How to Make Molten Lava Cakes
Molten Lava Cakes are individual chocolate cakes with a fudgy center that oozes deliciously once you take that first bite.
Chocolate Lava Cakes were a holiday tradition for years. They’re easy to make, quick to bake, and can be served with only a sprinkle of powdered sugar or with fresh berries, whipped cream, or ice cream. My family gets excited when they see the ramekins come out of the cupboard!
Chocolate Lava Cake Recipe
I first made this recipe for lava cakes back in 2011. It was high time for an encore. Unlike some of the larger lava cakes I’ve made, these 4-ounce versions are perfect for a smaller, yet rich and luscious, chocolate dessert.
The two-toned effect of the crust is a result of the sugar-dusted on the ramekins…not all of it was released evenly. So I let my family eat these beauties, and I used a spoon and scraped up all the chocolate-sugar-butter goodness left in the dishes. I know they’d argue, but I think I got the best part!
How to Make Lava Cakes
- Prepare the ramekins. Grease them with butter, then place a round of parchment in the bottom and grease the parchment. Dust the inside of the ramekin with sugar.
- Preheat the oven.
- Prepare the batter.
- Divide evenly among the ramekins.
- Bake until the edges are firm, but the middles are soft.
- Remove from oven and run a thin metal spatula around the perimeter of each cake to loosen.
- Cool for a few minutes, invert, and serve immediately.
Recipe Tips
- For the best results, use chocolate bars instead of chocolate chips. The quality is better.
- Make sure to prep the ramekins properly so the lava cakes will release when inverted onto dessert plates. Use butter and sugar or you can use a flour and oil spray like Baker’s Joy.
- Bake while you’re enjoying dinner so they can be served warm from the oven. If you bake too far ahead of time, you’ll need to reheat your cakes and this could cook the “lava.”
- Bake until the sides are set and only the very centers jiggle a bit when nudged. If you bake too long, you’ll just have mini chocolate cakes.
- To release, cool for about 2 minutes to help the sides firm up a bit. You can use a thin knife to run between the ramekin and the cakes to ensure they don’t stick.
How to Serve
The gang was going to the Colts-Packers game and I needed a quick dessert. These can be whipped up in about 30 minutes, and taste amazing.
- These lava cakes are best when served still warm from the oven.
- They can be garnished with a dollop of whipped cream or a scoop of vanilla ice cream along with some fresh berries for a pop of color. A light dusting of powdered sugar is pretty, too.
- Offer hot coffee, tea, or an after-dinner digestif.
There were no complaints as my green jerseyed family ate these without accouterments. Katie, ever the diplomat, had her Peyton Manning pin perfectly placed on her Packer attire. They were out the door with their chocolate cravings satisfied and Lambeau, the dog, and I had the house to ourselves.
Frequently Asked Questions
Yes, just keep your ramekins in the fridge until about an hour before you want to eat them. Remove them from the refrigerator and let them come to room temperature. If they’re still very cool after an hour, just add a minute or two to the baking time. Just make sure the middle is a little jiggly.
I’ve made numerous versions of lava cakes over the years, and no matter the recipe, the boys practically hyperventilate at the thought of these. These are perfect for any chocolate lover in your life.
The “lava” in these mini cakes is basically a warm, yet not totally cooked batter. Due to the addition of eggs in the batter, this dessert should not be served to the very young, very old, or immune-compromised.
If you have access to pasteurized eggs, use those in the recipe, making this dessert 100% safe for everyone. If you have a very accurate thermometer, you can pasteurize eggs at home.
You can use a muffin tin to make lava cakes, too. Make sure to prep the pan well so they don’t stick. Since the cakes will be smaller, they won’t need to be baked as long. Watch them carefully and pull them out of the oven when only the centers jiggle.
You May Also Like
I’ve tried many different lava cake recipes. They vary in the amount or kind of chocolate, eggs, sugar, or flour, but all are delectable nonetheless. This version is simple yet impressive. Watch the baking time to make sure the center is all that looks undercooked.
Plus, allow for a short cooling time before unmolding to let the exterior firm up a bit. I also ran a knife around the edge of each ramekin before flipping to allow for easier release. Your favorite chocoholic will thank you for trying these.
