Molten chocolate lava cake is a decadent individual portion dessert, with a mind-blowing gooey chocolate center that flows out when you slice it. Ready in less than 30 minutes, it can also be made ahead of time!
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We call them molten chocolate cakes, lava cakes or sometimes chocolate fondants, but whatever the name, they’re all the same. A super decadent individual chocolate dessert originated from France, with a melting chocolate center no one can resist to. Growing up in France, this dessert was a classic and I can’t recall how many times I had some.
I originally shared my chocolate lava cake recipe, and I perfected it over time, trying different versions, cooking times and so on. After so many attempts, I think I finally got to the bottom of it and and gathered all the tips and tricks you need to get it perfect every time. You can even prepare it ahead of time and bake it just before serving. How convenient!
Without further ado, discover what I call the BEST Chocolate Lava Cakes, with an extremely moist chocolate crumb that opens up onto a melting chocolate core in the center. Rich and decadent, it’s the ultimate dessert one could possibly wish for!
The BEST chocolate Lava Cakes
- Warm, rich, chocolate dessert
- With a decadent meting chocolate center
- Only 5 ingredients
- Quick and easy to make
- Can be made ahead of time
What ingredients do you need
- Baking chocolate. The recipe works equally well with semi-sweet chocolate and dark baking chocolate at 70% cocoa. It all depends how chocolaty you want your dessert be.
- Butter. You can use either unsalted butter and add a pinch of sea salt, or go for salted butter.
- Eggs. I found out that using 3 eggs was just the perfect amount to create a rich, moist, chocolate crumb and make the melting center flow without being too runny.
- Sugar. It adds sweet notes to the dessert. For best results, use granulated sugar or caster sugar. You can cut out the amount of sugar by one third if desired.
- All-purpose flour. Make sure you measure the flour correctly (preferably with a cooking scale) to ensure the right texture. You don’t want to end up with a thick, dense chocolate cake.
- Sea salt (optional). Add only if using unsalted butter. Salt brings out the chocolate flavors and makes it richer and sweeter.
How to make chocolate lava cakes
- Melt chocolate and butter together until smooth, and let cool slightly.
- Whisk in the eggs and sugar in a medium bowl, then pour the melted chocolate, and whisk until combined.
- Add the flour (previously sifted!) and mix well.
- Pour the chocolate cake batter into buttered and floured ramekins or into a muffin pan, and bake!
Ramekins versus muffin pans
Both options work! Traditionally we use ramekins to make chocolate lava cakes, and it’s also my preferred method for a beautiful, generous molten cake with a crispy top. When using a muffin pan, the lava cakes bake more quickly, so make sure you keep an eye on the oven to avoid overbaking them.
Lava cakes baking tips
The baking time depends on your oven, the use of ramekins or a muffin pan, and also the desired texture (melted or a bit more baked).
- Using ramekins: 12 mins for a melting center | 14 mins for a slightly more baked center
- Using a muffin pan: 10 mins for a melting center | 12 mins for a slightly more baked center
IMPORTANT! Keep in mind that the baking time can vary from one oven to the other. To ensure your lava cakes have the right doneness, slightly touch the top with your fingers. The texture should be set on the sides and still slightly jiggling in the center. Make a few tests to figure out your own baking time for the right texture (usually 2 mins apart for the melting center or more baked center).
Pro tips to unmold lava cake
- Grease the bottom and sides of the ramekins properly with butter and dusted flour before you fill them with the chocolate batter.
- When removing the cakes from the oven, gently run a butter knife along the edges of each portion when still warm to help detach from the sides. Then, let set for a few minutes before lifting or inverting the lava cakes.
- I recommend lifting the molten chocolate cakes by gently using a Tablespoon or a flat knife, rather than inverting them. This will help them hold their shape and their slightly crispy top part. That being said, there is nothing wrong with inverting the lava cakes if you prefer this method.
Make ahead instructions
You can make the chocolate lava cakes ahead of time. Simply fill the prepared ramekins with the chocolate batter, cover with plastic wrap, and store in the refrigerator up to 2 days. The center will start firming up. You can bake directly, prolonging the baking time by 2 minutes.
You can also make the molten chocolate lava cakes from start to finish, store in the refrigerator or even freeze, and then reheat in the microwave. They will keep their signature melting chocolate core.
How to serve molten chocolate lava cakes
Chocolate lovers will enjoy this dessert as is, maybe dusted with a little bit of unsweetened cocoa or confectioners’ sugar. You can also serve with a scoop of vanilla ice cream on top, with fresh berries and mint, or maybe drizzled with salted caramel sauce. French people would love it with a so-called “crème anglaise”, which is a silky vanilla custard sauce.
