Molten Chocolate Lava Cakes
Updated May 09, 2025, Published Feb 05, 2025
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Decadent, gooey molten chocolate lava cakes are ready in just 20 minutes and are made with a few simple ingredients! This easy dessert is a chocolate lover’s dream come true, perfect for impressing guests on Valentine’s Day. It’s a simple, foolproof recipe anyone can achieve!
If you love chocolate cake, don’t miss these easy recipes for chocolate olive oil cake and chocolate chip ricotta cake.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Vegetarian; can be made Gluten Free, Dairy Free, & Vegan
- Method: Oven Baked
- Technique: Melt the chocolate and butter together, then beat the eggs, sugar, and salt. Fold the chocolate, vanilla, and flour into the egg mixture, then pour into ramekins. Bake, then serve.
- Flavor & Texture: These gooey chocolate lava cakes have a chocolatey molten center, soft and moist cake, and a slightly crispy crust that combines to make a delicious, indulgent treat!
Why You’ll Love this Recipe
This easy recipe combines sophistication with simplicity, making it these molten chocolate lava cakes something you’ll want to make again and again. I love making these little cakes for a sweet treat on Valentine’s Day; there something that my kids especially love!
- Intensely Chocolatey: With high-quality chocolate at the core, each bite is pure, melt-in-your-mouth chocolate bliss. I think it’s the perfect way to enjoy good quality chocolate like Ghirardelli!
- Simple Yet Impressive: These cakes look and taste like something from a fine dining restaurant, yet they’re easy to make at home with simple steps and ingredients.
- Gooey Molten Center: The best part of these cakes is the lava-like center that flows out when you cut into it. It’s warm, rich, and irresistible—perfect for satisfying your sweetest cravings.
These molten chocolate cakes make a great addition to any dinner party or Valentine’s Day treat. If you’re looking for more sweet dessert ideas, try our Butter Cake, Italian Apple Cake, and Torta Al Cioccolato!
Made With Amore,
“Made tonight and it was delish! Recipe was super easy to follow and this didn’t take much time at all. 🙌🏼”
– Jaymee
Table of Contents
Ingredients for Molten Chocolate Lava Cakes
With minimal ingredients and a few steps, this recipe delivers restaurant-quality molten chocolate lava cakes—ideal for a special dessert without fuss.
- Semi-Sweet Chocolate: Rich, high-quality chocolate that melts smoothly and creates a decadent, gooey center in the lava cakes. Choose a brand like Ghirardelli for a velvety, deep cocoa flavor. (I love using semi-sweet in my chocolate tiramisu recipe too!)
- Powdered Sugar: Sweetens the batter while dissolving easily into the mix, creating a fine, tender texture in the cakes.
- Eggs: Bind the ingredients and provide richness to the cake’s texture. The extra yolks help with the custardy, molten center that makes these cakes irresistible.
- Optional Toppings: Finish with any combination of whipped cream, powdered sugar, ice cream, fresh berries, or a drizzle of homemade chocolate syrup for added texture, color, and a boost of flavor.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Change Up the Flavors: Add a splash of espresso, a pinch of cinnamon, or a drop of almond extract for extra depth.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy Free Version: Use dairy-free chocolate and use coconut oil instead of butter.
- Vegan Version: Follow the dairy-free swap above for the butter and use vegan chocolate. Use aquafaba in place of the egg yolks and egg whites. Here’s more tips for vegan egg substitutions for more ideas.
How to Make Chocolate Lava Cakes
These chocolate lava cakes are so easy to make! Follow the step-by-step photos and see the recipe card at the bottom for a printable version. Enjoy!
- In a double boiler, melt chocolate until smooth and glossy. You can also do this in increments in the microwave; just be careful not to burn the chocolate!
- Add the eggs, egg yolks, and sugar in a large bowl. Beat with an electric mixer on high speed until it’s pale yellow and fluffy.
- Fold the melted chocolate mixture into the egg mixture until it’s smooth.
- Add the flour and gently fold until combined. Do not overmix!
- Place the batter into the prepared ramekins. (Either 4-ounce or 6-ounce ramekins work, depending on how many cakes you want to make.)
- Bake for 5-8 minutes, or until the edges of the cakes are set but the middles have a jiggle. Let them cool for a minute in the ramekins. Watch the bake time closely, as they bake quickly.
- Take a thin knife and run it outside the cakes before turning them over onto the serving plate.
- Serve the individual chocolate cakes with ice cream, and surprise your guests with the chocolate molten lava center!
Recipe FAQs
You can use a muffin tin instead! Simply reduce the bake time slightly and grease it well to prevent sticking. Check after 4-5 minutes of baking.
