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Desserts · Medium

Molten Chocolate Lava Cake

Individual dark chocolate cakes with a warm, flowing center, served with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

By Hannah Reyes · Tested twice in our kitchen

  • Prep15 min
  • Cook12 min
  • Total27 min
  • Serves4
  • Calories520
Molten Chocolate Lava Cake
Molten Chocolate Lava Cake — photographed in the Recipe Palate studio kitchen.

About this recipe

Lava cakes look like a restaurant trick but are one of the easiest desserts to make. The batter is just melted chocolate and butter whisked with eggs, sugar, and a little flour, baked hot and fast so the outside sets while the middle stays molten.

You can mix the batter hours ahead and bake the cakes while you clear the dinner table.

Why this recipe works

  • A short bake at high heat sets the edges and leaves the center liquid.
  • Extra egg yolks make the center rich and glossy.
  • Buttered, cocoa-dusted ramekins release the cakes cleanly.

What you’ll need

  • 6 oz bittersweet chocolate (60–70%), chopped
  • 1/2 cup (1 stick) butter, plus more for ramekins
  • 2 tbsp cocoa powder, for dusting
  • 2 large eggs
  • 2 large egg yolks
  • + 6 more ingredients and 6 numbered steps

Variations

  • Push a square of caramel or peanut butter into the center before baking.
  • Add 1/2 teaspoon espresso powder to deepen the chocolate flavor.
  • Dust with powdered sugar and serve with raspberry sauce.

How to serve

Serve hot with vanilla ice cream and fresh raspberries. Espresso or a glass of port alongside.

Storage and reheating

Store cakes and bars covered at room temperature for 1 day, then in the fridge for up to 4–5 days. Cream cheese frosting and custard pies must be refrigerated. Let chilled desserts stand 15 minutes before serving for the best flavor and texture.

Frequently asked questions

How long does Molten Chocolate Lava Cake take to make?

About 27 minutes in total — 15 minutes of prep and 12 minutes of cooking. The recipe serves 4.

Is this recipe difficult?

We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.

Can I double the recipe?

Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.

Can I freeze it?

Most cakes and bars freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge. Custard pies are best fresh.

Desserts · 27 min · serves 4

Molten Chocolate Lava Cake

  • Prep15 min
  • Cook12 min
  • Serves4
  • Calories520

Ingredients 0/11

Instructions

  1. Heat the oven to 425°F. Butter four 6-oz ramekins generously and dust with cocoa powder, tapping out the excess.
  2. Melt the chocolate and butter together in a bowl over barely simmering water (or in 30-second bursts in the microwave), stirring until smooth. Cool slightly.
  3. Whisk the eggs, yolks, sugar, and salt in a bowl for 2 minutes until pale and slightly thickened. Whisk in the vanilla.
  4. Fold the melted chocolate into the egg mixture, then fold in the flour until no streaks remain.
  5. Divide the batter among the ramekins and place on a baking sheet. Bake 11–12 minutes until the edges are set and the centers jiggle slightly.
  6. Rest 1 minute. Run a knife around the edges and invert each cake onto a plate. Serve immediately with ice cream, chocolate sauce, and berries.

Tips for success

  • Set a timer — one extra minute can turn molten into fully baked.
  • If making ahead, refrigerate the filled ramekins and add 2 minutes to the baking time.
  • Use good chocolate; it is almost the only flavor in the cake.

About 520 calories per serving. Nutrition is an estimate. Recipe by Hannah Reyes for Recipe Palate · recipepalate.com

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