What if I don't have ramekins?

You could use muffin tins, they will work. Just watch the baking time, they might cook faster.

Can I use milk chocolate instead of dark?

Sure, but the flavor will be sweeter and less intense. It might change the texture a bit, too.

My cakes stuck to the ramekins, what happened?

You probably did not grease and sugar them enough. That is an important step. Also, make sure you let them cool a bit before flipping.

How do I know when they're done?

The edges will be firm and the center will still be soft. It should jiggle just slightly when you shake it.

Can I make these gluten-free?

Yes, you can use a gluten-free flour blend. Just replace the regular flour with the same amount of gluten-free flour.

What's the best way to serve these?

Warm, right out of the oven, with a scoop of ice cream or some fresh berries.

Why is my lava cake not molten?

You probably overbaked it. Next time, take it out of the oven a little sooner.

Make Perfect Chocolate Lava Cakes With Our Simple Recipe

Name: Molten Chocolate Lava Cakes with a Hint of Orange
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 6 ounces bittersweet chocolate (60-70% cacao), finely chopped; 1/2 cup (1 stick) unsalted butter, cut into pieces; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; Zest of 1/2 an orange (the secret ingredient!); 1/4 teaspoon salt; 2 tablespoons all-purpose flour; Powdered sugar, for dusting; Fresh raspberries or vanilla ice cream, for serving (optional)

Description

Experience the magic of a warm, decadent chocolate lava cake with a hidden molten center. This easy recipe adds a touch of orange zest for a bright, sophisticated twist. Perfect for date nights, dinner parties, or whenever you crave a truly special treat.

Equipment:

4 (6-ounce) ramekins
Baking sheet
Two mixing bowls
Whisk
Double boiler or heatproof bowl and saucepan
Rubber spatula

Ingredients

Units Scale

6 ounces bittersweet chocolate (60-70% cacao), finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Zest of 1/2 an orange (the secret ingredient!)
1/4 teaspoon salt
2 tablespoons all-purpose flour
Powdered sugar, for dusting
Fresh raspberries or vanilla ice cream, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Start by getting your oven nice and hot – preheat it to 425°F (220°C).
Generously butter the insides of four 6-ounce ramekins. Sprinkle a spoonful of sugar into each ramekin, tap out the extra, and then set them aside. This makes the cakes come out smooth once they are baked and flipped.
Place the butter and chopped chocolate in the top of a double boiler set over simmering water. If you don’t have one, a heat-proof bowl set over a saucepan of simmering water does the trick! Make sure the water doesn’t touch the bottom of the bowl.
Stir the chocolate and butter occasionally until completely melted and smooth. Remove from the heat and let it cool for a moment.
In a separate bowl, whisk together the eggs, egg yolks, sugar, orange zest, and vanilla extract. Keep whisking until the mixture is pale yellow and slightly thickened.
Now, slowly pour the warm (not hot!) melted chocolate mixture into the egg mixture while whisking gently. This is called tempering – it warms up the eggs so they don’t scramble. Continue to whisk until everything is combined.
Sprinkle the salt and flour over the batter. Using a rubber spatula, gently fold in the flour until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet for easy handling.
Bake for 12-14 minutes. The edges should be firm, but the center should still be a little soft and jiggly.
Let the cakes cool in the ramekins for about 1-2 minutes. Then, carefully invert each cake onto a serving plate.
Dust with powdered sugar, and serve immediately. These are amazing with a side of fresh raspberries or a scoop of vanilla ice cream!

Notes

The Orange Zest Secret: The addition of orange zest is what sets this recipe apart. It adds a subtle citrusy note that complements the rich chocolate flavor beautifully, creating a more complex and memorable dessert. Many recipes call for the zest of one full orange. I have found that the zest of half an orange is ideal, bringing a subtle flavor without overpowering the pallet.
Chocolate Quality Matters: Using high-quality bittersweet chocolate (60-70% cacao) will make a big difference in the flavor of your lava cakes.
Don’t Overbake: The key to a molten center is to avoid overbaking. Keep a close eye on the cakes and take them out of the oven when the edges are set but the center is still slightly soft.
Serving Hot: Lava cakes are best served fresh out of the oven while the center is still warm and gooey.

Nutrition

Serving Size: 1 Cake
Calories: 450
Fat: 30g
Carbohydrates: 40g
Protein: 6g