Cocoa Warm Dark Chocolate Cakes

Decadent, rich dark chocolate lava cakes with a molten cocoa center—perfect for cozy evenings and sweet home desserts.

This recipe has become my go-to dessert for special nights, impressing everyone with its gooey texture and deep chocolate flavor.

Ingredients

• Chocolate Base: 100 g (3.5 oz) high-quality dark chocolate (70% cocoa) chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing, 2 tbsp unsweetened cocoa powder
• Batter: 2 large eggs, 2 large egg yolks, 100 g (1/2 cup) granulated sugar, 1 tsp pure vanilla extract, 40 g (1/3 cup) all-purpose flour, 1/4 tsp fine sea salt
• For Serving (optional): Powdered sugar for dusting, Vanilla ice cream or whipped cream, Fresh berries

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Step 1:

Preheat the oven to 220°C (425°F). Generously butter four 6-oz (180 ml) ramekins and dust with cocoa powder tapping out excess.

Step 2:

In a heatproof bowl melt the dark chocolate and butter together over a saucepan of barely simmering water (double boiler method) stirring until smooth. Remove from heat and whisk in cocoa powder.

Step 3:

In a separate bowl whisk together eggs egg yolks sugar and vanilla extract until thick and pale.

Step 4:

Gently fold the melted chocolate mixture into the egg mixture until just combined.

Step 5:

Sift the flour and salt over the batter and fold in until smooth and glossy.

Step 6:

Divide the batter evenly into the prepared ramekins.

Step 7:

Place ramekins on a baking sheet and bake for 11–13 minutes until the edges are set but the centers are still soft. Do not overbake.

Step 8:

Let cakes cool for 1 minute then run a thin knife around the edges and invert onto serving plates.

Step 9:

Dust with powdered sugar and serve immediately with vanilla ice cream or whipped cream and fresh berries if desired.

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

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These lava cakes have been a family favorite for years especially during winter holidays making every gathering memorable.

Notes

For an extra decadent center press a few chocolate chips into the middle of the batter before baking. Substitute gluten-free flour for a gluten-free version. Pair with a glass of Ruby Port or a bold Cabernet Sauvignon.

Required Tools

4 ramekins (6 oz/180 ml each) Mixing bowls Whisk Heatproof bowl and saucepan (for double boiler) Sifter Baking sheet

Allergen Information

Contains Eggs dairy (butter) gluten (wheat flour) May contain Soy (in some chocolate) Always check ingredient labels for potential allergens.

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Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Delight in every bite of these warm luscious lava cakes they make any occasion extra special.

Recipe FAQs

→ What type of chocolate is best used?

High-quality dark chocolate with around 70% cocoa content yields the richest flavor and smooth texture.

→ How do I know when the cakes are perfectly baked?

The edges should be set while the centers remain soft and slightly jiggly; avoid overbaking for the molten effect.

→ Can I prepare the batter in advance?

For best results, bake the batter immediately after preparation to maintain the molten center.

→ What are good serving suggestions?

Dust with powdered sugar and serve with vanilla ice cream, whipped cream, or fresh berries to enhance the rich flavors.

→ Are there any common substitutions?

Gluten-free flour can replace all-purpose flour to accommodate dietary needs without affecting texture significantly.