Flourless Chocolate Lava Cake - Rise and Bake with Julie

Prep Time:15

Cook Time:10

Total Time:25

Servings: cakes

Author: Julie Gavin

equipment (affiliate links

Ingredients

Lava Cakes:

unsweetened cocoa powder for dusting ramekins
1 c. (170 g) dark chocolate chips Ghirardelli 60% bittersweet is best
½ c. (113 g) salted butter
2 large eggs
2 large egg yolks
⅓ c. (67 g) granulated sugar
⅛ tsp. salt
1 tsp. pure vanilla extract

Optional Toppings:

powdered sugar for dusting for dusting
vanilla ice cream
fresh raspberries or strawberries
whipped cream

Instructions

Preheat oven and prepare ramekins: Preheat oven to 450°F (230°C). Spray four 6-ounce ramekins with nonstick cooking spray, then dust the insides with cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
Melt the chocolate and butter: Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring after each, until completely smooth and glossy. (Double boiler on the stovetop works too—stir frequently.) Set aside to cool slightly.
Whisk the eggs: In a medium bowl, whisk the eggs, egg yolks, granulated sugar, and salt vigorously until thick, pale, and ribbony—about 2–3 minutes by hand or with an electric mixer on medium speed.
Combine everything: Gently fold the melted chocolate mixture into the egg mixture until smooth and fully combined. Stir in the vanilla extract. The batter will be glossy and pourable.
Fill the ramekins: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Bake: Bake for 9–11 minutes. The edges should set and puff slightly with a thin crust, but the centers should still jiggle when you gently shake the pan—that's what gives you the gooey lava flow! Check at 9 minutes to keep from overbaking.
Serve immediately: Let rest in the ramekins for 1 minute. Run a thin knife around the edges if needed, then invert onto dessert plates. Dust with powdered sugar and add your toppings. Dig in while warm—the chocolate center will flow right out!

Video

Notes

Underbake slightly for maximum gooeyness: The centers should still jiggle when you shake the pan, as residual heat will finish setting the edges while keeping the lava flow perfect.
Make-ahead option: Fill the ramekins with batter, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge and add 1–2 extra minutes to the time.
Storage: These are best enjoyed fresh from the oven, but leftovers can be refrigerated for up to 2 days. To reheat a single cake, microwave for 20–30 seconds (start with 20 and check in 10-second bursts on medium power) until the center softens and warms—pair with ice cream for the best experience!
Chocolate choice: Ghirardelli 60% cacao bittersweet chips melt beautifully and give rich flavor. If substituting semisweet chips (which are sweeter), reduce the granulated sugar to ¼ cup to avoid overpowering sweetness.
Ramekin size: Use 6-ounce ramekins for the ideal portion and bake time. If yours are larger/smaller, adjust bake time slightly and test one first.
Serving tip: For the most dramatic reveal, serve immediately after unmolding. The contrast of warm molten center with cold vanilla ice cream and fresh berries is unbeatable!