This has to be the most loved volcano, erupting molten chocolate instead of lava. It is like a mystery box, which reveals a surprise when dug into. Trust me, there is no rocket science involved in baking this tiny bombshell.

Perfect baking timing is the secret to a just baked outer crust with liquid chocolate oozing out of it, ready to be relished with a scoop of vanilla ice-cream.


chocolava cake


Yield: approximately 8 small lava cakes


  • 1 cup(180 grams) chopped dark chocolate
  • 1 cup (227 grams, 2 sticks) butter
  • 4 eggs
  • ½ cup fine sugar
  • ¼ cup all-purpose flour + little for dusting


  • Put chocolate and butter in a microwave safe bowl. Microwave it for 1-2 minutes on medium high stirring in intervals of 30 seconds. Keep aside to cool completely.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease cupcake tray and keep aside.
  • Beat eggs and sugar for 8-10 minutes or until creamy and thick.
  • Fold in the chocolate mixture and mix gently, finally adding the flour.
  • Pour batter in greased tray and bake for 10-15 min at 325 degrees F (165 degrees C) or until just set or wobbly in the center.
  • Remove and invert on a serving plate. Dust with some cocoa powder and serve it hot with vanilla ice-cream or cream.
  • Enjoy the hot liquid chocolate, gooey cake with chilled ice-cream! It will surely make your day!


  • Take care not to over bake or under bake it. Wobbly top is the sign of a perfectly baked chocolate-lava cake.

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