Perfect Molten Lava Cake
10 Tbsp + 8oz
Butter + Dark Chocolate
140g Butter + 226g Chocolate
Makes 4 individual cakes
Complete Recipe (4 Servings)
Chocolate Mixture:
- • 8oz (226g) dark chocolate (60-70%)
- • 10 tbsp (140g) unsalted butter
Batter:
- • 2 large eggs + 2 egg yolks
- • ¼ cup (50g) sugar
- • 2 tbsp (16g) flour
- • Pinch of salt
Critical Timing:
Oven: 425°F
Preheated for 15 minutes
Bake: 12-14 minutes
Edges set, center jiggles
Rest: 1 minute
Then immediately invert
The Butter-to-Chocolate Ratio Secret
The 10 tbsp butter + 8oz chocolate ratio (approximately 1.6:1 chocolate to butter by weight) creates the perfect molten center:
- Too much butter: Center becomes liquid pool instead of molten ganache
- Too little butter: Center sets completely = chocolate cake (not lava!)
- Perfect balance: Outer shell bakes, inner ganache stays molten
Chocolate Type Matters
✅ 60-70% Dark
Perfect balance. Ideal choice. Best flavor & texture.
⚠️ 70%+ Bitter
Too intense. Reduce to 6oz chocolate, add 1 tbsp sugar.
❌ Milk Chocolate
Too sweet, poor texture. Won't create proper lava effect.