Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”.  Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts!

 Chocolate Lava Cake

I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”.  If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate.

Chocolate Lava Cake

But, please keep this in mind

a)      Excess sugar is bad. Portion control is the key. If you eat an entire bar, you’re getting a lot more than just flavonoids—you’re also getting fat, sugar and lots of calories.

b)      To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine

Chocolate Lava Cake

Just out of the Oven

 Yes, I used Ghirardelli chocolate baking bars for this recipe. I have adapted this recipe from the wrapper of Ghirardelli bar I ate about two years ago. I have not stopped making them ever since.

Chocolate Lava Cake

Hot molten chocolate flowing out of a warm cake, pure pleasure! Serve it with a side of ice cream or whipped cream. Enjoy!

Chocolate Lava Cake Recipe


Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes




  • 6 Oz/ 175 g of chocolate (I use 60% Bittersweet Ghirardelli chocolate)
  • 3 whole eggs
  • 1 stick of unsalted butter/ 100g (Approx 1/2 cup)
  • 1/4 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract (optional)
  • 1/3 cup all-purpose flour


  1. Melt 2 Oz/60 g of chocolate in a double boiler (A bowl placed over boiling water).
  2. Add the heavy whipping cream and whisk gently to mix. Muster all your strength. DO NOT LICK THE BOWL CLEAN! :D
  3. Refrigerate for about 20-30 min. The mixture just firms up enough for you to be able to mold it into a ball-like shape (I use two spoons to achieve this).
  4. Mold the mixture into 8/9 equal balls.
  5. Refrigerate the chocolate balls for about an hour.
  6. Meanwhile, Grease a muffin pan/ ramekins or prep your baking cups. Preheat the oven to 350°F (175°C)
  7. Melt the rest of the chocolate and butter in a double boiler. Whisk gently to blend.
  8. Whisk eggs, sugar and vanilla extract together until light, thick and fluffy.
  9. Fold in the melted chocolate mixture and flour into the egg mixture.
  10. Transfer cake batter into the pan until each cup is about 2/3rd full.
  11. Drop a chocolate ball lightly into each cup of batter.
  12. Bake for about 15-20 minutes or until cake starts to retreat from the pan & is firm to the touch.
  13. Cool on a wire rack for approximately 5 min (at least 5 min)
  14. Use a sharp knife to loosen the cakes and take the cakes out carefully.
  15. Garnish with raspberries and mint leaves.

My Take:

Try a white chocolate lava cake by using while chocolate in place of dark and serve with a mango flavored ice-cream.

Do not overfill cups. Keep in mind that the chocolate ball will melt into the batter increasing the quantity further.

Yummily Yours'


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  1. cute lava cakes much details explained thanks for sharing ur version

  2. Hey i really want to make this recipe and i want it to be perfect just like your’s!but i noticed you have butter in the instructions but no butter in the ingredient so please can you tell me how much butter is needed? Thank you 🙂

    • Hey Hana!
      Thank you for bringing it to my notice. You will need 1/2 cup or 100g of butter. I am sure you will bake the perfect cakes. Happy baking! 🙂
      PS:I have updated the recipe too.

  3. Omg thank you so much XOXO and happy new year 🙂

  4. Pingback: DRUNKEN BROWNIES – CHOCO-EY & BOOZY! Yummily Yours'

  5. hey i dont get all purpose flour in my city…so how much do i add baking powder…that is if needed

    • Hi Navneet. All purpose flour does not have baking soda in it. It is same as plain Maida. The eggs will do the “rising” work for you.

  6. Hi.. its one of fav..i will surely give a try and let you know how it turn out 🙂
    Please let me know if i can use modre compund dark chocolate.
    Thanks in advance 🙂

    • Thank you Divya. You can use any chocolate. However, you might have to adjust the sweetness and try baking to check if you need to make any changes the next time. Good luck! I hope you nail your favorite dessert 🙂

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