More chocolate recipes you’ll love…
- Hazelnut Chocolate Lava Cookies
- Fudgy Chocolate Brownie Cookies
- Best Flourless Chocolate Cake
- Chocolate Mousse Cake with Raspberries
- Dark Chocolate Mousse
- Chocolate Pots de Crème
Molten Chocolate Lava Cake
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Cakes
- Cuisine: French
Molten chocolate lava cake is a decadent individual portion dessert, with a mind-blowing gooey chocolate center that flows out when you slice it. Ready in less than 30 minutes, it can also be made ahead of time!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 5.3 ounces (150g) baking chocolate, chopped
- ½ cup (120g) unsalted butter*, diced
- 1 pinch sea salt (optional)*
- ⅔ cup (130g) sugar
- 3 eggs
- ⅓ cup + 1 Tablespoon (1.8 ounces /50g) all-purpose flour, sifted**
Note: I recommend to use a baking scale rather than cups for this recipe. Measurements are more accurate and will result in the exact desired texture.
Instructions
- Preheat the oven to 410°F (210°C). Generously butter 6 small ramekins (about 6 oz)*** on all sides, then lightly dust the inside with flour and set aside.
- Combine the butter and chocolate in a small saucepan and melt over very low heat, stirring until smooth. Or, place the butter and chocolate in a microwave-safe bowl and microwave on high, stirring every 30-seconds until melted. Whisk together until smooth. Add a pinch of sea salt if using unsalted butter (no need if using salted butter), and stir.
- In a medium mixing bowl, whisk in the eggs and sugar, until pale and fluffy. Fold the chocolate mixture into the egg mixture until well combined, then add the sifted flour.
- Divide the batter among the prepared ramekins, filling up to ¾ full.
- Bake for 12 mins for a melting center or 14 minutes if you like it a little bit more baked and moist, or until the sides of the cakes are firm set but the center is jiggly. Allow the lava cakes to cool for a few minutes before running a butter knife along the edges and unmolding the cakes onto serving plates, by gently lifting them with a flat knife or a spoon (you can also invert them). Enjoy right away, while still warm.
Notes
* If using unsalted butter, add a pinch of sea salt. If using salted butter, you can skip the salt.
** For best results, I recommend to sift the flour before using.
*** You can also use a muffin pan if desired, adjusting the baking time a little (10 mins for a melting center or 12 mins for a slightly more baked center).
Recipe by Del’s cooking twist | Photography by Athina Canevet Studio
Did you make this recipe?
Lastly, if you make this Molten Chocolate Lava Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Sindy
Are these supposed to rise? I’m wondering if I can bake them in my mutli-purpose toaster oven (still at the recommended temperature though).
Delphine Fortin
Hi Sindy! Yes they are supposed to rise, and I’m not sure it would work with your multi-purpose toaster oven – maybe just check that it’s ok to bake cakes inside this toaster oven first, they’re all so different from each others. I hope this helps! Del
MasterCakes
There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate. Regards.
daisy
Can I reheat this in a microwave later on after cooking?
Delphine Fortin
I’m not too sure, but I would rather bake it in the oven only…
peter @feedyoursoultoo
This looks delicious. One day I need to make one of these.
Delphine Fortin
You sure need to try some day. This is one of the easiest recipe in the world and still one of the best 🙂
ANGELA
Oh wow, this is perfection!!! That gooey center is just amazing!!
Delphine Fortin
Oh yes, this is just an irresistible dessert when you are craving for chocolate. Serve it with vanilla ice cream and some berries, and you will have a complete orgasm! 😉
Tara
Wow, that looks so decadent and delicious!!
Delphine Fortin
Yes, one of my favorite 🙂
Catherine
Dear Del, these molten chocolate lava cakes look beautiful! What a heavenly and delicious dessert. I have been wanting to make these for a very long time. I must try this soon. xo, Catherine
Delphine Fortin
I’m so in love with this dessert. Pure awesomeness!
Petite cuillère et Charentaises
Un de mes desserts préférés (comme beaucoup je pense 🙂 ). Je découvre avec toi ses origines possibles… je ne m’étais jamais posé la question, pour moi le premier homme sur terre a avoir tenté le gâteau au chocolat l’avait nécessairement préparé ainsi ^^^
En tout cas c’est une véritable gourmandise !
Bises et très belle semaine,
Gabrielle
Delphine Fortin
Oui moi non plus je ne m’étais jamais penchée sur le sujet auparavant… la gourmandise prenait le dessus à chaque fois 🙂
voyageencuisine
Un beau dessert gourmand !
Delphine Fortin
Oui, toujouts beaucoup de gourmandise avec le chocolat. On ne s’en lasse pas 🙂
Rosenoisettes
Ces coeurs coulants sont à tomber par terre, tu me donnes terriblement envie de chocolat, tu sais ?
Belle semaine à toi !
Delphine Fortin
Oui j’avoue il est difficile de résister, heureusement qu’ils sont à travers l’écran 😉 Très belle semaine à toi également !