A delicate lava cake with airy edges and a melting center comes together from the simplest ingredients: chocolate spread, egg, and flour. This is the dessert for anyone who loves an intense chocolate flavor and the dramatic moment of breaking into a warm cake with a luscious ‘lava’ flowing inside. Bake it in individual ramekins and serve straight from the oven for pure indulgence.
Ingredients
- Chocolate spread (or melted chocolate with butter) — 5.3–7 oz | 150–200 g
- Large egg — 1
- All-purpose flour — 3–4 tbsp | 25–35 g
- Butter — for greasing the ramekins
- Powdered sugar — for dusting
Step-by-step recipe
- Place the chocolate spread in a bowl and stir it lightly with a spatula.
- Add the egg and whisk until smooth. Add the flour and mix until you have a thick, silky batter with no lumps.
- Preheat the oven to 390°F | 200°C. Prepare 2 small ramekins: coat the inside with butter.
- Divide the batter between the ramekins, filling them about three-quarters full. Bake for 8–10 minutes: the edges should set and form a thin crust, while the center stays soft and gently jiggly.
- Let stand for 1–2 minutes. Carefully run a knife around the edges, invert onto plates, dust with powdered sugar, and serve immediately.
Serving and storage
Serve the lava cake warm, with a scoop of vanilla ice cream, a spoonful of thick cream, or fresh berries. It is best enjoyed right away — as it cools, the center thickens. If you have leftovers, store them in the refrigerator for up to one day and reheat for 10–15 seconds in the microwave to soften the middle.
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Tips and variations
- No chocolate spread? Melt chopped chocolate with a small piece of butter over a double boiler until smooth, then cool until just warm.
- Adjust the level of doneness by time: the fewer minutes in the oven, the more molten the center will be.
- After greasing, dust the ramekins with cocoa powder — the crust will be more defined and the cake will release more easily.
- Add a pinch of salt or vanilla for balance, or tuck in a teaspoon of nut spread or peanut butter for a hidden surprise.
Nutritional value (per serving)
| Calories | ≈ 620 kcal |
| Protein | ≈ 11 g |
| Fat | ≈ 35 g |
| Carbohydrates | ≈ 64 g |
FAQ
Can I replace the chocolate spread with a chocolate bar?
Yes. Melt the chocolate with a little butter over a double boiler until smooth. Use the same total weight as the spread — 5.3–7 oz | 150–200 g — let it cool until warm, then continue with the recipe.
How do I get a molten center without drying out the edges?
Preheat the oven properly and bake briefly — 8–10 minutes at 390°F | 200°C. Check the edges: they should be set and matte, while the center stays soft and lightly wobbly when you move the ramekin. Do not overbake once the edges have set.
Can I make lava cake in the microwave?
Yes, in a mug-sized portion: cook on 700–800 W for about 60–90 seconds. Look for the same sign of doneness — the top sets while the center remains moist. Watch closely so it does not dry out.