‘Beginner-friendly’ is a phrase I never thought I’d use to describe lava cake, yet here we are.
If you have your favorite dark chocolate on hand and 20 minutes to spare, this is the easiest, most decadent dessert you can make.
It’s rich and velvety, but not too sweet. Pair it with vanilla ice cream or some fresh berries, and you have yourself a restaurant-worthy dessert in no time. A great way to romanticize any day.
See the recipe below and make sure to check the tutorial on TikTok!
INGREDIENTS
- 85g 60-70% dark couverture chocolate (½ cup)
- 50g unsalted butter (¼ cup)
- 4g espresso powder or instant coffee powder (1 tsp.)
- 55g egg (1 large)
- 18g egg yolk (1 large egg yolk)
- 24g granulated sugar (2 tbsp.)
- 10g all-purpose flour (1 tbsp.)
- Pinch of salt (⅛ to ¼ teaspoon)
- Extra softened butter and cocoa powder for greasing ramekins
- Powdered sugar for finishing
METHOD
- PREP. Grease 2 ramekins (about 3″ diameter) with softened butter. Dust with flour or cocoa powder and tap the excess to leave a thin layer.
- MELT. Chop chocolate. Place in a heat-safe bowl with the butter. Microwave in 20-second intervals until fully melted, stirring in between. Add espresso powder and salt. Mix and set aside to cool.
- WHISK. In a large mixing bowl, vigorously whisk egg, egg yolk, and sugar until pale yellow and ribbony, about triple in volume. If using an electric mixer, start on low then gradually increase speed until you reach the ribbon stage.
- FOLD. Pour the cooled chocolate mixture. Gently fold with a spatula without deflating the batter. Once combined, add flour. Fold just until there are no dry patches. See tips.
- AIRFRY. Pour batter into the ramekins (about ¾ full) and airfry at 200°C for about 7 minutes. Adjust time if your ramekin is smaller or larger. It will be done when the surface is dry, the edges are set, but the center is slightly soft. See tips.
- SERVE. After removing from the airfryer, let the lava cake cool for about 30 seconds. Invert onto a plate and dust with powdered sugar or cocoa powder. Add toppings of choice and serve immediately.
TIPS
Can I use other kinds of chocolate?
Couverture dark chocolate with 60-70% cacao content is best for its rich, velvety quality. Using other kinds of chocolate may lead to an overly sweet or slightly grainy end result.
How to unmold properly?
Run a knife along the edges of the lava cake. Place the ramekin between 2 similar-sized plates, then invert. Remove the top plate and tap the ramekin before unmolding. Do this quickly! The residual heat from the ramekin further cooks the cake, which may prevent the lava from oozing out when sliced. Check out this TikTok on how to unmold.
What can I serve this with?
The lava cake goes well with tart fruits like strawberries or raspberries, and a side of vanilla ice cream. Go extra and add caramel sauce or melted Biscoff!
Can I make this ahead?
Yes! Keep the batter in a bowl and cover with cling wrap, stored in the refrigerator up to a day in advance. You may need to add to the airfrying time if using batter straight from the refrigerator.
Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!
