Molten Chocolate Lava Cakes (VIDEO)
Chocolate Lava Cakes have a signature molten liquid chocolate center that flows out in a lava consistency when you cut into the cake. It has been made popular by restaurants but homemade molten chocolate cakes are so easy to recreate (watch the video tutorial) and taste even better!
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We love individual serving desserts like Mini Strawberry Cheesecakes, and bakery-quality treats like Cream Puffs or Eclairs and let’s not forget Strawberry Shortcakes. They are fun and easy to make and perfect for special occasions and of course Valentine’s Day!
What is a Molten Chocolate Cake?
A molten chocolate cake is also known as “Chocolate Moelleux.” It has a signature liquid center or chocolate ‘lava’ that flows out of the middle when you cut into it. It is a cross between a flourless chocolate cake (this one has just 3 Tbsp of flour) and a chocolate souffle with the decadence of chocolate mousse.
It works by baking the cakes for a short period of time on high heat so the shell of the cakes rises, while the center is molten.
Pro Tips for the Best Molten Chocolate Cake:
- Do not over-bake. If you overbake, the center will stiffen and won’t have that signature lava consistency. Take them out of the oven when they are dry on the sides and have just a slight jiggle in the center when you jolt the pan.
- Run a test batch to figure out the exact baking time for your specific oven (some ovens run hotter or cooler) to ensure you have your desired molten center.
- For extra insurance that you will have a molten center, you can also dust some chocolate chunks in flour and place them into the center of the batter before baking. The flour will keep them from sinking to the bottom and will ensure a gooey middle.
How to Make Chocolate Lava Cakes:
1. Preheat oven to 450˚F. Butter and flour four 8-oz ramekins, tapping out the excess flour (see notes below for using smaller ramekins or a cupcake tin).
2. Over a double boiler, melt together butter and chocolate chips then remove from heat and set aside.
3. In a separate bowl with an electric mixer, beat 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt. Beat on high speed for 5 min.
4. Pour warm chocolate mixture into the egg mixture. Add 1 tsp vanilla extract and fold until mostly combined. Fold in 3 Tbsp flour, mixing until fully combined.
5. Divide between 4 prepared ramekins and bake at 450˚F for 10-12 minutes, until outsides are firm and dry, and centers are soft. Cool 1 minute then immediately invert onto plates to unmold.
Serve With:
After the cakes are unmolded, dust the top with powdered sugar then serve with a giant scoop of vanilla ice cream and fresh berries. These lava cakes taste best served warm and fresh out of the oven. We love ice cream on the side so the cold ice cream doesn’t cool the cakes and centers.
Can I Use Different Sized Ramekins?
- 4 oz ramekins will yield 6 smaller Chocolate Lava Cakes, but be sure to bake for less time (6-8 minutes)
- A non-stick muffin tin will yield 6 cakes and will work if you don’t have ramekins. Butter and flour the tins the same way and bake 6-8 minutes.
- 6 oz ramekins will yield 4 taller and narrow cakes and should be baked 10-12 minutes, or you could do 5 cakes for 8-10 minutes.
More Romantic Desserts:
If you are looking for that perfect Valentine’s Day dessert, these are our top picks for your special day. These are such a treat for a date night in and can also feed a crowd.
- Heart Macarons with lemon cream
- Panna Cotta with berry sauce
- Easy Strawberry Cake – with strawberry sauce
- No-Bake Strawbery Cheesecake – real strawberry flavor
- Tiramisu – an authentic and easy version
- Creme Brulee – proves homemade is best
Watch Chocolate Lava Cakes Video Tutorial:
I hope this Chocolate Lava Cake recipe becomes a new favorite Valentine’s Day dessert for you. If you enjoyed this video, please subscribe to our Youtube Channel and make sure to click the bell icon so you can be the first to know when we post a new video.
Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes have a signature molten liquid chocolate center. Homemade lava cakes are so easy to recreate and taste even better! Serve with powdered sugar, vanilla ice cream, and berries.
Ingredients
- 8 Tbsp unsalted butter cut into slices, plus more to grease ramekins
- 6 oz semisweet chocolate chips
- 2 large eggs (whole eggs)
- 2 large egg yolks
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 Tbsp all-purpose flour plus more to dust ramekins
Instructions
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Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
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Set a mixing bowl over a medium saucepan with about 1 cup water (the bowl should not touch the water). In the bowl, combine 6 oz semisweet chocolate and sliced butter. Keep water at a simmer and use a spatula to stir together until the chocolate and butter are melted and well combined then carefully remove from heat and set aside while making egg mixture.