The key to flawless molten lava cakes is precise baking time and high-quality chocolate. Bake just until the edges are set, but the center is still soft and jiggly for that perfect lava flow. Using rich, quality chocolate ensures a smooth, intensely flavorful molten center.
Molten cake and lava cake are often used interchangeably, but the difference is subtle. Molten cake typically refers to any cake with a gooey center, while lava cake specifically describes a small chocolate cake with a flowing, lava-like center when cut open. Both are rich and decadent, but lava cake usually highlights that signature molten core.
To turn over lava cakes, place a small plate over the top of each ramekin. Hold the ramekin and plate together firmly, then quickly flip them over. Let the ramekin sit for a few seconds before lifting it off gently to release the cake without breaking.
Yes, you can make these ahead of time! Prepare the batter, pour it into ramekins, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.
Store leftover baked lava cakes in the fridge for up to 3 days, covered with plastic wrap. Reheat them in the microwave for about 20 seconds. The center will not be as molten, but it will still taste delicious!
Serving Suggestions
I love serving these molten chocolate lava cakes as a showstopping dessert after enjoying dishes like grilled filet mignon, classic lobster bisque, or best baked lobster tails. If you want to serve another Valentine’s Day treat with your meal, try these adorable heart shaped thumbprint cookies!
My Pro Tips
Expert Tips
- Opt for a good brand of semi-sweet chocolate (like Ghirardelli). The quality of chocolate makes a big difference in flavor and texture!
- Bring ingredients to room temperature. This will help the batter come together smoothly and ensuring evenly baked cakes.
- Watch the bake time closely; lava cakes only need 6–8 minutes. Bake just until the edges are set, but the center is still slightly jiggly. Overbaking will solidify the center, losing the molten effect.
- These cakes are best enjoyed warm, straight from the oven. Prepare your toppings in advance so you can serve them while the centers are still molten.
- If serving to guests, consider doing a test bake to nail down your oven timing for the ideal gooey center.
More Chocolate Dessert Recipes
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Chocolate Lava Cakes Recipe
Equipment
Ingredients
- 6 ounces high-quality semi-sweet chocolate, such as Ghirardelli
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
Instructions
- Preheat the oven to 425°F. Butter and lightly flour the ramekins and arrange them on a baking sheet.
- Combine the butter and chocolate in a double boiler over low heat, stirring continuously until smooth. (Alternatively, place them in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until completely melted and smooth.)
- Whisk together the eggs, egg yolks, powdered sugar, and salt in a large bowl. Beat on medium speed until the mixture is thick, pale yellow, and slightly foamy, about 5 minutes.
- Gently fold the melted chocolate mixture and vanilla extract into the egg mixture. Sift in the flour and fold until just combined; do not over-mix.
- Divide the batter evenly among the prepared ramekins, filling each about ¾ full. You can use 3-6 ramekins, depending on their size. Larger ramekins will make less lava, but larger portions, and smaller ramekins will make slightly smaller and more lava cakes.
- Bake for 5-8 minutes, or until the edges of the cakes are set, but the centers still jiggle slightly when gently shaken. Do not overbake, or you won't get the molten lava center. These cook quickly, so keep a close eye on them!
- Let the cakes cool in the ramekins for 1 minute. Place a small dessert plate over each ramekin, then carefully flip to invert the cake onto the plate. Let the ramekin sit for about 10 seconds before lifting it off to release the cake.
- Dust with cacao powder or powdered sugar and add toppings like whipped cream, ice cream, fresh berries, or a drizzle of chocolate syrup. Serve immediately for that deliciously gooey lava center!
- Enjoy these rich and decadent treats while warm. Each bite is a chocolate lover's dream!
Notes
- Opt for a good brand of semi-sweet chocolate (like Ghirardelli). The quality of chocolate makes a big difference in flavor and texture!
- Bring ingredients to room temperature. This will help the batter come together smoothly and ensuring evenly baked cakes.
- Watch the bake time closely; lava cakes only need 6–8 minutes. Bake just until the edges are set, but the center is still slightly jiggly. Overbaking will solidify the center, losing the molten effect.
- These cakes are best enjoyed warm, straight from the oven. Prepare your toppings in advance so you can serve them while the centers are still molten.
- If serving to guests, consider doing a test bake to nail down your oven timing for the ideal gooey center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made tonight and it was delish! Recipe was super easy to follow and this didnโt take much time at all. ๐๐ผ
Yes! These are so easy and my children request them all of the time! I am happy you loved it!
Simple, pure ingredients and 20 minutes to make these are the BEST molten chocolate lava cakes!