Description
A simple, budget-friendly chocolate lava cake that delivers a molten center and restaurant-quality taste in just 20 minutes. Made with pantry staples, this dessert is perfect for impressing guests or satisfying a sweet craving.
Ingredients
Scale
- 6 ounces (170g) semi-sweet chocolate chips
- 6 tablespoons (85g) unsalted butter, cubed
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- ½ cup (100g) granulated sugar
- 2 tablespoons (15g) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 scoops vanilla ice cream
- Powdered sugar, for dusting
- Fresh mint leaves, optional
- Mini chocolate chips, optional
Instructions
- Preheat oven to 425°F (220°C). Grease four 6-ounce ramekins generously with butter or non-stick spray, then dust with cocoa powder or powdered sugar. Place ramekins on a baking sheet.
- In a microwave-safe bowl, combine chopped chocolate and cubed butter. Microwave on high for 30 seconds, stir, then microwave in 15-20 second intervals until smooth. Let cool for 5 minutes.
- In a separate bowl, whisk eggs, egg yolks, and sugar vigorously for 2 minutes until pale and thickened. Add vanilla extract and salt; whisk to combine.
- Pour the melted chocolate mixture into the egg mixture and stir gently with a spatula until just combined.
- Sift flour over the batter and gently fold in until no streaks remain. Do not overmix.
- Divide batter evenly among prepared ramekins (filling them about ¾ full).
- Bake for 12-14 minutes. Edges should be set, but the center must remain soft and jiggly.
- Let cakes cool for 1 minute. Run a knife around the edge to loosen, place a plate upside down over the ramekin, flip, and lift off the ramekin.
- Serve immediately topped with vanilla ice cream, powdered sugar, and optional mint or mini chocolate chips.
Notes
Timing is critical; check at 12 minutes. The center should jiggle like Jell-O. Use room temperature eggs to prevent the batter from seizing. For make-ahead, fill ramekins up to 6 hours ahead and refrigerate; add 1-2 minutes to baking time if baking from cold. Do not store baked cakes in the fridge as they lose texture.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake with 1 scoop
- Calories: 450
- Sugar: 32
- Sodium: 120
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
Keywords: chocolate lava cake, budget dessert, easy dessert, kid-friendly dessert, molten chocolate cake, quick dessert, homemade dessert