Dark Chocolate Lava Cake

Is there anything more rich, decadent, and luxurious than a dark chocolate lava cake? It’s, in my opinion, the ultimate dessert to make for a date. Look no further for a superstar level chocolate lava cake recipe. Especially if your special someone is a chocolate lover (the best of us are). I am completely addicted to chocolate, as are my mom and grandmother. It’s in our genes, I guess.

But to give more context – my mom hits up every drug store during holidays to buy cases, not individual bags, or chocolate candies. She buys all they have left. I eat chocolate chips out of the bag. I dipped chocolate bars in peanut butter for a late night snack in college. And after my high school graduation, I ate the entire 20-something portion double chocolate layer cake over the course of the next week. It’s a very real and serious problem.

So, dark chocolate lava cake is somewhat sacred to me. I always associate it with mid-level restaurants, or slightly fancy-presenting chain restaurants like Ruby Tuesdays. I’m sure the restaurant heats up a frozen cake in a mold because it’s the same every time. You know there’d be a berry or two on the side, powdered sugar, and a mint leaf. It looks exactly the same in every restaurant! So, I like to present mine straight up with no garnish to let the chocolate shine. On a decadent, luxurious black plate, as I do. 

Is it safe to eat raw cake?

Before learning to make lava cake, I always had a level of intrigue and mystery attached to the recipe. Was it really just undercooked cake? Isn’t that kind of gross? Or do you freeze a ball of chocolate, pop it in the middle of the batter and let it melt in the oven? Honestly, either works, but I prefer the original way, which is without the chocolate ball. Yes, the batter is technically raw in the middle, but the eggs and flour cook enough to be safe. You just don’t want to eat 6 lava cakes, which would be a problem for a lot of other reasons anyway. And because the batter is made by whisking eggs with sugar and hot butter, it has a distinct ganache-like texture when cooked properly. 

If you do want to serve it with fruit, I would recommend raspberries. And don’t just pop 2 or 3 on the side please! Get creative! I’ve seen places make a raspberry coulis and dot the sauce on the plate, too, but that’s always annoyingly difficult to eat. Simple is best! Here’s a coulis recipe I like. Pop some berries on top haphazardly and rustically and call it a day. No need for powdered sugar – it’s sweet enough.

This dark chocolate lava cake recipe would also be really great with orange zest, sea salt, or coffee. Try adding a touch of coffee liquor or extract to the batter, or pouring an espresso shot on top of the molten cake. It’s best served right out of the oven, but be careful not to burn yourself on the ramekins.

Check out my dark chocolate lava cake painting, recipe cards, and prints on Etsy! Use code THEFORKEDRING for 25% off.

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Dark Chocolate Lava Cake

A favorite decadent molten chocolate cake

Course Dessert

Cuisine French

Keyword chocolate recipes, lava cake

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author theforkedring

Ingredients

• 12 oz 72 – 80% dark chocolate
• 1/2 stick unsalted butter
• 5 eggs
• 2 egg yolks
• 3/4 cup white granulated sugar
• 1 tsp salt
• 1 tsp vanilla extract
• 1/4 cup AP flour
• Cocoa powder for dusting

Instructions

• Preheat oven to 450 °F.
• In a double boiler, melt the chocolate and butter until glossy and smooth.
• In a medium bowl, whisk eggs, egg yolks, sugar, salt, and vanilla until light and fluffy.
• Let the chocolate mixture cool slightly, then add it to the egg/sugar mixture until smooth.
• Fold in the flour with a spatula until no streaks remain.
• Coat the inside of your ramekins with a thin layer of butter and dust lightly with cocoa powder. Shake out any excess.
• Spoon the batter into your ramekins, 2/3 of the way full.
• Bake for 12 – 16 minutes until the cakes have a very slight sinkhole appearance in the middle.
• Let the cakes cool slightly and de-mold.

Notes

• Always use a glass or meal bowl for your double boiler setup. And make sure you use a potholder to brace the bowl while you stir.
• To serve the lava cakes, first place your plate upside down on top of the ramekin. Then, using a kitchen towel, brace the ramekin to the plate and flip them upside down so the ramekin is upside down on your plate. Carefully remove the ramekin without burning yourself and you should have a perfect lava cake!
• Dust with powdered sugar when ready to serve or serve it with fresh raspberries for some acidity.