Chocolate Lava Cakes

Uncategorized Jul 27, 2021


  • 8 Tbsp butter (1 stick)
  • 6 oz dark baking chocolate (60%+), chopped
  • 2 eggs + 2 yolks
  • ¼ C Sugar
  • Salt, pinch
  • 2 Tbsp all purpose flour
  • Cocoa powder for dusting


  1. Preheat oven to 450F. Butter and dust 4 6-8oz ramekins with cocoa powder (if you do not have ramekins, prepare 6 slots of a muffin tin and shorten your cook time by 2 minutes), tapping out any excess cocoa.
  2. In your double boiler (see 0:57 in the video for how to set up your double boiler) melt the butter and chocolate. Set aside to cool slightly. In a medium bowl, whisk together your eggs, sugar, and salt until they have become thick and pale.
  3. Gently fold your chocolate mixture and 2 Tbsp of flour into your egg mixture until there are no more streaks. Evenly divide your mixture amongst the 4 ramekins (~110-115g each). Set the ramekins onto a baking tray and bake for 12-minutes at 450F (if you are using a muffin tin, bake for 10-minutes). The outer edges of your cakes should look firm while the center still looks a bit soft/under done. Let rest in the ramekins for 1-minute before inverting onto a plate (see 40:13 for visual directions on how to do this), then wait at least 10-seconds before removing the ramekins. 
  4. Dust with more cocoa powder and top with ice cream (fresh berries, whipped cream, or caramel sauce are also good options). Serve immediately.

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