Introduction

Molten Chocolate Lava Cakes are an irresistible dessert featuring a rich, gooey chocolate center surrounded by a tender cake exterior. Perfect for special occasions or a decadent treat, these individual cakes impress with their warm, flowing chocolate core.

A white scalloped plate holds a warm, round chocolate lava cake with a moist texture and a gooey melted center flowing out from a cut section. On top of the cake is a large scoop of creamy vanilla ice cream, drizzled with rich chocolate syrup in wavy lines. To the side of the cake on the plate are fresh red raspberries and a small sprig of bright green mint leaves. A silver spoon rests on the right side of the plate. The entire scene is set on a white marbled surface with a turquoise fringed cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz bittersweet chocolate, chopped
3/4 cup (168g) unsalted butter, cut into 1 Tbsp pieces
1 1/4 cups (150g) powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla extract
6 1/2 Tbsp (62g) unbleached all-purpose flour

Instructions

Step 1: Preheat your oven to 425°F (220°C). Butter six 6-ounce ramekins or the wells of a jumbo muffin pan, then lightly dust with flour and shake out the excess. Place the ramekins on a baking sheet for stability.
Step 2: In a medium saucepan, bring about 1 inch of water to a simmer over medium-high heat. Place the chopped chocolate and butter in a heatproof glass bowl and set it over the saucepan, ensuring the bowl does not touch the water. Stir constantly until melted and smooth, then remove from heat and let cool for 5–10 minutes.
Step 3: Stir powdered sugar and salt into the melted chocolate mixture until fully blended. The mixture will become thick.
Step 4: Add the whole eggs, egg yolks, and vanilla extract. Stir vigorously until the eggs are completely incorporated into the mixture.
Step 5: Sift the flour over the mixture, then gently fold and stir until just combined. Avoid overmixing for a tender texture.
Step 6: Divide the batter evenly among the prepared ramekins, filling each about two-thirds full (roughly 1/2 cup). Place the filled ramekins on the baking sheet.
Step 7: Bake for 11 to 12 minutes, or until the edges are set but the center remains soft and slightly jiggly.
Step 8: Remove from the oven and let the cakes cool for 1 to 2 minutes. Run a knife around the edges to loosen each cake, then invert onto dessert plates gently.
Step 9: Serve the lava cakes warm for the best molten center. They pair wonderfully with ice cream, whipped cream, or fresh berries like raspberries or strawberries.

Tips & Variations

For an extra burst of flavor, add a teaspoon of espresso powder to the chocolate mixture before melting to deepen the chocolate taste.
If you prefer a less sweet dessert, reduce the powdered sugar by 1/4 cup.
Use silicone muffin cups for an easy release without the need to invert the cakes.
For a gluten-free option, substitute the all-purpose flour with almond flour or gluten-free flour blend.
To add a fun surprise, place a small piece of chocolate or a spoonful of caramel in the center of each batter portion before baking.

Storage

Molten chocolate lava cakes are best enjoyed fresh and warm. If you need to store them, cover and refrigerate for up to 2 days. To reheat, warm gently in a microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 5–7 minutes, keeping in mind the center may not be as molten.

How to Serve

Six small chocolate lava cakes are placed on white plates with a swirl edge or plain edge, each cake topped with a light dusting of powdered sugar. Each cake is dark brown with a moist, soft texture. Beside every cake, there are three bright red raspberries and a fresh green mint sprig. The plates are arranged on a white marbled surface, with a teal fringed cloth nearby and two vintage silver spoons resting close to one plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and refrigerate it in the ramekins covered tightly with plastic wrap for up to 24 hours. When ready to bake, add a minute or two to the baking time as needed.

What if I don’t have ramekins?

If ramekins are not available, use a jumbo muffin pan lightly buttered and floured. Just be sure to adjust the baking time slightly and invert carefully after baking.

Molten Chocolate Lava Cakes Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This Molten Chocolate Lava Cake recipe delivers a rich, decadent dessert featuring a gooey, molten chocolate center surrounded by a tender cake exterior. Perfectly portioned in individual ramekins, these cakes bake quickly and are best served warm with optional accompaniments like ice cream or fresh berries to enhance the indulgent chocolate experience.

Author: Lila
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Mixture

6 oz bittersweet chocolate, chopped
3/4 cup (168g) unsalted butter, cut into 1 Tbsp pieces

Main Batter

1 1/4 cups (150g) powdered sugar
1/8 tsp salt
3 large eggs
3 egg yolks
1 tsp vanilla extract
6 1/2 Tbsp (62g) unbleached all-purpose flour

Instructions

Preheat and Prepare Ramekins: Preheat the oven to 425°F. Butter six 6-ounce ramekins thoroughly and place them on a baking sheet. Lightly dust the buttered ramekins with flour, then shake out the excess to prevent sticking.
Melt Chocolate and Butter: In a medium saucepan, bring about one inch of water to a simmer over medium-high heat. Place the chopped chocolate and butter in a heatproof glass bowl and set it over the simmering water, stirring constantly until both have melted and combined smoothly. Remove the bowl from heat and let it cool for 5 to 10 minutes.
Add Sugar and Salt: Stir the powdered sugar and salt into the melted chocolate mixture until everything is well blended. The batter will be thick at this stage.
Incorporate Eggs and Vanilla: Add the whole eggs, egg yolks, and vanilla extract to the mixture. Stir thoroughly until the eggs are fully incorporated and the batter is smooth.
Add Flour: Sift the flour into the mixture to prevent lumps, then gently fold and stir until the batter is fully combined without overmixing.
Fill Ramekins: Divide the batter evenly among the prepared ramekins, filling each about two-thirds full, roughly 1/2 cup per ramekin. If using custard cups, place them on a baking sheet for stability.
Bake: Bake in the preheated oven for 11 to 12 minutes, or until the cake edges are set but the center remains soft and molten.
Cool and Unmold: Remove the ramekins from the oven and let them cool for 1 to 2 minutes. Run a knife gently around the edges to loosen the cakes, then carefully invert each onto individual dessert plates. If using a muffin pan, invert onto a cutting board or baking sheet first, then transfer to plates.
Serve Warm: Serve the molten lava cakes immediately while warm. Optionally, complement with ice cream, whipped cream, or fresh raspberries or strawberries for extra flavor and presentation.

Notes

For best results, serve the cakes shortly after baking to enjoy the molten center.
Make sure to butter and flour ramekins well to prevent sticking.
Do not overbake; the center should remain soft and gooey.
If desired, prepare in advance and bake just before serving.
Substitute bittersweet chocolate with semisweet chocolate for a slightly sweeter cake.

Keywords: molten chocolate lava cakes, chocolate dessert, individual chocolate cakes, molten center cake, quick chocolate dessert