Chocolate Lava Cake

I recently made this Chocolate Lava Cake on a whim after seeing it posted on the NYT Instagram feed. I really love chocolate. Plus the ingredients were simple and items I already had at home in my fridge/pantry. I made it once earlier in the week and decided to make it again and share it on the blog. One thing to note, it does cook fast so watch it towards the end of the 12 – 14 minute timing of your oven. I could have easily taken it out a minute early.

Chocolate Lava Cake Recipe

You will need two ramekins for the recipe. If you don’t have ramekins, you can use a baking tin.

The recipe is perfect for two people or four. I found that one is rich enough to be shared. You can always double the recipe and put it in a larger pan for a bigger cake.

This is a fun and easy recipe for Valentine’s Day.

The plates I purchased from Madame de la Maison and I love them.

Materials you will need to make this recipe:


Weigh chocolate in a scale

Use a kitchen scale to weigh out your chocolate. I use this scale for pretty much everything cooking related and it is under $15.

Add the chocolate mixture to your two sugared and buttered ramekins.

Pop the two ramekins on a baking tray and put them in the oven for 10-12 minutes.

Remove from the oven once the top has cracked a bit but it is still soft to the touch.

Chocolate Lava Cake Recipe

Use a butter knife to run around the edges to soften the chocolate cake. Top a plate and flip it over.

Add a dusting of powdered sugar on top and a side of your favorite fruit. Strawberries or raspberries are my favorites with chocolate. Serve hot out of the oven.

Bon Appetit

Chocolate Lava Cake

YEILD 2 servings
TIME 20 minutes


  • 3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
  • 3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
  • 3 tablespoons granulated sugar, plus more for the ramekin
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • Confectioners’ sugar, to serve (optional)


  • Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
  • Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
  • In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
  • Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
  • Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
  • Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.






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