This is a quick and easy chocolate lava cake. First, set your oven to 450 degrees Fahrenheit so it’s nice and hot. Then, grab six four- to five-ounce ramekins. Butter and flour the ramekins well then set them aside. Grab a medium-sized bowl, fill it with about an inch and a half of water, and put that over medium heat. Chop six ounces of bittersweet chocolate into nice, small, uniform pieces. This is the flavour of the lava cakes, so choose a bittersweet cake you like.

Transfer your chopped chocolate into your bowl with half a cup of unsalted butter cut into small pieces. Place the bowl over the hot water pot, making sure the bowl does not touch the water. Reduce heat to low so your water is at a simmer, not a boil, and mix occasionally as the chocolate melts. You can alternatively place the bowl in the microwave and microwave it at 30-second intervals while stirring the chocolate after each interval until the chocolate is melted.

Once your chocolate has melted, take it off the heat and set it aside. Add two large room-temperature eggs and two egg yolks in a large bowl for added richness. Add a quarter cup of granulated sugar and a pinch of salt for contrast. Then, using a hand mixer, beat the mixture on low speed until it is thicker and a nice, beautiful pale yellow colour.

Pour the melted chcolate into the egg mixture, ensuring your melted chocolate is cooled; if you add hot chocolate into the eggs, chances are the eggs could curdle a bit, so make sure you give the chocolate a couple of minutes to cool down. Add two tablespoons of sifted all-purpose flour to hold this cake together to ensure no lumping.

Mix that until it’s well combined, and you see no streaks. Divide the batter into your ramekins and bake them in the 450F preheated oven for 6 to 8 minutes. You do not want to overbake them, so don’t bake them in advance. Bake them just when you are ready to serve them. Once baked and out of the oven, they will be a little bit jiggled, and the edges will be set.

Let them cool in the ramekins for one minute, then grab your dessert plate, place it over the top, and invert it. Top them with powdered sugar, garnish with raspberries, and it’s ready for a bite. This dessert is so rich, chocolatey, fudge-like, warm, and amazing.


  • ½ cup (113g/ 3.9Oz) unsalted butter
  • 6 ounces (168g) bittersweet chocolate chopped
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (50g/ 1.7Oz) granulated sugar
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour