. Crack the eggs into a separate bowl and beat lightly. Gradually whisk the eggs into the chocolate mixture, mixing continuously until fully incorporated and the mixture is smooth and slightly glossy.
    2 large eggs
  5. Sift the all-purpose flour over the batter. Gently fold it in using a spatula until just combined. Add vanilla extract and fold again until evenly mixed.
    2 tbsp all-purpose flour, 1 tsp vanilla extract
  6. Divide the batter evenly into the prepared ramekins, filling each about three-quarters full. Tap the ramekins gently on the counter to remove air bubbles.
  7. Bake in the preheated oven for 12-15 minutes. The edges should be set, but the center still appears slightly soft and may jiggle when moved. The top will form a crust with a glossy surface.
  8. Remove the ramekins from the oven and let them sit for 1 minute. Run a thin knife or spatula around the edges to loosen the sides.
  9. Carefully invert each ramekin onto a serving plate and gently lift to release the cake. The center should flow out when the ramekin is turned over.
  10. Serve immediately while warm, allowing the gooey center to ooze out with each cut. Optionally, garnish with a dusting of powdered sugar or fresh berries.

Notes

Ensure not to overbake to maintain the molten center. Adjust baking time based on your oven's heat.