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Gooey and Delicious Chocolate Lava Cake

By: Ulysses Press/Jonnie Downing
Gooey and Delicious Chocolate Lava Cake
This image courtesy of

Gooey and Delicious Chocolate Lava Cake is a slow cooker gooey chocolate cake that's easy to prepare! Bittersweet baking chocolate, heavy cream, and butter make this cake extra decadent and rich. Serve up this slow cooker chocolate lava cake recipe for a romantic meal, or just when you're having an intense chocolate craving. This moist and chocolaty slow cooker chocolate cake won't disappoint.

Yields4 servings

Preparation Time20 min

Slow Cooker Time LOW4 hr


  • 4 ounces bittersweet baking bar, chopped into 1/2-inch pieces, divided
  • 3 tablespoons heavy cream
  • 1/3 cup unsalted butter
  • 3 tablespoons unbleached all-purpose flour
  • 1 large whole egg
  • 2 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons granulated sugar


  1. Using a double boiler or a heatproof bowl over simmering, not boiling, water, melt 1 ounces chocolate and combine with the cream. Whisk the mixture gently until blended.

  2. Refrigerate for about 2 hours. Once its firm, form 4 balls out of it.

  3. Spray 4 ramekins with nonstick cooking spray. Start making the cakes. Melt the remaining 2 ounces chocolate in a double boiler (like above) with the butter.

  4. Using an electric mixer, whisk the flour, eggs, egg yolks, vanilla and sugar on high for about 5 minutes, until the mixture is nice and creamy.

  5. Fold the chocolate-butter mixture into the egg-vanilla mixture until its just combinednot mixing too much.

  6. Put the cake batter into the ramekins and drop 1 of your refrigerated balls of chocolate in the center.

  7. Line your slow cooker with foil and place the ramekins down inside.

  8. Pour hot water around them until the water comes halfway up the side.

  9. Cover the slow cooker and cook on LOW for 4 hours, until the cake is done. Youll be able to tell if a toothpick, inserted into the cake BESIDE the place where you put the chocolate ball, comes out clean. Keep in mind that the cakes do have a gooey center, so if the toothpick trick doesnt work, press down lightly on the spongy rim of the cake. If it bounces back at your touch, odds are it is ready.

  10. Lift the ramekins out of the slow cooker by gripping the ends of the aluminum foil and let cool a few minutes before inverting onto a plate. Serve warm.

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Are raspberries your favorite fruit to pair this dessert with, or were they just a prop for the picture? I think that strawberries would go really well with this dish, but then so might blueberries. I can see pairing this with some cherry pie filling to make a nice cherry dessert.


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