If you love easy and simple desserts then this Chocolate Lava Cake has to be top on your list. With only 5 ingredients this can be made from start to finish in under 30 minutes!
Where are all my chocolate lovers at? Well they better be on this page right about now, because this Chocolate Lava Cake is where it is at!
I’m kind of addicted to all things chocolate, always have been always will be and there is absolutely no shame in that, chocolate is life.
Some of my favorite chocolate desserts I have here on the site include Triple Chocolate Cake, Chocolate Cupcakes and this Chocolate Peanut Butter Cup Cake.
WHY THIS RECIPE WORKS:
- With only 5 ingredients it is super easy to whip up.
- Any normal baker will have these ingredients on hand usually at any given time.
- It is done from start to finish in around 20 minutes!
I can’t resist a recipe that is super simple and easy to make and that is done QUICKLY! This Chocolate Lava Cake Recipe is super fast and thats what I love about it.
Sometimes we can become impatient and we just want something like right now, this recipe is one of those ones that really can happen super quick.
HOW TO MAKE CHOCOLATE LAVA CAKE, STEP BY STEP:
- Preheat oven to 425, line 4 ramekins with shortening/butter and dust with flour or cocoa powder, set. aside.
- In bowl melt together butter and chocolate and whisk until combined.
- Once melted whisk in your powdered sugar until it is combined.
- Add your eggs and egg yolks and whisk until blended into batter.
- Lastly add your flour and whisk in until no lumps remain.
- Pour into prepared ramekins and bake for about 13-15 minutes until outside is set and center is still slightly jiggly.
See how simple this Chocolate Lava Cake is? For real though, it is fool-proof. The hardest part is knowing when to take it out.
CAN I PREPARE LAVA CAKES AHEAD OF TIME?
Absolutely! It’s better to prepare these ahead of time than bake them ahead of time.
Baking them ahead of time will make them less “lava” like and more gooey, while still amazing it is better served warm.
You can make up the batter and set it in the refrigerator until ready to serve and then pop it in the oven to bake.
WHAT TO SERVE OVER LAVA CAKE:
This is completely personal preference. Since this dish is rich the way it is, we usually. just dust it with a little bit of powdered sugar.
Other ways we have served this in the past is topped with ice cream, drizzled with caramel, fresh fruit, drizzled with chocolate sauce, etc.
If you don’t know what a ramekin is you can find some here. They are round glass dishes used to make various recipes such as soufflés or cakes etc.
They are one of my favorite things that I own because they are perfect for single serving desserts, or to serve small portions in.
TIPS AND TRICKS FOR MAKING CHOCOLATE LAVA CAKE:
- We use semi-sweet baking chocolate in the bar form for this recipe. In a pinch you can use chocolate chips as well, but the baking bars are best.
- If you do not have ramekins you can use a cupcake/muffin tin as well, large or small. If you use the normal sized you will end up with more lava cakes.
- Make sure everything is mixed in well before baking.
- Take out of the oven when the center is still a little jiggly, if you stick a toothpick in about 1/2″ from the side and it comes out clean it means it is done.
If you want an easy and delicious dessert recipe that whips up in minutes then you need to make these Chocolate Lava Cakes!
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If you’ve tried this CHOCOLATE LAVA CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Lava Cake
Ingredients
- 1 4 oz semi-sweet chocolate baking bar chopped
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 Tbs flour
Instructions
- Preheat oven to 425.
- Prepare 4 6oz ramekins with shortening and sprinkle a little bit of flour or cocoa powder and move around bottom and up the sides of ramekins, this helps the cake from sticking to sides.
- In medium bowl add your baking bar and butter and melt in microwave.
- Whisk in your powdered sugar until combined.
- Add in your eggs and egg yolks and whisk until blended.
- Lastly add in your flour until mixed and no lumps remain.
- Distribute batter evenly among your ramekins and place ramekins on a baking sheet and bake for 13-15 minutes until outside is firm and center is still a little jiggly.
- Remove from oven and let sit a few minutes before turning out onto a plate.
Notes
- We use semi-sweet baking chocolate in the bar form for this recipe. In a pinch you can use chocolate chips as well, but the baking bars are best.
- If you do not have ramekins you can use a cupcake/muffin tin as well, large or small. If you use the normal sized you will end up with more lava cakes.
- Make sure everything is mixed in well before baking.
- Take out of the oven when the center is still a little jiggly, if you stick a toothpick in about 1/2" from the side and it comes out clean it means it is done.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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