The Ina Garten Chocolate Lava Cake is a rich and elegant dessert with a soft cake exterior and a warm, molten chocolate center. It combines simple ingredients like dark chocolate, butter, eggs, sugar, and flour to create a restaurant-style treat at home. This dessert is perfect for dinner parties, special occasions, or a quick chocolate craving. The batter comes together in minutes and the cakes bake in about 12–14 minutes, making it a fast yet impressive chocolate dessert.
170 g bittersweet chocolate
115 g unsalted butter
2 large eggs
2 egg yolks
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Butter for greasing ramekins
Cocoa powder for dusting ramekins
Powdered sugar for garnish
Prepare the ramekins: Grease each ramekin with butter and dust lightly with cocoa powder so the cakes release easily after baking.
Melt chocolate and butter: Place chopped chocolate and butter in a heatproof bowl and melt gently using a double boiler or microwave. Stir until smooth.
Whisk eggs and sugar: In another bowl, whisk eggs, egg yolks, and sugar until the mixture becomes slightly thick and pale.
Combine chocolate mixture: Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously to prevent scrambling.
Add dry ingredients: Stir in flour, salt, and vanilla extract until the batter becomes smooth and glossy.
Fill the ramekins: Divide the batter evenly between the prepared ramekins.
Bake the cakes: Place the ramekins on a baking tray and bake at 220°C (425°F) for about 12–14 minutes.
Check the edges: The edges should look firm while the center remains slightly soft.
Let cakes rest briefly: Allow them to sit for about one minute before removing from ramekins.
Serve immediately: Invert onto plates and dust with powdered sugar before serving.