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the finished chocolate lava cake cut open to reveal the center
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Chocolate Lava Cake

Make decadent individual chocolate desserts in minutes.
Course Dessert
Cuisine American, Western
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 283kcal

Ingredients

  • ½ cup (80g) dark chocolate chopped
  • ½ cup (113g) butter cubed
  • 2 eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter for coating the ramekins
  • 1 tablespoon cocoa powder for coating the ramekins

Instructions

To Bake in the Oven:

  • Preheat the oven to 450 degrees F / 230 degrees C / gas mark 8.
  • Place the cubed butter and chocolate into a small bowl and microwave in 30-second increments until the chocolate is melted and the mixture is fully combined when stirred.
  • Using a stand mixer or handheld mixer, beat the eggs together with sugar and vanilla until foamy.
  • Fold the chocolate mixture into the egg mixture, then add the flour and gently mix everything until combined.
  • Grease the ramekins with butter and dust with cocoa powder, then divide the batter between the ramekins.
  • Place the ramekins on a baking tray and bake for 6 to 8 minutes, or until the outside of the cakes are firm but the centers are still soft and jiggly.
  • Remove from oven and let cool for 1 minute. Cover each dish with a plate and carefully invert the lava cakes. Allow them to stand for 10 seconds before removing the ramekins and serving.

To Make in the Air Fryer:

  • Place the cubed butter and chocolate into a small bowl and microwave in 30-second increments until the chocolate is melted and the mixture is fully combined when stirred.
  • Using a stand mixer or handheld mixer, beat the eggs together with sugar and vanilla until foamy.
  • Fold the chocolate mixture into the egg mixture, then add the flour and gently mix everything until combined.
  • Grease the ramekins with butter and dust with cocoa powder, then divide the batter between the ramekins.
  • Place the baking dishes into the air fryer basket and bake at 360 degrees F / 180 degrees C for 7 minutes. The centers should still be quite soft.
  • Remove from air fryer and let cool for 1 minute. Cover each dish with a plate and carefully invert the lava cakes. Allow them to stand for 10 seconds before removing the ramekins and serving.

Notes

  • Carefully measure the ingredients, especially the flour.
  • Bring all of your ingredients to room temperature before beginning this recipe.
  • For the best results, use four 4-ounce ramekins that measure 4 inches across. 
  • Cooking times vary depending on the size of the ramekins, so you will need to adjust the baking time if you use a different size. 
  • Grease the ramekins with butter and dust with cocoa powder, so the chocolate molten lava cakes release easily for serving. 
  • If you prefer a denser cake, add 2 minutes or so to the cooking time. 
  • Using quality dark chocolate for making lava cakes that melt perfectly, without lumps, so the dessert will turn out to be as tasty as possible.
  • Do not overbake. These are intentionally underbaked, so the middles stay gooey. 
  • You can make this in the air fryer if you prefer, or check out my Crockpot Chocolate Lava Cakes recipe to learn how to make it in the slow cooker.
  • Serve immediately to get the very best lava cake experience.
  • Storage - you can store baked chocolate lava cakes in an airtight container inside the fridge for 2-3 days, however, the centers will solidify.

Nutrition

Calories: 283kcal | Carbohydrates: 12g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 214mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 828IU | Calcium: 20mg | Iron: 1mg