Recipe of Today: Chocolate Lava Cake

Recipe of Today: Chocolate Lava Cake



  • 4 oz semi-sweet chocolate
  • ½ cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • additional butter and cocoa powder for greasing ramekins


  • Preheat your oven to 425°F. Grease four 6-ounce ramekins with butter and dust them with cocoa powder. Place the ramekins on a baking sheet.
  • In a microwave-safe bowl, combine the semi-sweet chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, beat the eggs, egg yolks, and granulated sugar on medium-high speed until thick and pale yellow, about 5 minutes.
  • Reduce the speed to low and gradually pour in the melted chocolate mixture until fully incorporated.
  • Add the all-purpose flour, salt, and vanilla extract to the bowl and mix on low speed until just combined, being careful not to overmix.
  • Divide the batter evenly among the prepared ramekins, filling each about ¾ full.
  • Bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft.
  • Remove the ramekins from the oven and let them cool for 1-2 minutes.
  • Carefully run a knife around the edges of each cake to loosen them from the ramekins. Place a plate upside down over each ramekin and invert the cakes onto the plates.
  • Serve immediately, garnished with powdered sugar, fresh berries, or a scoop of vanilla ice cream if desired. Enjoy!

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