Chocolate Lava Cake

This rich dessert combines a soufflé with the decadence of molten chocolate. It is every chocolate lover’s ultimate dream, with crusty cake edges and a gooey, soft center. The cake batter can be frozen for up to a month before baking (do not thaw before baking). Offset the richness by garnishing with crème fraîche and fresh raspberries.


  • 3 Tbsp (43 g) butter, melted
  • Cocoa powder
  • 1 C (180 g) good quality dark chocolate, chopped into small pieces
  • ⅞ C (201 g) butter, in small pieces
  • 4 lg eggs
  • 4 lg egg yolks
  • 1 C (192 g) fine granulated sugar
  • 1 C (187 g) flour


Brush melted butter on the inside of eight 1 C (225 ml) capacity molds; place in refrigerator or freezer to chill, then brush more melted butter over cold butter. Sprinkle a little cocoa powder in molds; shake to completely coat molds and tap to remove any excess. Slowly melt chocolate and butter together in a saucepan over a pan of barely simmering water. Remove from heat; stir until cool; let stand 10 minutes. In a large bowl, beat together eggs, yolks and sugar until so thick that a spoon dragged through mixture leaves a trail. Sift flour into egg mixture; beat to incorporate. Pour melted chocolate into egg mixture one third at a time, beating well between additions, until completely combined. Evenly divide mixture among molds. Chill molds at least 20 minutes or up to overnight before baking. Heat oven to 375°F (200°C). Place molds on a baking sheet and cook for 10–12 minutes (add 5 minutes if baking from frozen). Remove when tops are crusty and start to pull away from sides; loosen gently until you can easily unmold them on serving plates, garnish and serve. The “lava” centers will remain soft.  

  • Prep time: 35 minutes.
  • Cook time: 10–12 minutes.
  • Makes 8 servings.

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