Molten Chocolate Lava Cake

I love making these molten chocolate cakes for a quiet date night at home. They feel incredibly special and indulgent, but come together faster than most desserts. It’s the kind of recipe that proves you don’t need a restaurant reservation to create a memorable meal.

This recipe delivers that perfect contrast: a tender, dark chocolate cake with a warm, liquid center that spills out with the first spoonful. We’ll use simple, high-quality ingredients and precise timing to get that classic lava flow every time.

Mastering the Molten Center

The key to a perfect lava cake lies in achieving a gooey center without an undercooked edge. Baking time and temperature are crucial. The goal is to bake the cake just until the edges are firm and set, which takes about 12 minutes at 425°F (220°C). If your cakes are fully cooked through, reduce the time by a minute on your next attempt. A reliable oven thermometer ensures your oven is at the correct temperature, which is the most common variable in home baking.

Choosing the Right Chocolate

The flavor of your lava cakes is almost entirely dependent on the chocolate you choose, so this is the place to use something you love to eat on its own. I recommend a good-quality dark chocolate bar with 60% to 70% cacao content. This range provides a deep, rich flavor that isn’t overly sweet and melts into a silky, fluid center. Avoid using chocolate chips, as they often contain stabilizers that prevent them from melting as smoothly.

Serving Suggestions for Lava Cakes

These cakes are richest when served warm, just minutes after they come out of the oven. A simple dusting of powdered sugar is classic, but a scoop of vanilla bean ice cream is my favorite pairing; the contrast of warm chocolate and cold cream is fantastic. Fresh raspberries or sliced strawberries also cut through the richness beautifully. For extra decadence, you can add a drizzle of salted caramel sauce or a dollop of freshly whipped cream.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4 cakes
• Difficulty: Medium

Ingredients

• 225g (8 oz) dark chocolate, roughly chopped
• 113g (1/2 cup) unsalted butter, plus extra for greasing
• 130g (1 cup) powdered sugar, sifted, plus extra for dusting
• 2 large eggs
• 2 large egg yolks
• 1 tsp pure vanilla extract
• 30g (1/4 cup) all-purpose flour, sifted
• Fresh mint, for garnish (optional)

Step-By-Step Instructions

1. Preheat Oven and Prepare Ramekins
   

   Set your oven to 425°F (220°C). Grease four ramekins thoroughly with butter, making sure to coat the bottom and all sides. This step is critical for preventing the cakes from sticking. Lightly dust the inside with powdered sugar, tapping out any excess.

   
   
2. Melt Chocolate and Butter
   

   Combine the chopped dark chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy. Set it aside to cool slightly for a few minutes so it doesn’t scramble the eggs.

   
   
3. Blend Egg Mixture
   

   In a separate medium bowl, use a whisk to beat the whole eggs, egg yolks, and sifted powdered sugar together. Continue whisking until the mixture becomes thick, pale in color, and ribbony. Stir in the vanilla extract.

   
   
4. Combine and Fold Ingredients
   

   Gently pour the cooled chocolate mixture into the egg mixture. Use a spatula to fold them together until just combined. Add the sifted flour and fold again carefully, stopping as soon as no flour streaks remain. Over-mixing can develop gluten and make the cakes tough.

   
   
5. Fill and Bake
   

   Divide the batter evenly among your prepared ramekins. Place the ramekins on a baking sheet to make them easier to handle. Bake for 12 minutes, until the edges look firm and the center is still soft and has a slight jiggle.

   
   
6. Cool and Serve
   

   Carefully remove the baking sheet from the oven. Let the ramekins cool on a wire rack for exactly 1 minute—no longer. Run a small knife around the edge of each cake to loosen it, then place a serving plate on top and carefully invert. Garnish with mint leaves or powdered sugar and serve immediately.

If you enjoy this dish, try our Classic Tiramisu for a perfect pairing or next-weeknight option.

Substitutions & Variations

• Peanut Butter Center: Add a small spoonful of creamy peanut butter to the center of each cake before baking for a molten peanut butter cup-style surprise.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be nearly identical.
• Flavor Infusion: Add 1/2 teaspoon of espresso powder to the melting chocolate to deepen the flavor, or a pinch of cayenne for a subtle kick.

Make-Ahead, Storage & Reheat

These cakes are best enjoyed immediately after baking to ensure a molten center. You can prepare the batter up to a day ahead, cover it, and store it in the refrigerator. Let it sit at room temperature for 30 minutes before baking. Store baked leftovers covered in the fridge for up to one day; reheat gently in the microwave for 15-20 seconds to warm the center.

Nutrition

• Serving size: 1 cake
• Per serving: 410 calories, 6g protein, 28g fat, 38g carbs.
• Per 100g: 380 calories, 5g protein, 26g fat, 35g carbs.
• Estimates only.

FAQ