Chocolate Molten Lava Cake Recipe

Only six ingredients is all you need to make this decadent molten chocolate cake. Individual chocolate molten cakes- easy to make and even easier to devour! Ready In 30 Minutes Or Less!

Ok whether it’s Valentine’s Day, or you need a dessert to impress guests with, or heck you just have a serious chocolate craving. 

Then what you need is molten chocolate lava cakes. 

I used to work at this restaurant that served this GIANT- like bigger than your face- molten cake for dessert. Oh  my word. That thing was a force to be reckoned with. Now don’t worry, these are individual sized. 

But I do guarantee they will be a force to be reckoned with.  A rich warm cake with a molten chocolate center. I mean what’s not to love?

Why You Will Love This Recipe

• Only 6 ingredients! – Yes only six. And they are all basic pantry staples I bet you  have on hand right now!
• Quick To Throw Together – Not only does this chocolate lava cake recipe require minimal ingredients, it also requires minimal prep time. That means you’re in and out of the kitchen and got these in the oven in about 15 minutes or so.
• You Can Make Them Ahead Of Time – Yup, that’s right so this decadent dessert that always wows guests can be prepped ahead of time. Just make the batter and pour into your ramekins and pop in the fridge until you’re ready to bake!

Recipe Ingredients

And the best part of this recipe? I guarantee you have all the ingredients on hand. Six basic ingredients stand in the way between you and this cake. The better the chocolate… the better cake! My go to brand from the grocery store is Ghiradelli.

Ingredient Notes

• Unsalted Butter – You want to use unsalted butter not salted butter for this. Not all brands use the same amount of salt in their salted butter so you could end up with a dessert that’s too salty. 
• Bittersweet chocolate – You want to use good quality chocolate here. If you don’t prefer dark chocolate you could use semi-sweet or milk chocolate. I don’t recommend using chocolate chips. You won’t get as much “lava”. I prefer and recommend using chocolate bars (sold as 4-ounces) and then chop the chocolate myself. For this recipe you will need 1 and 1/2 bars total (6 ounces). I love using Ghirardelli but other brands work well too – Lindt, Nestle, or Baker’s. 

How To Make These Chocolate Molten Lava Cakes

HEATHER’S BAKING TIP: Allow them to cool about a minute then invert them onto a plate. The point is that the center of course isn’t baked and flows out like lava when you cut into it.

More Baking Tips

• Prep Your Ramekins! Make sure to grease your ramekins well with butter and flour so they can be easily released.
• Cool The Chocolate Mixture Slightly. Be careful to let the chocolate mixture cool before adding to the egg mixture or you risk ending up with chocolate scrambled eggs and nobody wants that! You can always temper the eggs, but adding a little bit of the melted chocolate first to the eggs and stirring before adding the rest of it. This helps bring the eggs up to temperature and avoids a scrambled mess!

Can I Bake These Lava Cakes In A Muffin Pan?

I highly recommend using 6-ounce ramekins for this recipe. But that being said, you can totally use a muffin pan! 

Here are the differences:

1. You will get 6 lava cakes (they will be slightly smaller so you will get two more)
2. Dust the muffin pans with butter and cocoa powder to prevent them sticking.
3. Bake for less time (about 8-10 minutes).

How Do You Know When A Lava Cake Is Done?

So telling when a lava cake is done can be tricky. Because it is meant to be under baked slightly so it has that lava center. To tell if your cakes are done:

• Firm Edges. Jiggly Centers. The edges of the cakes become firm while the center will still have some jiggle to it.
• Use A Toothpick. A toothpick stuck in the cake – only about a half inch from the edge comes out clean.
• Rising Tops. Some of the cakes start to rise above the ramekins with sharp edges protruding.  The edges don’t always protrude, but if they do, then that is a sign the cake is done.

Make Ahead/Storage:

Serving Suggestions

• Whipped cream <– add a couple tablespoons of cocoa powder and make it chocolate whipped cream. 
• Ganache – A 2-ingredient chocolate sauce you can drizzle over for chocolate heaven.
• Powdered sugar – Just dust it with a little powdered sugar before serving.
• Ice-cream – A warm chocolate lava cake and a scoop of ice-cream is one of my favorite things in the world. 
• Berries – I mean chocolate and fruit, is there anything better?! I think not. 

More Desserts To Enjoy

• Dark Chocolate Truffles
• Creme Brulee For Two
• Chocolate Whoopie Pies
• Triple Chocolate Cheesecake
• Momofuku Milk Bar Cake

Chocolate Molten Lava Cakes

Chocolate Molten Lava Cakes- only six ingredients!

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4 servings

Calories: 370kcal

Author: Heather Perine

Ingredients

• ▢ 1/2 cup (1 stick, 113 g) unsalted butter
• ▢ 6 ounces bittersweet chocolate
• ▢ 2 large eggs room temperature
• ▢ 2 large egg yolks room temperature
• ▢ 1/4 cup (50 g) granulated sugar
• ▢ 1/8 teaspoon salt
• ▢ 2 tablespoons all-purpose flour

Instructions

• Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
• In a double boiler, over simmering water, melt the butter with the chocolate.
• In a medium bowl, with an electric mixer (or you can use a whisk but it will take longer to whip) beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
• Whisk the chocolate/butter mixture until smooth. Quickly fold it into the egg mixture along with the flour. Stir to combine.
• Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

Notes

• Tools: 6-ounce ramekins  |Mixing bowl | Baking sheet | Saucepan (for the double boiler)  | Bowl scraper/Whisk | Chocolate Bars
• Baking In A Muffin Pan: You will get 6 lava cakes (they will be slightly smaller so you will get two more.)Dust the muffin pans with butter and cocoa powder to prevent them sticking. Bake for only 8-10 minutes.
• Making Ahead: Prep the batter and pour into the prepared ramekins. Cover with plastic wrap and place in the fridge up to 2 days ahead of time. Remove plastic wrap, allow to come to room temperature and bake as normal.
• Freezing Lava Cakes: Allow to cool completely and wrap well. Freeze for up to 3 months. You can reheat in the microwave (you may lose some “lava”).
• Use good quality chocolate. You really will taste the difference. And use bars, not chips for more “lava”.
• Prep Your Ramekins! Make sure to grease your ramekins well with butter and flour so they can be easily released.
• Cool For A Minute. Let the cakes sit for a minute after tipping them upside down. I find that if I immediately tip them out they tend to fall apart. So give them a minute before tipping them over.
• Cool The Chocolate Mixture Slightly. Be careful to let the chocolate mixture cool before adding to the egg mixture or you risk ending up with chocolate scrambled eggs and nobody wants that! You can always temper the eggs, but adding a little bit of the melted chocolate first to the eggs and stirring before adding the rest of it. This helps bring the eggs up to temperature and avoids a scrambled mess!

Nutrition

Calories: 370kcal | Carbohydrates: 38g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 41mg | Potassium: 281mg | Fiber: 3g | Sugar: 28g | Vitamin A: 270IU | Calcium: 50mg | Iron: 3.5mg

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