Mini Chocolate Lava Cakes Recipe

Prep Time 15 mins
Cook Time 10 mins
Rest Time 2 mins
Total Time 27 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 4
Best Season: All Seasons
Description

These Mini Chocolate Lava Cakes are rich, indulgent individual desserts with a soft outer layer and a warm, molten chocolate center. Made with simple pantry ingredients, they’re perfect for dinner parties, celebrations, or anytime you want an elegant chocolate dessert ready in minutes.

Ingredients
    For the Lava Cake Batter
  • 100 g dark chocolate (at least 60% cocoa, chopped)
  • 85 g unsalted butter
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 60 g granulated sugar
  • 1 tsp vanilla extract
  • 30 g all-purpose flour (sifted)
  • 1 pinch salt
    • Ingredient Title: For Greasing the Ramekins
  • 1 tbsp unsalted butter (softened)
  • 1 tbsp cocoa powder (for dusting)
    • Ingredient Title: Optional Garnish
  • Powdered sugar (for dusting)
  • Fresh berries
  • Whipped cream or vanilla ice cream
Instructions
    Prepare the Ramekins
  1. 1
    Generously grease four small ramekins with softened butter, making sure to coat the sides and bottom well. Dust each ramekin with cocoa powder, tapping out any excess. This prevents sticking and gives a clean release after baking. Set aside.
    2. Melt Chocolate and Butter
  2. 2
    Place the chopped dark chocolate and butter in a heatproof bowl. Melt gently using a double boiler or microwave in 20-second intervals, stirring between each interval. Once smooth and glossy, let the mixture cool slightly.
    3. Whisk Eggs and Sugar
  3. 3
    In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture becomes pale, thick, and slightly fluffy. This step helps create a tender cake texture while keeping the center molten.
    4. Combine Chocolate and Egg Mixture
  4. 4
    Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously. Add vanilla extract and salt, mixing until fully combined and smooth.
    5. Fold in the Flour
  5. 5
    Gently fold in the sifted flour using a spatula. Mix just until no dry flour remains. Avoid overmixing to keep the cakes light and soft.
    6. Fill the Ramekins
  6. 6
    Divide the batter evenly among the prepared ramekins, filling each about ¾ full. Place them on a baking tray for easy handling.
    7. Bake to Perfection
  7. 7
    Bake in a preheated oven at 220°C for 10–12 minutes. The edges should be set, while the center remains soft and slightly jiggly. Do not overbake, or the lava center will disappear.
    8. Rest and Unmold
  8. 8
    Remove from the oven and let the cakes rest for 2–3 minutes. Carefully run a knife around the edges, then invert each ramekin onto a serving plate.
Note
  • For a stronger chocolate flavor, use dark chocolate with 70% cocoa.
  • You can prepare the batter up to 24 hours in advance and refrigerate. Bring to room temperature before baking.
  • If baking from chilled batter, add 1–2 extra minutes to the baking time.
  • Avoid overbaking—this is the key to a gooey lava center.
Keywords: quick dessert, chocolate lover, easy baking, individual desserts, party favorite
Read it online: https://petitepanini.com/recipe/mini-chocolate-lava-cakes-recipe/