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A chocolate lava cake with a gooey, molten center flows onto a plate. The cake is dusted with powdered sugar and garnished with fresh raspberries and a dollop of whipped cream.
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5 from 1 vote

Easy Molten Chocolate Lava Cake Recipe

Easy chocolate lava cake with a rich molten center. Quick, elegant dessert made with dark chocolate and baked in minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American, French
Keyword: chocolate
Servings: 6
Calories: 401kcal

Equipment

Ingredients

For the molds:

  • 1 tablespoon Butter softened – for greasing
  • 1-2 tablespoons Cocoa powder for dusting

For the batter:

  • 6 oz Dark chocolate read notes
  • ½ cup Butter
  • ¼ cup Sugar
  • 3 large Eggs room temperature
  • 2 tablespoons all-purpose flour
  • pinch Salt
US Customary - Metric

Instructions

  • Prepare the molds: Preheat the oven to 350°F (180°C). Generously butter six 4-oz (120 ml) ramekins, dust with cocoa powder, and tap out any excess. Place in the fridge for 10 minutes.
  • Melt the chocolate: Place the chopped chocolate and butter in a heatproof bowl. Set over a saucepan of gently simmering water and melt, stirring until smooth. Remove from heat and let cool slightly.
  • Make the batter: In a mixing bowl, whisk the eggs, sugar, and salt until pale, thick, and slightly fluffy. Sift in the flour and whisk just until combined. Gradually pour in the melted chocolate mixture and fold until smooth.
  • Bake: Divide the batter evenly between the prepared ramekins. Bake for 7–9 minutes (read notes), until the edges are set but the centers remain soft and jiggly.
  • Serve: Let stand for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve immediately with vanilla ice cream, whipped cream, or fresh fruit.

Video

Notes

  • Make ahead: Prepare the batter and fill the ramekins up to 24 hours in advance. Cover and refrigerate. Bake straight from the fridge, adding 1 extra minute if needed.
  • Baking time matters: Ovens vary. For a very runny center, bake 7 minutes. For a slightly thicker lava center, bake 8–9 minutes. Overbaking will turn this into a regular chocolate cake.
  • Ramekins & molds: This recipe yields 6 lava cakes using 4-oz (120 ml) ramekins or 4 lava cakes using 6-oz (180 ml) ramekins or. Smaller ramekins bake faster, start checking at 6–7 minutes. Larger molds may need 8–12 minutes, depending on your oven. For better results, I recommend using 4-oz (120 ml) ramekins.
  • No ramekins? You can bake these lava cakes in a standard muffin pan. Grease and dust the wells very well, fill about ¾ full, and bake for 6–8 minutes. Let stand 1 minute, then carefully remove.
  • Chocolate choice: Use high-quality dark chocolate (60–70% cocoa). The better the chocolate, the richer the lava center.
  • Serving tip: Lava cakes must be served immediately. The molten center sets quickly as they cool.

Nutrition

Calories: 401kcal | Carbohydrates: 24g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 178mg | Potassium: 258mg | Fiber: 3g | Sugar: 15g | Vitamin A: 677IU | Calcium: 41mg | Iron: 4mg