Molten Chocolate Lava Cakes
Decadent individual chocolate cakes with a warm, gooey center. Surprisingly easy to make!
The molten chocolate cake is a restaurant favorite that looks like magic and is actually one of the simplest desserts to make. Melted chocolate and butter are whisked with powdered sugar, eggs and a small amount of flour, poured into ramekins and baked quickly in a hot oven. The outside sets into a tender cake, and the center stays liquid.
The whole thing depends on timing. Bake a minute or two too long and you have a plain chocolate cake. Too short and the center is raw batter. That is why you should know your oven, and why the cue to watch for is the edges: firm and set, with a center that still wobbles when you shake the ramekin.
The batter takes 15 minutes. The cakes take 12 to 14 minutes. You can make the batter ahead and bake the cakes while you clear dinner, which makes this a good dinner party dessert.
Read this first
- Use good chocolate, from a bar. It is the main flavor.
- Watch the clock. A minute can make the difference.
- Unmold right away and serve immediately.
Prep time: 15 mins · Cook time: 12 mins · Serves 4
Ingredients
- 4 oz High-quality dark chocolate (60-70%)
- 1/2 cup (1 stick) Unsalted butter
- 1 cup Powdered sugar
- 2 Large eggs
- 2 Egg yolks
- 6 tbsp All-purpose flour
Instructions
- Preheat oven to 425°F. Butter four 6-oz ramekins and dust with cocoa powder. Look for: Ramekins that are evenly coated with butter and cocoa, with no bare patches.
- Microwave the chocolate and butter in a bowl in 30-second increments until melted and smooth. Look for: A smooth, glossy mixture with no visible chunks of chocolate.
- Whisk in the powdered sugar until thoroughly combined. Look for: A thick, shiny, dark mixture with no streaks of sugar.
- Whisk in the whole eggs and egg yolks one at a time. Gently fold in the flour. Look for: A smooth, thick, glossy batter with no pockets of flour.
- Divide the batter evenly among the ramekins. Look for: Even portions, filling each ramekin about 3/4 full.
- Bake for 12-14 minutes until the edges are firm but the center is still wobbly. Run a knife around the edges, invert onto plates, and serve immediately. Look for: Firm, slightly puffed edges, a wobbly center and a cake that slides out when inverted.
Nutrition
Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.
- Calories: 610
- Fat: 42g
- Saturated Fat: 24g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 37g
- Protein: 8g
- Sodium: 45mg
- Cholesterol: 260mg
Notes
- Timing Is Everything: The window between a cooked cake and a cooked-through center is narrow — pull them at 12-14 minutes even if the tops look slightly underdone.
- Make Ahead: The batter can be portioned into the ramekins and refrigerated for up to a day — add an extra minute or two to the bake time straight from the fridge.
- Best Fresh: This is really a serve-immediately dessert; the molten center firms up once cooled and won't return with reheating.
Cook It With Me
Prepare the ramekins
Preheat the oven to 425 F. Generously butter four 6 oz ramekins and dust them with cocoa powder, tapping out the excess. This lets the cakes release cleanly.
Melt the chocolate and butter
Chop the 4 oz of dark chocolate and put it in a bowl with the 1/2 cup of butter. Microwave in 30 second bursts, stirring in between, until melted and smooth.
Add the sugar
Whisk in the 1 cup of powdered sugar until thoroughly combined and glossy.
Add the eggs and flour
Whisk in the 2 whole eggs and 2 egg yolks, one at a time. Then gently fold in the 6 tablespoons of flour, until just combined.
Fill the ramekins
Divide the batter evenly among the four ramekins. Put them on a baking sheet.
Bake and unmold
Bake for 12 to 14 minutes, until the edges are firm but the center is still wobbly. Run a knife around the edges, and invert each ramekin onto a plate. Wait a few seconds, then lift the ramekin off. Serve at once.
The Ingredients, One by One
Dark chocolate
4 oz of a 60 to 70 percent bar. Choose a chocolate you enjoy eating. Chocolate chips contain stabilizers that keep them from melting as smoothly.
Unsalted butter
A stick melts with the chocolate and gives the cakes their richness.
Powdered sugar
It dissolves instantly, so the batter is smooth and the cake is delicate.
Eggs and egg yolks
Two whole eggs and two extra yolks give richness and a soft, custardy center.
Flour
Just 6 tablespoons give the cakes enough structure to hold the molten center.
Cocoa powder
For dusting the ramekins. It gives a clean release and a chocolate coating.
The Technique Behind It
Why the center stays liquid
The outer batter, closest to the hot ramekin, bakes first and sets. The center, farthest from the heat, hasn’t reached the temperature where the eggs set. Pulling the cakes at the right moment keeps it liquid.
Why the ramekins are coated
Butter and cocoa create a layer that stops the cake sticking. Without it, the cake tears when you unmold it.
Why serve at once
The center keeps cooking from residual heat. Waiting too long, it sets.
How Do You Know They Are Ready?
Oven temperatures vary. Do a test the first time, and note the time that works for you.
| Time | Result | What it is like |
|---|---|---|
| 10 to 11 minutes | Very runny | Edges just set. The cake may collapse when you unmold it. |
| 12 to 14 minutes, as in the recipe | Molten | Firm edges and a soft, flowing center. |
| 16 minutes or more | No molten center | A plain, tender chocolate cake. |
Mistakes That Cost You the Dish
- Overbaking There is no molten center.
- Skipping the butter and cocoa The cakes stick.
- Using chips The batter is less smooth.
- Waiting to unmold The center sets.
- Underbaking The cake collapses.
Fix It: If This Happens, Do This
| Problem | Likely cause | Fix |
|---|---|---|
| No molten center | Overbaked | Pull the cakes 1 to 2 minutes earlier next time. |
| Cake collapsed | Underbaked | Bake 1 to 2 minutes longer. |
| Cake stuck | Ramekin wasn’t coated | Butter thoroughly and dust with cocoa. |
| Batter is grainy | Overheated chocolate | Melt in short bursts, and stir. |
| Cake is too sweet | Sweet chocolate | Use a darker chocolate. |
What Each Ingredient Does (and What You Can Swap)
| Ingredient | Its job | Swap, and what changes |
|---|---|---|
| Dark chocolate | Rich flavor | Semi-sweet chocolate works. |
| Powdered sugar | Smooth sweetness | Caster sugar works. |
| Flour | Structure | Gluten-free flour works. |
| Butter | Richness | No substitute. |
| Cocoa powder | Coating | Flour works. |
Plan Ahead
- Make ahead: Make the batter and chill it for up to a day. Add 1 to 2 minutes to the bake.
- Storage: Best eaten at once.
- Reheat: Not recommended.
- Freezer: Freeze unbaked cakes in ramekins and bake from frozen, adding 3 to 4 minutes.
What to Serve With It
Serve with vanilla ice cream, whipped cream, fresh raspberries or a dusting of powdered sugar. The contrast of hot and cold is the point.
Questions People Ask
The center is soft but warm. Use pasteurized eggs if you are concerned.
The batter, yes.
It baked too long.
Use a muffin tin or oven-safe cups.
Yes, but they will be sweeter.
Yes, for about 10 minutes.
About the Author
Cressio Rinaldi
Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.