- Chocolate Lava Cake Recipe (6-8 ounce ramekin version)
- White Chocolate Lava Cakes (4-ounce ramekins)
- Lava Cakes with Kahlua Whipped Cream (6-ounce ramekins)
- Chocolate Lava Cookies
- Plus, more of my best Homemade Chocolate Desserts
Guess who wore her retro Packers jersey on game day???
Chocolate Lava Cakes
Rich, individual chocolate cakes with molten chocolate centers!
Ingredients
- 1/2 cup butter, cut into pieces
- 4 ounces semi-sweet chocolate, chopped
- 2 whole eggs
- 2 egg yolks
- 1/2 cup sugar (plus more to dust buttered ramekins)
- 1/2 teaspoon vanilla
- 1 tablespoon cake flour
- Berries, sweetened whipped cream or ice cream to garnish
Instructions
- Preheat oven to 450º. Butter and sugar 4 6-8-ounce ramekins and set aside. Or line muffin tin or ramekins with paper muffin liners, then grease the interiors. If using a muffin tin, you will probably get more than 4 lava cakes.
- In a microwave-safe bowl, melt chocolate and butter, stopping and stirring at 30-second intervals, till smooth. Set aside.
- In a large bowl, combine eggs, yolks, sugar, and vanilla. Beat on high for 10 minutes. Fold in chocolate, then flour. Spoon into ramekins.
- Bake 9-10 minutes till edges are set and center still soft. Remove from oven and cool 5 minutes before unmolding onto plates. Serve with berries, whipped cream, or ice cream if desired.
Notes
Adapted from Ghirardelli.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4 servingsServing Size:
1 cakeAmount Per Serving: Calories: 413Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 201mgSodium: 71mgCarbohydrates: 59gFiber: 4gSugar: 52gProtein: 8g
63 Comments on “How to Make Molten Lava Cakes”
Your dessert presentation is so elegant. I love lava cakes, and yours look very well done. Thanks for sharing this great recipe.
Can’t speak. Hyperventilating. I love that I have everything I need to make these right in my store cupboard/fridge. Great job, Lizzy!
These are drool-worthy!
Lizzy, as always, this looks fantastic!! I love all that gooey chocolate in the middle, and what I really like is how easy this was to throw together!
Love the retro jersey and the recipe! Hope you family survived the ND game and the weather.
Awesome, now I feel like having one of these.
These look so delicious. Perfect Game Day treat. I know my household of chocolate lovers will be in heaven with this one. Can’t wait to give this a try.
Oh, Lizzy, you just gave me a great idea for my daughter’s 16th birthday! This is the first time she’s asking for a chocolate cake and I think she’ll love this. I’m printing your version. Your dog looks so cute all ready for some football!
These look outstanding!! Lava cakes are to die for and yours look amazing!
this cake is delicious…but that puppy…is a dream!!!! Ciao Flavia
What a beautiful and elegant dessert! I know a molten lava cake has been hugely trendy for the last couple of years, but I’ve never made it myself – that should be fixed soon. And you’re so right – food scraps from pans and baking dishes are (almost) always the best part. But shhh…don’t tell them, otherwise they will be jealous! 🙂
I don’t recall ever eating one of these, but they look so delicious. I need to make this soon! YUM!!
I love chocolate lava cake but always have the darndest time getting them to release from the rammekins. Yours turned out perfect!
I love Packer’s jersey! he is sooo cute Lizzie.
An this chocolate dessert look awesome!!! all your recipes are beauty!, gloria
YUM!!!, and love your puppy picture 🙂
Yummy!!! They look beutiful and I am sure they taste even better 🙂
One of the things I like about this is that the chocolate lava consistency is not like water and spills all over the plate! Great presentation with the two tone and the raspberries. Well done.
My first time making these I was dissappointed by the recipe. These look awesome and the recipe is much different will have to give it another go… love the ones on Carnival Cruise lines I always ate two ( a real oink oink on cruises!LOL) so thats how I became a huge fan of this dessert! Everyone has to try it at least once in their life amazing cake! thanks for the recipe!
Beautiful dessert with the dusted sugar and the lovely berries, making the color so vibrant and tempting.
Lizzy they look sooo good!!
Yummy!