Can I use milk chocolate instead of semi-sweet?

Absolutely! It'll make a sweeter, creamier lava cake - just reduce the sugar to 1/3 cup since milk chocolate is already sugary. White chocolate works too (use 5 oz), but expect a totally different, almost butterscotchy flavor. My pro tip? Mix half semi-sweet and half dark chocolate for serious depth.

Help! My center isn't molten - what went wrong?

First, don't panic - you've still got delicious cake! Next time, bake 1-2 minutes less and do the jiggle test earlier. Your oven might run hot - try lowering the temp to 415°F. Also check that you used the right size ramekins; bigger ones need less baking time.

Can I make these without eggs?

I've tested flax eggs and they sorta work - the texture's more fudgy than molten. For true lava magic, stick with real eggs. But if you're vegan, try using 1/4 cup coconut cream plus 1 tbsp cornstarch per egg - it won't flow dramatically but still tastes amazing!

Why did my cakes stick to the ramekins?

Ah, the heartbreak! Either you didn't butter generously enough (get into every crevice!) or you waited too long before flipping. That 1-minute cooling window is crucial - any longer and the molten center starts setting. Next time, dust with cocoa powder after buttering for extra insurance.

Ultimate Classic Chocolate Lava Cake Recipe

Description

A rich and decadent chocolate lava cake with a molten center that flows out when cut.

Ingredients

1/2 cup unsalted butter
4 oz semi-sweet chocolate
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Grease four ramekins.
Melt butter and chocolate together in a double boiler.
Whisk sugar, eggs, yolks, and vanilla in a separate bowl.
Combine chocolate mixture with egg mixture.
Fold in flour and salt until just combined.
Divide batter evenly among ramekins.
Bake for 12-14 minutes until edges are set but center is soft.
Let cool for 1 minute, then invert onto plates.

Notes

Serve immediately while warm.
Top with powdered sugar or ice cream.
Do not overbake to maintain molten center.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: French