Cakes for One
Chocolate Lava Cake for One
By SVI SWEET
One rich chocolate lava cake with soft chocolate cake around the edges and a warm molten center — an easy single-serving dessert for serious chocolate cravings.
Servings
1 lava cake
Prep
10 min
Cook
9–11 min
Total
19–21 min
Difficulty
Easy
Calories
≈ 510 kcal
Protein
≈ 8 g
Fat
≈ 31 g
Carbs
≈ 49 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Dark or semi-sweet chocolate, chopped30 g
- Unsalted butter20 g
- Large egg1
- Granulated sugar20 g
- Vanilla extract¼ tsp
- All-purpose flour15 g
- Fine saltPinch
- Softened butter, for greasing½ tsp
How to Make It
One chocolate lava cake, step by step.
Prepare the ramekin
Preheat the oven to 200°C (400°F). Lightly grease one small 180–200 ml ramekin with the softened butter, making sure the bottom and sides are coated.
Melt the chocolate and butter
Add the chopped chocolate and 20 g butter to a small heatproof bowl. Melt gently in short microwave intervals, stirring between each one, until smooth and glossy. Let it cool for about 1 minute.
Whisk the egg and sugar
In a separate small bowl, whisk the egg and sugar until well combined and slightly lighter in color. Stir in the vanilla extract.
Make the chocolate batter
Slowly whisk the melted chocolate mixture into the egg mixture. Add the flour and salt, then gently stir just until the batter is smooth and no dry flour remains.
Fill the ramekin
Pour the chocolate batter into the prepared ramekin and smooth the top gently. Do not overfill; leave a little space below the rim.
Bake until the center is molten
Bake for 9–11 minutes, until the edges look set and slightly risen but the center still looks soft. The exact time will depend on your oven and ramekin.
Rest and serve
Let the lava cake rest for 1 minute. Carefully run a thin knife around the edge and invert it onto a small plate, or enjoy it directly from the ramekin while the center is still warm and molten.
Step-by-Step
See how it comes together.
Step 2
Melt the chocolate and butter
Step 3
Whisk the egg and sugar
Step 4
Make the chocolate batter
Step 5
Fill the ramekin
Step 6
Bake until the center is molten
Video
Watch the recipe.
SVI SWEET Tip
The soft center is all about timing.
Remove the lava cake when the outer edge is set but the center still looks noticeably softer. If you bake until the entire top feels firm, the center may cook through instead of staying molten.
Substitutions
Make it work with what you have.
Chocolate
Dark or semi-sweet chocolate works best. Milk chocolate can be used, but the cake will be sweeter and the chocolate flavor will be milder.
Butter
For the classic rich texture, butter is recommended. A neutral oil can change the texture and is not the best substitute for this recipe.
Vanilla
The vanilla can be omitted if needed. The cake will still have a strong chocolate flavor.
Flour
Use regular all-purpose flour for the most reliable texture. Do not add extra flour, as too much can make the center more cake-like instead of molten.
Storage
Best enjoyed fresh.
Best served immediately
Chocolate lava cake is best eaten warm soon after baking, while the center is still soft and molten.
Before baking
The prepared batter can be covered in the ramekin and refrigerated for up to 1 day. Let it stand at room temperature while the oven preheats, then bake as directed, adding a little extra time if needed.
After baking
Leftover baked lava cake can be refrigerated for up to 1 day, but the center will continue to set and will not be as molten when reheated.
FAQ
A few helpful answers.
Why is my chocolate lava cake not molten in the center?
It was most likely baked for too long. Remove the cake when the edges are set but the center still looks soft. Even one or two extra minutes can noticeably change the center.
How do I know when chocolate lava cake is done?
The outside should look set and slightly risen while the middle remains softer and may have a slight jiggle. The cake will continue cooking a little during the short resting time.
Can I eat chocolate lava cake directly from the ramekin?
Yes. You can skip inverting it and serve the cake directly in the ramekin. This is also the easiest option if you want to keep the molten center intact.
What size ramekin should I use?
A small ramekin around 180–200 ml works well for this single-serving recipe. A wider or larger dish can change the baking time, so begin checking the cake early.
Can I prepare chocolate lava cake ahead of time?
Yes. Prepare the batter, pour it into the greased ramekin, cover, and refrigerate for up to 1 day. Bake shortly before serving so the center stays molten.
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