You might know these chocolate cakes as chocolate lava cakes or warm chocolate cakes, but regardless of their name, these seemingly modest cakes are big in flavor. Their big ta-da is that when you sink your spoon in, you’ll find molten, fudge-like centers.


  • 2 Tbsp. unsalted butter, softened 2 Tbsp. sugar 1 Tbsp. unsweetened cocoa powder


  • 1 ½ sticks unsalted butter, cubed 6 oz. bittersweet bar chocolate, chopped (70% cocao) 1 ½ tsp. pure vanilla extract
  • BEAT:
  • 3 eggs 3 egg yolks 6 Tbsp. sugar 3 Tbsp. all-purpose flour, sifted ¾ tsp. instant espresso powder ½ tsp. table salt


  • Preheat oven to 450°.
  • Combine 2 Tbsp. butter, 2 Tbsp. sugar, and cocoa; generously coat eight 4-oz. ramekins with butter-cocoa mixture. Arrange ramekins on a baking sheet.
  • Melt 1½ sticks butter and chocolate in a double boiler until nearly smooth. Off heat, stir in vanilla; let mixture cool 10 minutes, stirring occasionally.
  • Beat together eggs, egg yolks, and 6 Tbsp. sugar in a bowl with a mixer on high until batter lightens in color and thickens, 7 minutes. Add flour, espresso powder, and salt; beat 30 seconds more. Fold in cooled chocolate.
  • Spoon generous ⅓ cup batter into prepared ramekins.
  • Bake cakes until sides are set and centers are a little sunken and somewhat soft, 8–9 minutes, rotating pan halfway through baking. Let cakes cool on baking sheet 30 seconds; carefully run a paring knife around edges of ramekins.
  • Cover each cake with an inverted dessert plate and carefully turn over. Let cakes cool in ramekins 5 minutes more; unmold and serve immediately.
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Recipe adapted from cuisineathome


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.