Molten Chocolate Lava Cake is a warm, rich individual chocolate cake with a gooey, molten center. Crisp on the outside and molten in the middle, it’s the perfect romantic or indulgent dessert — simple to make but always impressive.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsIngredients
½ cup unsalted butter, plus more for greasing
6 oz bittersweet or semisweet chocolate (60–70%), chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
Pinch of salt
2 tbsp all-purpose flour
Optional: 1 tsp vanilla extract or splash of espresso
Prep the Ramekins
1
Preheat oven to 425°F (220°C) .
Generously butter 4 ramekins (6 oz size), then lightly dust with cocoa powder or flour. Tap out the excess.
Melt Chocolate & Butter
2
In a heatproof bowl set over a pot of simmering water (or in short microwave bursts), melt chocolate and butter , stirring until smooth.
Remove from heat and let cool slightly.
Mix the Batter
3
In a separate bowl, whisk together eggs , egg yolks , sugar , and salt until thick and pale (about 2 minutes).
Slowly pour in the slightly cooled chocolate mixture , whisking to combine.
Gently fold in flour (and vanilla or espresso if using) until just incorporated.
Fill and Bake
4
Divide the batter evenly between the prepared ramekins.
Place ramekins on a baking tray and bake for 10–12 minutes :
Rest and Invert
5
Let cakes cool for 1 minute .
Run a knife gently around the edge of each ramekin.
Invert each onto a plate and let sit for 10 seconds before lifting the ramekin.
To Serve
6
Dust with powdered sugar or cocoa powder
Add a scoop of vanilla ice cream , a spoonful of whipped cream , or fresh berries
Drizzle with chocolate sauce or raspberry coulis for flair
Variations
7
Insert a square of chocolate truffle or caramel into the center for a surprise
Use white chocolate for a blondie-style lava cake
Add a dash of chili powder or sea salt for contrast
Pairing Suggestions
8
Drink: Ruby Port, espresso, or red wine (like Zinfandel)
Liqueur: Frangelico, Chambord, or Baileys on the side
Ingredients Ingredients
½ cup unsalted butter, plus more for greasing
6 oz bittersweet or semisweet chocolate (60–70%), chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
Pinch of salt
2 tbsp all-purpose flour
Optional: 1 tsp vanilla extract or splash of espresso
Directions Prep the Ramekins
1
Preheat oven to 425°F (220°C) .
Generously butter 4 ramekins (6 oz size), then lightly dust with cocoa powder or flour. Tap out the excess.
Melt Chocolate & Butter
2
In a heatproof bowl set over a pot of simmering water (or in short microwave bursts), melt chocolate and butter , stirring until smooth.
Remove from heat and let cool slightly.
Mix the Batter
3
In a separate bowl, whisk together eggs , egg yolks , sugar , and salt until thick and pale (about 2 minutes).
Slowly pour in the slightly cooled chocolate mixture , whisking to combine.
Gently fold in flour (and vanilla or espresso if using) until just incorporated.
Fill and Bake
4
Divide the batter evenly between the prepared ramekins.
Place ramekins on a baking tray and bake for 10–12 minutes :
Rest and Invert
5
Let cakes cool for 1 minute .
Run a knife gently around the edge of each ramekin.
Invert each onto a plate and let sit for 10 seconds before lifting the ramekin.
To Serve
6
Dust with powdered sugar or cocoa powder
Add a scoop of vanilla ice cream , a spoonful of whipped cream , or fresh berries
Drizzle with chocolate sauce or raspberry coulis for flair
Variations
7
Insert a square of chocolate truffle or caramel into the center for a surprise
Use white chocolate for a blondie-style lava cake
Add a dash of chili powder or sea salt for contrast
Pairing Suggestions
8
Drink: Ruby Port, espresso, or red wine (like Zinfandel)
Liqueur: Frangelico, Chambord, or Baileys on the side
Molten Chocolate Lava Cake
