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Chocolava Cake

Chocolava Cake is a rich, fudgy dessert characterized by a moist outer cake layer with a molten, gooey chocolate center. It is made by baking a chocolate batter until the edges are set but the center remains soft and liquid, resulting in a contrast of textures and a glossy appearance upon serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Dessert
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz bittersweet chocolate chopped
  • 1/2 cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour sifted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk or spatula
  • Microwave or double boiler
  • Ramekins or small ovenproof dishes
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.
  2. Melt the bittersweet chocolate along with the butter in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth and glossy.
    4 oz bittersweet chocolate
  3. In a separate bowl, whisk together the eggs, sugar, and vanilla until the mixture becomes pale and slightly fluffy.
    4 oz bittersweet chocolate
  4. Pour the melted chocolate and butter into the egg mixture gradually, stirring gently to combine fully.
    4 oz bittersweet chocolate
  5. Sift the flour over the chocolate mixture and fold it in gently until just combined, avoiding overmixing.
    4 oz bittersweet chocolate
  6. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
    4 oz bittersweet chocolate
  7. Place the ramekins on a baking sheet and bake in the preheated oven for 8-10 minutes. The edges should be set while the center remains soft and slightly jiggly.
    4 oz bittersweet chocolate
  8. Remove the ramekins from the oven and let them cool for 1 minute. The surface will form a thin crust, but the center should remain molten and gooey.
    4 oz bittersweet chocolate
  9. Gently invert each ramekin onto a plate, allowing the cake to release and display its molten center.
  10. Serve immediately, optionally garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream.
    4 oz bittersweet chocolate

Notes

Ensure not to overbake to maintain the molten center; timing may vary depending on oven accuracy.