Chocolate Lava Cakes

Decadent individual desserts with a rich, molten chocolate center encased in a soft, baked exterior. Served warm, the luscious, oozing chocolate creates a delightful contrast with each indulgent bite. A heavenly treat for chocolate lovers, perfect for special occasions or a luxurious dessert experience.


  • 4 ounces bittersweet or semisweet chocolate, chopped
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • Pinch of salt
  • Powdered sugar, fresh berries, or whipped cream for garnish (optional)


  1. Preheat the Ventray Oven to 400°F. Grease and lightly flour four ramekins or oven-safe dishes.
  2. In a microwave-safe bowl, melt the chopped chocolate and butter together, stirring occasionally.
  3. Alternatively, melt them using a double boiler.
  4. In a separate bowl, whisk together sugar, eggs, egg yolks, and vanilla extract.
  5. Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until smooth.
  6. Sift in the flour and salt, gently folding until just combined.
  7. Divide the batter evenly among the prepared ramekins, filling them about ¾ full.
  8. Place the ramekins on a baking sheet and bake for 12-14 minutes until the edges are set but the centers are slightly jiggly.
  9. Let the cakes cool for 1-2 minutes. Then, run a knife around the edges, invert the ramekins onto plates, and tap gently to release the cakes.
  10. Dust with powdered sugar and garnish with berries or whipped cream, if desired.
  11. Enjoy!