Here’s how to make classic chocolate lava cake

Chocolate lava cake may not necessarily be the first dessert that comes to mind in the summertime, but trust me when I say this dessert is one that can be served year-round, regardless of the temperature. It’s a true dessert classic with it’s soft, warm exterior and gooey chocolate interior, and I have yet to meet someone who isn’t a fan of them.

If you are not a fan, I do apologize, but you’re seriously missing out.

I think a lot of us are intimidated by chocolate lava cakes and their presentation and therefore shy away from making them. They do offer a more formal vibe to the dessert realm, but they really aren’t all that difficult to compose, and so I thought I would share a recipe from to show just how easy making these bad boys is. Check it out.


  • 1/2 cup butter unsalted
  • 6 oz bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 pinch salt
  • 2 tbs flour


  • Preheat oven to 450F. Butter and flour your ramekins.
  • Melt the butter with the chocolate on low heat in a double boiler or in the microwave.  Whisk until smooth.
  • In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale. An electric mixer will work best.
  • Fold the chocolate mixture and flour into the egg mixture. Pour the batter into the ramekins and bake at 450 for 6-8 minutes, it really depends on your oven.
  • Let the cakes cool in the ramekins for a minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Sift powdered sugar on top and garnish with berries if desired. Serve immediately,” the recipe states.

There ya have it, folks. Now you can whip this heavenly dessert from your own home without having to stress about it.

Image from

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