This incredibly delicate, luxurious chocolate dessert is a latecomer in my culinary repertoire. I’m not sure if I should be regretful or grateful for this? But you know how the saying goes, better late than never!  As a  mom of two teenagers (and having been a shameless chocolate lover for as long as I can remember) I suppose it would have been impossible to never have come across such an intoxicatingly addictive chocolate dessert!  
After trying several alternatives found on the market in either frozen form or in the form of cake mixes in a box, we decided that none of them met our expectations and all of us had certain complaints – ‘way too sweet, contains corn syrup, don’t like the taste, are you sure they put real chocolate in this?’  All of this brought us to the conclusion that as a homechef it was time for me to explore and learn how to make this dessert at home! And so I did! After a number of trials using different and sometimes a little bit too complicated recipes I found my ultimate solution to chocolate lava cake in an iPad app, namely “How to Cook Everything” by Mark Bittman. Mind you, he names it “Warm, Soft Chocolate Cake”  but I chose to change the name since it doesn’t sound dramatic enough! I also made some minor adaptations. I slightly changed the amount of the ingredients to make sure I obtained 5 instead of the regular 4 servings. It’s always a good idea to have an extra serving at hand, trust me on this one!
Thus, you will need 5 little ramequins or custard cups or molds that hold 4 ounces or 110-120 ml each. Andnaturally, you will need some good quality bitter or bittersweet chocolate. I always have couverture chocolate in my pantry (where I live, couverture is generally sold in huge packages of 2,5 kg meaning I hardly ever run out of it) Well, I already confessed I am a shameless chocolate lover, right? So, if you too are like me, then making this dessert should be a very good excuse to use some of that couverture! But if not, well then you may have to experiment with various types and brands of bitter or bittersweet chocolate sold on the market. Just keep in my mind that you may have to adjust the amount of sugar you use according to your choice of chocolate.
Enough said, now let’s get on with the recipe…


(5 porsiyon)

  • 110 gr butter
  • 150 gr bittersweet chocolate
  • 3 whole eggs
  • 2 egg yolks
  • 60 gr sugar + pinch salt
  • 3 tsp (or 1 tbsp) flour (sifted)
  • Extra butter and flour for the cups

Step by step method

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  1. Grease and flour 5 ramequins or custard cups (4 ounce or 110-120 ml each).
  2. Heat oven to 230 C (450 F).
  3. Finely chop chocolate.
  4. Place butter in microwave safe bowl and microwave about 50 seconds on high. The butter should melt completely. Add chocolate and blend well until all the chocolate melts with the heat of the butter and you obtain a creamy consistency. If there are pieces of chocolate that won’t melt just microwave for 10 seconds, or in short intervals as needed. If you’re going to melt the butter on the stove, use a low flame and keep an eye on the butter to make sure it doesn’t turn brown or burn.
  5. Whisk eggs, egg yolks, sugar and pinch of salt. Use a hand whisk for this.
  6. Now slowly pour the chocolate mixture, which should be warm, into the egg mixture. Then quickly blend in the sifted flour until combined.
  7. Divide the batter into the cups. Place the cups on a baking tray and bake for about 6-8 minutes.
  8. Meanwhile get your serving plates ready. When the cakes are done, take tray out of oven and let stand 10-20 seconds. Then carefully invert cups onto the plates. Try lifting up one corner of the cup. The cake should fall out. But if not, then gently pass a round tipped knife or small size offset spatula through the edge of the cup to help unmold the cake.
  9. Serve with a light dusting of confectioner’s sugar and a dollop of whipped cream or vanilla ice cream on the side.

Bon Appétit!