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Combine 2 eggs, 2 yolks, 1/4 cup sugar, and 1/4 tsp salt and beat with an electric mixer on high speed 5 minutes (using egg beaters or whisk attachment) until whipped, thick and light yellow.
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Pour warm chocolate mixture into the egg mixture along with 1 tsp vanilla extract. Fold until mostly combined. Add 3 Tbsp all-purpose flour and fold until fully incorporated.
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Divide between 4 ramekins and bake at 450˚ for 10-12 minutes (in a very hot oven) until outsides are firm and dry and centers are soft with just the slightest jiggle in the center.
-
Cool 1 minute then gently loosen cakes with a small knife (if needed). Immediately invert onto plates to untold. Dust with powdered sugar and serve right away.
Recipe Notes
*For Smaller Ramekins: 4 oz ramekins or a non-stick muffin tin will yield 6 smaller cakes (bake 6-8 min). 6 oz ramekins yield 4 cakes (bake 12 min) or 5 cakes (bake 8-10 min)
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thankyou Natasha! Always a winner. Made the batter in advance as I would like to bake it just when we are ready to enjoy them. Only thing I did differently is to insert a piece of dark chocolate in the middle of the ramekin before baking and cooked for 10 mins. Lava-licious!
Thank you so much for sharing that with me! I’m happy you enjoyed this recipe!
Can you please tell me a substitute for the semisweet chocolate chips!?!
Hi Zaina, several of our readers wrote in using dark chocolate chips since they wanted it less sweet/ what they had on hand.
Sound delicious!
Can you do mug cakes recipes sometime?
I hope you love this recipe! Thank you for that suggestion – adding it to my list!
This chocolate lava cake is so good. We love it. Thank you for a fine dining desert recipe which is very easy tp make.
Thanks for your awesome feedback, Yen!
Hi there! I’m really enjoying your recipes and trying lots of new things during this pandemic. I was trying to find where you list the link for products you mention during the tutorials? Thanks for doing this! I’ve love cooking and you’re teaching a 63 year old Grandma some new tricks!
Thank you for checking out my recipes, Ginny. You can visit our Amazon Store to see the kitchen tools that I use.
I used 4 oz ramekins and baked them for 6 mins. when i took them out of the ramekins the base had stuck to the ramekins. so it was like a well with molten choclate with an open top.
Thank you so much for sharing that with us Shilpa!
Tried them and they were cane out perfectly delicious. I divided the batter into 5 portions / ramekins and baked for 10 min.
My question is if we want to make it for a gathering of about 10 ppl should we just double the recipe ?
Also, can I make the batter and store it in the fridge and bake it after dinner ?
Hi Ray, I’m so glad you enjoyed this recipe! If you click ‘Jump to Recipe’ that will take you to the recipe card where you can use the serving slider to adjust to the number of servings desired! Regarding the batter, one of our readers tried that, and here’s what they said: ” I made the batter ahead of time and placed them in the ramekins in the fridge until I needed them – we all trooped into the kitchen where the oven was at 230c and in they went – I had 6x 4oz and cooked them for 8mins – sat for 1 min and turned them out – perfecto! Muchas gracias!” I hope this is helpful!
Hi Natasha, Can I use Milk Chocolate Baking Chips? Instead of Semi-Sweet?
Hi Marta, I haven’t personally tried that yet but if you do an experiment, let me know how it goes.
can I not add the vanilla extract? as i don’t have any left
Hi Amirah, the vanilla extract does add a nice flavor, but I think the recipe will still work without it.
thanks a lot Natasha
You’re welcome!
I waited long time before I tried this recipe, I was afraid the lava effect won’t be a success , but I was wrong: I followed the recipe with just a small change- instead of vanilla extract I used rum Essence , just because I think the combination chocolate-rum goes well together! The result was spectacular! The “lava” came out exactly like you showed in your video! Delicious and extremely easy to make! Thank you for another wonderful recipe!
You’re very welcome! Thanks for sharing your experience with us and I’m glad that the rum essence also worked great!
