- 1/2 cup unsalted butter (plus more for buttering ramekins)
- 6 ounces bittersweet chocolate (chopped, best quality such as Ghirardelli)
- 2 large eggs
- 2 large egg yolks
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons all purpose flour
PER SERVING *
|Calories370Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Laura 16 days ago
Super easy to make but wasn’t as sweet as I was hoping for, so I added chopped pecans with freshly diced strawberries in half the cakes and the other half with a mashed cinnamon banana filling. Turned out great, thanks !!
Ioana Alex 26 Jul
Super easy to make and very delicious! I did not have brown sugar in the house when I made it, but I used regular sugar instead and it worked ok. Kept them in the oven for 11 minutes because I used silicone cupcake cups instead of the porcelain ones. On my favorites list!
TRR 31 May
This was just okay. Fairly dry which was surprising but the flavor was fine.
Simon Bar 28 May
It turned out great!
Chef Knife 24 May
10 minutes at 450 and it was a perfect molten core even when using gluten free flour when I had no all purpose flour at work it was still perfect
Veronica M. 14 May
I follow the recipe but somehow over baked them. They were not gooey in the center. However they taste amazing so I will be making them again.
Nojus Kybartas 9 Mar
These turned out great! I cooked them for 11 min in 215C and they were a little over cooked, but everybody loved them, although I would recommend adding a little less sugar. Btw try to keep your chocolate warm so that it’s easier to mix everything together.
Yoonmee C. 5 Mar
The recipe is awesome! I bake mine at 400F for 10 minutes in 3000ft
Micaela Sanchez 2 Mar
It was really good. would make again.
Vitria Lazzarini 21 Feb
it was easy and the result was great! the whole family love it. i used dark chocolate and only using 4,5 ounces. will bake again for sure
djkfnj;sd 17 Feb
very nice. sweet n tasty.
Jeff 15 Feb
Great. Used Green & Black Extreme Ornage. Easy and very tasty.
Brittany Herman 15 Feb
Turned out great! When I make it again I would leave it in for an extra minute or two, little to “lava-y” for me but the flavor was great
Nikki D. 14 Jan
These are great! I cooked for less time than stated to make sure they were nice and moist
Lillian 2 Dec 2017
This recipe is great and fool-proof! Quite honestly, I kinda am horrible at following directions and instead of vanilla, I used some rum and almond extract. It came out pretty excellently!
Sarah Z. 15 Feb 2017
These tasted great! They came out a bit overcooked and not too much lava but still tasted great. i used semi sweet bakers secret chocolate and it turned out fine. its an easy recipe and i love that you can make it ahead and bake just before serving. I'll take it out of the oven a minute sooner and see how that turns out.
Jinny 30 Nov 2016
The cake is really easy to make. Pair with homemade whipped cream or ice cream with strawberries or other berries for additional flavor.
Patrick H. 21 Jun 2016
Very good but I made it a little different from the recipe. I used a pie plate instead of ramekins. Because of this, I didn't make it a lava cake.
Sue Ie 22 Apr 2016
I am a huge fan. I've served this multiple times at dinner parties and it is a definite crowd pleaser. I use bittersweet chocolate with almonds and serve it with French vanilla ice cream and fresh raspberries. Highly recommended.
Jessica K. 17 Apr 2016
Yuuuuum! Dinner party smash hit (despite the fact they were a little bit more "molten lava" than cake)! Bake them longer but not bad (and pretty easy)!
Marissa D. 12 Mar 2016
A fudgy chocolate center, it was amazing! I make this all the time and it is my go to recipe on weekends for my family. I found it to only make 2 cakes rather than 6, also if you don't have circle ramekins, use square oven safe ramekins. 😍
Christina C. 4 Jan 2016
This recipe was SO easy and just as delicious! My egg mixture didn't turn out very fluffy like the directions but still turned out great. I used semi-sweet chocolate instead of bittersweet. So tasty! Will definitely make again.
MONICA O. 1 Nov 2015
My family loved them! I didn't have enough ramekins so I used a muffin pan instead, so they were almost bite size.
Sarah G. 16 Aug 2015
Halved the recipe for a late night sweet tooth snack. I really wanted that melty middle so instead of dividing the batter into three ramekins I used two. The result was amazing and melty. Served with strawberries and vanilla ice cream.