These Dark Chocolate Lava Cakes are mini chocolate cakes loaded with dark chocolate filling. Fudgy, gooey, warm and delicious, they’re the perfect easy, no fuss dessert!
Preheat the oven to 425. Grease your two 3.5 oz ramekins with non-stick cooking spray. You can also use a muffin tin for this recipe - SEE NOTES! Using a small sifter, generously dust cocoa on each of the ramekins. This will ensure the lava cakes won't stick.
Next, roughly chop your dark chocolate. Add it in to a microwave safe bowl with 1/2 a stick of butter. Place in the microwave for 1 minute to 1 minute and 15 seconds. Take it out and then stir until the chocolate is beautiful, smooth and glossy with no lumps.
In a small bowl, mix the egg and 2 egg yolks together. Add those to the bowl of chocolate as well as the vanilla extract. Next, add in the powdered sugar and flour. Mix gently until combined and no lumps are in the batter.
Divide the batter in half into into the ramekins. Bake for 8-10 minutes until the outside ring of the cakes look done. The inside will still be gooey - which is what you want! Using a bread knife or your preferred tool, gently remove the lava cakes from the ramekin or eat them straight from the ramekin.
Enjoy warm with more powdered sugar sifted on top. Top with fresh fruit, ice cream or whipped cream. Enjoy!
You can also use a muffin tin for this recipe - I have used a jumbo 6-tin muffin tin in the past and it's worked great. Just be sure to evenly distribute the batter.
My ramekins were 3.7 oz.