I want to try this recipe but I don’t have ramekins, so can I use a cupcake tray lined with cupcake liners and bake it that way?
I haven’t tested that but it may work! Please share with us how it goes if you experiment.
I watched your Youtube. Instead of putting it on the double boiler (because I don’t have one) could I just use my stove to heat the water?
Hi Savanna, I just made my own makeshift double boiler by putting a glass bowl over a medium saucepan and put that on my stove. I don’t own an official “double boiler” either because I just use this DIY version. I hope that helps.
Can I make the batter ahead and then cook when I am ready for desert – I have a happy cooking friend coming for lunch and would love to serve them straight from the oven?
Alix
Hi Alix, If you experiment, please let me know. After they are cooked, the lava effect is best fresh but they do reheat well. You can keep them covered and refrigerated so they don’t dry out then cover with a lightly damp paper towel and reheat in the microwave for 30-45 seconds just until the centers are warm then serve as usual.
Hi – I made the batter ahead of time and placed them in the ramekins in the fridge until I needed them – we all trooped into the kitchen where the oven was at 230c and in they went – I had 6x 4oz and cooked them for 8mins – sat for 1 min and turned them out – perfecto! Muchas gracias!
Did you bring the ramekins out to cool down first before putting in the oven?
How much advance was the batter made?
Is there a place on this page we can save recipes to.
We don’t have that feature on our website yet but someone else also suggested that. Hopefully we can add that in our website in the future.
You can goggle Natashas recipes and the save to your bookmark.
I have a folder set up for Natashas Kitchen then sub folders with headings I.E cakes,
Desserts beef dishes, pasta dishes etc. then you can save them in the relevant folders.
Good luck
Hi, I dont have any ramekins, but could cupcake pans work.
That should work too Isha. Please share with us how it goes.
I made these using semi sweet bakers chocolate and they turned out great!
I’m so glad you enjoyed it!
How to reheat these cakes and can I make ahead the batter and then bake it later?
Hi Areej, If you experiment, please let me know. After they are cooked, the lava effect is best fresh but they do reheat well. You can keep them covered and refrigerated so they don’t dry out then cover with a lightly damp paper towel and reheat in the microwave for 30-45 seconds just until the centers are warm then serve as usual.
Hey Natasha, I made your cream puffs and I’m excited to try this lava cake recipe. I only have 10 oz ramekins. Would that work too? Should I add or lessen the time that it cooks in the oven?
Hi Vanessa, that should work. You may need to adjust bake time to get the perfect inside.
Loved lava cakes! So much flavor, will bake it again! Mmmm!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I really want to make them bc they look so freaking delicious!!
But the thing is that I don’t have 8 oz ramekins but a bit smaller ones..I think about 5 or 6 oz. Will it also work out with those?
These are so good! I hope you try them soon! I haven’t tried this recipe in ramekins that size but it should still work, you will need to make a time adjustment. Here’s what one of our readers wrote you may find helpful: ” Made this for Valentine’s last night and it turned perfect! Just like at a fancy restaurant. I used 4 oz ramekins and was able to get 6 out of the original recipe. I made the mixture a couple of hours before dinner, stored them covered in the fridge and right when we sat down for dinner, I turned on the oven to pre-heat and bake so they were hot and fresh by dessert time. I baked them for 10 min. Garnished with hazelnut gelato and raspberries. Fantastic!”
We don’t have to add any baking powder to the molten lava?
That’s right! No molten lava needed!
Yum yumm yummmm
Oh your recipes😍😍
I love it
Made this yesterday here in India
I am trying most of your recipes as I absolutely love the way you cook with so simple ingredients…
Thnx so much
I am so glad that you enjoyed this recipe! I hope you love all the recipes that you will try.
Im am getting ready to make these for the 100000x my family loves them! You are the best, when I run out of things to bake or cook I always turn to you! and NOTHING ever turns out bad. Thank you
Awww that’s the best! Thank you so much for sharing that with me, Maha! I’m all smiles
Hi Natasha
Love you recipes.
Can I use dark chocolate instead of semisweet? If yes what do I need to modify in the other ingredients?
Also I watched ur homemade vanilla extract, but I don’t drink any alcoholic drinks, do you have a recipe for it without alcohol? Does it matter if i use vanilla powder?
