Themes⚙
Chocolate Lava Cake with Molten Center
Bake an indulgent restaurant-style chocolate lava cake at home in 20 minutes, featuring a rich molten center and simple pantry ingredients.
Chocolate Lava Cake is an individual-sized dessert featuring a rich, dark chocolate batter that is baked briefly to create a tender outer crumb while maintaining a warm, molten center. Commonly prepared with semi-sweet or bittersweet chocolate, butter, eggs, granulated sugar, a small amount of flour, and optional vanilla or espresso for depth, the cake achieves its signature flowing interior through precise timing rather than added fillings. Often served freshly unmolded from a ramekin, it is typically paired with accompaniments such as vanilla ice cream, whipped cream, or fresh berries to balance the intense cocoa flavor. Chocolate Lava Cake is popular for restaurant dining, special occasions, and at-home celebrations, making it a favored choice for Valentine’s Day, dinner parties, or any event where an impressive yet straightforward chocolate dessert is desired.
Chocolate Lava Cake with Molten Center
Credited to an impromptu discovery by chef Jean-Georges Vongerichten in the 1980s, this dessert proves restaurant-quality drama doesn’t require complicated technique. The batter comes together in one bowl and can be refrigerated or frozen, so you can slide the ramekins into a hot oven right when you’re ready to impress.
Prep Time
15 minutes
15 minutes
Cook Time
13 minutes
13 minutes
Total Time
28 minutes
28 minutes
Ingredients
Unsalted butter, ½ cup (113 g) melted, plus extra for greasing ramekins
- Bittersweet or semisweet chocolate, 6 oz (170 g) finely chopped
- Granulated sugar, ½ cup (100 g)
- Large eggs, 2 whole (room temperature)
- Large egg yolks, 2 yolks (room temperature)
- All-purpose flour, ¼ cup (30 g)
- Pure vanilla extract, 1 tsp
- Fine sea salt, ⅛ tsp
- Optional / suggested additions that elevate the dessert:
- Instant espresso powder, ¼ tsp (deepens chocolate flavor)
- Cocoa powder, about 1 Tbsp for dusting the greased ramekins
- Powdered (confectioners’) sugar, 2 Tbsp for dusting finished cakes
- Flaky sea salt, pinch for sprinkling on top just before serving
- Fresh raspberries, ½ cup for garnish
- Vanilla ice cream or lightly sweetened whipped cream, scoops or dollops for serving
- Chocolate shavings, 1 Tbsp for garnish
Method
Preheat oven to 425 °F / 220 °C
- Grease individual ramekins with softened butter
- Dust the buttered ramekins with cocoa powder and tap out the excess
- Place chopped semi-sweet chocolate and cubed butter in a heatproof bowl
- Set the bowl over simmering water and stir until chocolate and butter melt smoothly
- Remove the bowl from heat and allow the mixture to cool slightly
- Whisk whole eggs, extra yolks, granulated sugar, and a pinch of salt in a separate bowl until thick and pale
- Pour the cooled chocolate mixture into the egg mixture and whisk gently until combined
- Sift all-purpose flour over the batter and fold just until no dry streaks remain
- Spoon the batter evenly into the prepared ramekins
- Set filled ramekins on a baking sheet for easy handling
- Bake until edges are set but centers remain soft, about 12 minutes
- Transfer the baking sheet to a wire rack immediately after baking
- Let the cakes rest for 1 minute to firm up slightly
- Run a thin knife around the inside edge of each ramekin to loosen the cakes
- Invert each ramekin onto a serving plate and carefully lift it away
- Dust the tops with powdered sugar or cocoa if desired
- Serve the lava cakes warm, ideally with ice cream or fresh berries
Nutrition (whole recipe)
Calories
2482 kcal Protein
32 g Fat
165 g Carbs
226 g Fiber
14 g Sugar
183 g
2482 kcal Protein
32 g Fat
165 g Carbs
226 g Fiber
14 g Sugar
183 g
Notes
Grease ramekins with softened butter, then dust with cocoa instead of flour—this keeps the edges dark and helps the cakes pop out cleanly. For a flavor twist, replace 1 tablespoon of flour with Dutch-process cocoa and finish the plated cake with a pinch of flaky sea salt. If baking straight from the freezer, simply add 2 minutes to the bake time; the centers should still jiggle when you tap the ramekin.
why this recipe
The allure of this chocolate lava cake lies in its ability to deliver restaurant-quality decadence with surprisingly little fuss: a delicate outer crumb gives way to a molten, satin-smooth center that flows the moment your spoon breaks through, releasing a rush of warm, intense cocoa aromatics. The batter comes together in minutes with pantry staples, yet the finished dessert feels luxurious and celebratory, making it the perfect finale for both weeknight dinners and special occasions. Every bite strikes a harmonious balance between deep, bittersweet chocolate and subtle sweetness, while the contrast of textures—tender cake and velvety lava—creates an indulgent experience that keeps guests reaching for just one more spoonful.
FAQs
FAQ acf
Frequently Asked Questions
Can I make the lava cake batter in advance and bake the cakes later?
Yes. Portion the batter into the greased, cocoa-dusted ramekins, cover tightly, and refrigerate for up to 24 hours or freeze for up to 1 month. Bake straight from the fridge as directed, or add about 2 extra minutes if baking from frozen, until the edges are set and the centers still jiggle.
How can I tell when the lava cakes are perfectly baked so the centers stay molten?
The cakes are done when the outer ½ inch looks set and matte but the center still jiggles like soft custard if you gently tap the ramekin. The surface may be slightly puffed and develop a thin, dry film, yet a toothpick inserted ½-inch from the edge comes out clean while the very center stays wet. Remove them immediately—carryover heat will finish the crumb without over-cooking the molten core.
Can I make these lava cakes gluten-free?
Yes—swap the ¼ cup (30 g) of all-purpose flour for an equal amount of a reputable 1:1 gluten-free baking blend or for finely ground almond flour. No other changes are needed; the batter structure relies mostly on eggs, so the cakes will still rise and the centers will stay molten. Just be sure to dust the ramekins with cocoa powder (not wheat-based flour) to keep them completely gluten-free.