Mini Chocolate Lava Cakes

Decadent individual chocolate cakes with a warm, gooey molten center perfect for an elegant dessert or a comforting treat.

This recipe offers a perfect balance of elegance and comfort suited for any occasion.

Ingredients

• Chocolate Mixture: 120 g (4.25 oz) bittersweet or semisweet chocolate roughly chopped, 100 g (7 tbsp) unsalted butter plus extra for greasing
• Batter: 2 large eggs, 2 large egg yolks, 90 g (scant 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, Fresh berries or vanilla ice cream

Instructions

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

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Preheat Oven:

Preheat the oven to 220°C (425°F). Grease six 6-oz ramekins with butter and lightly dust with flour tapping out the excess.

Melt Chocolate and Butter:

In a heatproof bowl set over a pan of simmering water melt the chocolate and butter together stirring until smooth. Remove from heat and let cool slightly.

Whisk Eggs and Sugar:

In a mixing bowl whisk the eggs egg yolks sugar and vanilla until pale and thick about 2 minutes.

Combine Mixtures:

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

Add Dry Ingredients:

Sift in the flour and salt and fold gently until just incorporated do not overmix.

Prepare Ramekins:

Divide the batter evenly among the prepared ramekins. Place ramekins on a baking sheet.

Bake:

Bake for 11–13 minutes until the edges are set but the centers are still soft and slightly jiggly.

Rest and Serve:

Let rest for 1 minute. Run a thin knife around the edges invert onto plates and serve immediately. Dust with powdered sugar and add berries or ice cream if desired.

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

Check price on Amazon

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These cakes bring pure delight to family celebrations with their rich molten centers.

Notes

For a flavored twist add a pinch of espresso powder or a splash of orange liqueur to the batter. Serve with fresh mint whipped cream or caramel sauce for extra indulgence.

Required Tools

6 ramekins (6 oz each), Heatproof mixing bowls, Whisk, Rubber spatula, Baking sheet

Allergen Information

Contains eggs milk (butter) and gluten (wheat flour). May contain traces of nuts if chocolate is processed in facilities handling nuts. Always check ingredient labels for hidden allergens.

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Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Serve immediately after baking to enjoy the perfect molten center every time.

Recipe Q&A

→ What type of chocolate works best?

Use bittersweet or semisweet chocolate with at least 60-70% cocoa for a rich flavor and proper melting consistency.

→ How can I prevent the cakes from sticking to ramekins?

Grease ramekins thoroughly with butter and lightly dust with flour to ensure easy release after baking.

→ Can I prepare the batter in advance?

Yes, you can refrigerate the batter before baking. If baking cold batter, add 1-2 extra minutes to the baking time.

→ What is the key to achieving a molten center?

Bake just until edges are set and centers are soft and slightly jiggly; overbaking will set the centers fully.

→ Any tips for adding flavor variations?

Try adding a pinch of espresso powder or a splash of orange liqueur to the batter for subtle, complementary flavor notes.