Description
Indulge in Iceberg Chocolate Lava Cake, rich molten chocolate with soft cake shell—pure chocolate bliss in every spoonful.
Ingredients
Scale
- 6 large eggs, room temperature
- 12 ounces semi‑sweet baking chocolate, coarsely chopped
- ¾ cup butter, cut into chunks
- Optional: Chocolate Ganache Icing (for topping)
Instructions
- Preheat and prepare
Preheat your oven to about 425°F (≈ 220°C). Butter ramekins well (or the baking molds you are using), and either dust them with cocoa powder or lightly flour them so the cakes release cleanly. - Melt chocolate and butter
In a double boiler (or a heatproof bowl over simmering water), melt the chopped semi‑sweet chocolate and butter together, stirring gently until smooth. Remove from heat and let it cool slightly. - Beat the eggs
In a separate bowl, whisk the eggs until they are well combined, perhaps slightly frothy. If using sugar or sweetener (if your chocolate isn’t sweet enough), you could add that here, though this recipe relies mostly on semi‑sweet chocolate for sweetness. - Combine chocolate and eggs
Slowly pour the melted chocolate‑butter mixture into the beaten eggs, stirring continuously to prevent cooking the eggs. Mix until fully blended and smooth. - Fill the ramekins
Divide the mixture among the prepared ramekins, leaving a little room at the top (don’t overfill). The amount will depend on your ramekin size—standard 6‑oz ramekins work well. - Bake
Place ramekins on baking tray and bake for about 10‑12 minutes, or until the edges are set but the center still jiggles slightly when shaken. Baking times vary by oven and ramekin size, so watch carefully. - Optional: Add ganache icing
If using, spoon the chocolate ganache icing over the top after baking or just before serving. It adds gloss, richness, and a dramatic finish. - Serve
Let the cakes rest 1 minute after removing from oven, then carefully run a knife around edges to loosen and invert onto plates (or serve in ramekins). Serve warm—best with vanilla ice cream, whipped cream, or berries for contrast.
Notes
Use eggs at room temperature—they incorporate more evenly and help with texture.
Choose good quality semi‑sweet chocolate (not baking chips if possible) so flavor and melt are rich.
Don’t overbake—you want a soft center. Edges firm, center slightly jiggly is your cue.
Greasing and dusting ramekins well prevents sticking and helps inverting look good.
Let rest briefly before unmolding—the outer set while interior still molten.
Keywords: Iceberg Chocolate Lava Cake