Hi Amira, Dark chocolate will be less sweet and if you wanted to maintain the sweetness, consider using 1/3 cup of sugar instead of 1/4 cup. I haven’t tried making vanilla extract with anything else. You might try a google search for that.
Thank you, I really love your recipes, both my mom and I are a fan of your work
Hey,
So glad I found you. Your recipes are easy to follow and delicious-
The kids and I made this – had fun doing it – but no lava.
Still delicious and we’ll try again!
Sounds like it may have overcooked! Was anything altered in the recipe so we can troubleshoot with you?
Do you think the use of regular butter could have been the culprit? It calls for unsalted butter. If not, then we just overcooked them.
Thanks for helping me figure this out
It sounds more like overcooking to me Nicole.
Just made these!! Delicious and easy to follow recipe. Thanks Natasha!
You’re welcome Sonia! I’m so happy you enjoyed that!
I have tried so many of your recipes and everything has turned out great. You are the best I look forward everyday for another recipe to make. Thanks for doing such a great job.
You’re so nice! Thank you! I’m inspired by reading your review Judy!
Did it today everyone loved it I myself have never eaten chocolate cake this delicious and light
That’s just awesome!! Thank you for sharing your wonderful review!
Hiii Natasha , im a super fan for you and your cook and i tried several recipes and was soooo yummy specially the cream puffs , and i am ready to prepare the lava cake . Question can i prepare the mix today for example and make 2 ramekins today and leave the mix remaining till tomorrow to do another 2 ??
Hi Faten, I honestly have not tested it that way but I have seen others do this in various tutorials online. If you experiment, please let me know. After they are cooked, the lava effect is best fresh but they do reheat well. You can keep them covered and refrigerated so they don’t dry out then cover with a lightly damp paper towel and reheat in the microwave for 30-45 seconds just until the centers are warm then serve as usual.
I’ve done that before. I let them get to room temperature before baking them and they turned out the same!
Made this for Valentine’s last night and it turned perfect! Just like at a fancy restaurant. I used 4 oz ramekins and was able to get 6 out of the original recipe. I made the mixture a couple of hours before dinner, stored them covered in the fridge and right when we sat down for dinner, I turned on the oven to pre-heat and bake so they were hot and fresh by dessert time. I baked them for 10 min. Garnished with hazelnut gelato and raspberries. Fantastic!
That’s just awesome!! Thank you for sharing your wonderful review Polina. I’m so happy you enjoyed that.
I made these tonight for Valentines Day, and they are perfect. We used dark chocolate chips so they weren’t too sweet and served the cakes with powdered sugar and a side of chocolate dipped strawberries. Heaven.
Awww that’s the best! Thank you so much for sharing that with me Natasha! I’m all smiles
Good but too sweet for us. Maybe I’ll try dark chocolate chips instead next time and a little less sugar. Was easy and fun to make!
I’m glad you enjoyed that! Thank you for that feedback.
I need to try your recipe right now! Fortunately, I have all the ingredients 🙂
Yay sounds like a good plan Noemi. Hope you love it!
Love your videos, but I was taught to dust pants with cocoa powder for chocolate cakes, not white flour…
I’ll have to try that. Thank you for sharing that with me, Janice!
Great recipe as the it was delicious…as I am using a smaller Ramekins, i could not get the molten center even i just baked for 6mins though…
Hi Dan, was it cooking all the way through? If the ramekins are shallow that may be the culprit.
Made this today with the same amount of almond flour instead of regular. Also, used semi-sweet baker’s chocolate. So delicious! 12 min was a little too long I think, it wasn’t flowing like a lava, so maybe 11min will do next time. Thank you
That’s so awesome Rachel! I bet our GF friends will find this helpful! Thank you for sharing that with me.
I overlooked mine a little but it was still very good! The recipe splits in half very nicely to make 2. Can’t wait to make it again!
I’m happy you enjoyed this recipe, Lavender! Thank you for that great feedback!
I would like to make ahead and refrigerate before baking. If I took them out and brought them to room temperate prior to baking, would that work?
I imagine that should work. If you do an experiment, let me know how it goes.
This looks amazing. Do you think this would turn out using gluten free flour?
Thanks Cindy. I haven’t personally tried using gluten-free flour yet but if you do try I would love to know how it goes!
Hi Natasha,
Thank you for all your wonderful entertaining recipes. You are my absolute favorite. