Molten Chocolate Lava Cake

Molten Chocolate Lava Cake

Serves 6 or 3. Really it depends on who is eating it. 


100 gm dark chocolate (I used 85% cocoa solid)

1/3 cup butter

1 1/4 cup powdered sugar*

1/3 cup warm water with 2 tsp instant coffee **

2/3 cup all purpose flour

2 egg yolks

2 eggs

Pinch of sea salt


* We like our chocolate really dark. Depending on which chocolate you are using you might want to adjust the sugar. I suggest you start with 1 cup sugar and take your way up from there.The best way is to taste it before you mix the flour.

** I have tried this with 1/3 cup orange juice as well and we love that variation. The taste would be quite subtle but if you love chocolate and orange together, it sure will win you over.


-Preheat the oven to 220 C and butter the ramekins.I used 3 1/2 inch ramekins making 3 servings. If you want you can make smaller servings by using smaller ramekins, but remember its valentine's day and indulgence is a good thing.

-Melt chocolate and butter over a double boiler. Add in the powdered sugar.

-Once it cools down whip in the eggs and coffee. Then add the flour and salt.

-Divide the batter into ramekins. 

- The original recipe calls for refrigerating the batter for 1 hour before baking. I found this leads to a less oozy lava, which is not a good thing for me, and even when I make it ahead of time, I let the batter come to room temperature before baking.

-Bake for 13 minutes until the center is still gooey but the edges have slightly firmed. Run a knife over the edges and invert into dishes.

-Sprinkle with powdered sugar and serve immediately.

-Serve with vanilla ice cream or whipped cream.