Chef John's Chocolate Lava Cake

Chef John's Chocolate Lava Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.4
  • Total Fat: 19.3 g
  • Cholesterol: 295.1 mg
  • Sodium: 136.7 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 9.1 g

View full nutritional breakdown of Chef John's Chocolate Lava Cake calories by ingredient
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See link for a video of how to make:

Number of Servings: 8


    butter as needed
    2 egg yolks
    2 eggs
    3 tablespoons white sugar
    3 1/2 ounces chopped dark chocolate
    5 tablespoons butter
    4 teaspoons unsweetened cocoa powder
    3 tablespoons flour
    1 pinch salt
    1/8 teaspoon vanilla extract


Sprinkle with powdered sugar and/or serve with vanilla ice cream.


Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg and sugar mixture until combined.
Sift cocoa powder into the mixture; stir to combine.
Sift flour and salt into the mixture; stir to combine into a batter.
Stir vanilla extract into the batter.
Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
Refrigerate 30 minutes.
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Serving Size: Makes 4 individual cakes (2 servings each) to be shared with a friend of a loved one.

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