Molten Chocolate Lava Cakes

These Molten Chocolate Lava Cakes are so decadent and delicious with 6 simple ingredients that come together quickly. You won't believe how easy they are to make in under 20 minutes from start to finish! Now you can enjoy a restaurant-worthy experience right at home. This is the recipe you can rely on for special occasions and impress your guests at dinner parties, impress your partner on Valentine's Day or even for when you just need a late night chocolate treat. These lava cakes have the most luxurious texture that is so soft and tender on the outside, then rich, gooey and super chocolaty inside. Although they seem heavy, these have a wonderful balance of lightness and richness. I wrote a recipe for 2 servings that you can easily scale up to double the batch for 4-6 servings as needed. If you love chocolate desserts, then be sure to check out my most popular Best Moist Chocolate Cake and this Chocolate Mousse Cake.

WHY THIS RECIPE WORKS

• Simple ingredients - all you need are 6 basic ingredients to make decadent molten chocolate cakes and you probably already have them handy.
• Flourless option - if you'd like to make flourless chocolate lava cakes so they are gluten-free, you can use alternative flour ingredients. See the Expert Baking Tips below for substitution quantities.
• Tender chocolate cake - whipped eggs provide majority of the structure and add lift to give these cakes their light and tender texture around the edges where it is cooked through. Even the edges are soft and melt-in-your-mouth.
• Rich chocolate flavor - this recipe is based on dark chocolate. Dark chocolate has a high cocoa content which provides some starchy compounds that will support the batter. Cocoa butter is also very hard at room temperature and will firm up to set the molten filling so it is thick and fudgy instead of just raw, runny batter.
• Molten filling - I guarantee you will have a gooey, molten center as long as you do not over-bake these. What I love about this recipe is that the center isn't just thin, raw batter - it has a luxurious mousse-like texture.

INGREDIENTS FOR CHOCOLATE LAVA CAKES

Here are some notes about the ingredients. For a full recipe with measurements, scroll down to the recipe card at the bottom of the page.

• Eggs - one whole egg and one egg yolk will set the structure of these cakes while also creating a luxurious mouthfeel.
• Sugar - simple granulated sugar sweetens it up, binds the moisture and keeps the center flowing.
• Butter - I like to use salted butter for it's richness, and it means you don't need another ingredient (salt!). You can use unsalted butter if you don't have salted butter. In this case, you'll need to add ⅛ teaspoon of salt into the batter.
• Dark chocolate - you'll need pure dark chocolate to make this recipe - compound chocolate will not work. It is important that the chocolate has a high cocoa content as well, since the cocoa and cocoa butter will firm up this cake. If you use semi-sweet chocolate, it will contribute more sugar and I have suggestions below for modifications so you can make this recipe with whichever dark chocolate you have on hand. I prefer to make this with 60-70% cocoa solids. You can blend semisweet chocolate with my favorite bittersweet chocolate callets which are very convenient.
• Cocoa powder - get your hands on some good quality cocoa powder! Chocolate is the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe. Make sure you use unsweetened cocoa powder and not cocoa mix.
• Flour - just a little bit of flour helps bind the batter so that the outside of the cakes set nicely and hold together instead of crumble for easy inverting when you go to present them.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE MOLTEN CHOCOLATE LAVA CAKES

• STEP 1). Butter two 6-ounce ramekins or three 4-ounce ramekins, or you can use a standard muffin pan to make 3 small ones (see notes above in the article for instructions). Make sure you butter all sides and cover the bottom evenly so it releases smoothly. Lightly dust the inside with cocoa powder and set aside.
• STEP 2). Mix eggs and sugar. Crack the whole egg into a medium bowl, add the egg yolk and start to mix with an electric hand mixer until blended. Slowly stream in sugar and then continue to mix on medium speed for 3 minutes until it is pale, fluffy and holds a figure 8 when you lift up the beaters. This is called the "ribbon stage". The whipped eggs should be thick enough that when it falls back onto itself, it can hold shape for a few seconds before disappearing slowly. Mix in salt.
• STEP 3). Combine butter and chocolate in a heat-safe bowl and microwave on 50% power for 2-3 minutes, breaking frequently to stir until it is completely melted and smooth and glossy. Add the melted chocolate mixture to the whipped eggs and mix to incorporate evenly. You can use the mixer on low speed or stir it in with a spatula.
• STEP 4). Sift the flour and cocoa powder over the bowl and fold it in gently until just incorporated. Do not over mix, however ensure that it is evenly blended.
• STEP 5). Bake. Divide batter evenly between ramekins. If making 2, it will be 125g per ramekin. If making 3, then it will be about 75g each. Place ramekins on a tray and bake in a well preheated oven for 8-9 minutes if making two, and about 5-6 minutes if making 3. They are ready when the edges are fully set but the centers still look and feel slightly soft and giggle a bit when pressed with your fingers. It make appear set on top depending on your oven settings or it may appear a bit wet. When making 3 smaller ones, the surface looks a bit matte since it cooks more evenly due to the higher surface area when there is less batter.
• STEP 6). Serve. Allow the lava cakes to cool for 3-5 minutes on a cooling rack. This is important so that the cakes release nicely and don't fall apart. Run a small offset spatula or thin knife along the edges of the cakes to release them from the sides of the ramekins and carefully invert the cakes onto serving plates. I like to invert a plate over the ramekin and then flip the whole thing over (plate and ramekin together) before carefully pulling up the ramekin. Dust with cocoa powder or icing sugar or add a scoop of ice cream and serve right away.

EXPERT BAKING TIPS

Making chocolate lave cakes is so quick - it takes just about 10 minutes! Here are tips to ensure you get the best results:

• Butter the ramekins very well - be sure to coat all surfaces, especially the bottom of the ramekin which will be the top of the cake once you invert it. I like to dust with cocoa instead of flour so the exterior of the cake looks dark and chocolaty instead of white.
• Use high quality chocolate - chocolate with a high cocoa butter content (couverture chocolate) is more likely to create the molten effect.
• Cool the chocolate mixture slightly - if the chocolate is too hot, it will deflate the eggs when they are folded in. Let it cool slightly so it is just warm.
• Slowly mix in sugar - adding the sugar gradually will ensure that the eggs whip to their maximum volume. If it is added all at once it will deflate them. Gradual addition also gives the sugar a chance to dissolve in the eggs which will create a more moist texture and a stable foam.
• Fold gently - fold the flour into the chocolate mixture gently. There's so little flour that it is difficult to over-mix this batter, but just mix gently anyway.
• Let the cakes cool for 3 minutes - do not try to invert these right away. Firstly, they will be too hot for your hands. Secondly, the cakes are fragile when straight from the oven and they are at risk of breaking or clinging to the ramekin if inverted too soon. Let them sit for a few minutes so the edges can set a bit and the center can settle. This will help ensure a smooth release.

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Molten Chocolate Lava Cakes

Christina Marsigliese, Food Scientist MSc.

These Chocolate Lava Cakes are so decadent and delicious with 6 simple ingredients that come together quickly. You won't believe how easy they are to make, giving you a restaurant-worthy experience right at home. This is the recipe you can rely on for special occasions and impress your guests at dinner parties, impress your partner on Valentine's Day or even for when you just need a late night chocolate treat.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Servings 2 servings*

Ingredients

  

• 4 tablespoon (56g) salted butter**
• 3 oz (85g) bittersweet chocolate with 70% cocoa solids
• 1 large egg
• 1 large egg yolk
• 3 tablespoon (40g) granulated sugar
• 1 tablespoon (9g) all-purpose flour
• 2 teaspoon (6g) cocoa powder (I prefer this Dutch cocoa or this one)

*you can also make 3 smaller lava cakes

**if using unsalted butter, add ⅛ teaspoon of salt with the eggs and sugar

Instructions

 

• Preheat the oven to 450°F and generously butter two 6-oz ramekins or three 4-oz ramekins, or you can use a standard muffin pan to make 3 small ones (see notes above in the article for instructions). Make sure you butter all sides and cover the bottom evenly so it releases smoothly. Lightly dust the inside with cocoa powder and set aside.
• Crack the whole egg into a medium bowl, add the egg yolk and start to mix with an electric hand mixer until blended. Slowly stream in sugar and then continue to mix on medium speed for 3 minutes until it is pale, fluffy and holds a figure 8 when you lift up the beaters. This is called the "ribbon stage". The whipped eggs should be thick enough that when it falls back onto itself, it can hold shape for a few seconds before disappearing slowly. Mix in ⅛ teaspoon of salt if you're using unsalted butter.
• Combine butter and chocolate in a heat-safe bowl and microwave on 50% power for 2-3 minutes, breaking frequently to stir until it is completely melted and smooth and glossy. Add the melted chocolate mixture to the whipped eggs and mix to incorporate evenly. You can use the mixer on low speed or stir it in with a spatula.
• Sift the flour and cocoa powder over the bowl and fold it in gently until just incorporated. Do not over mix, however ensure that it is evenly blended.
• Divide batter evenly between ramekins. If making 2, it will be 125g per ramekin. If making 3, then it will be about 75g each.
• Place ramekins on a tray and bake in a well preheated oven for 8-9 minutes if making two, and about 5-6 minutes if making 3. They are ready when the edges are fully set but the centers still look and feel slightly soft and giggle a bit when pressed with your fingers. It make appear set on top depending on your oven settings or it may appear a bit wet. When making 3 smaller ones, the surface looks a bit matte since it cooks more evenly due to the higher surface area when there is less batter.
• Allow the lava cakes to cool for 3-5 minutes on a cooling rack. This is important so that the cakes release nicely and don't fall apart. Run a small offset spatula or thin knife along the edges of the cakes to release them from the sides of the ramekins and carefully invert the cakes onto serving plates. I like to invert a plate over the ramekin and then flip the whole thing over (plate and ramekin together) before carefully pulling up the ramekin. Dust with cocoa powder or icing sugar or add a scoop of ice cream and serve right away.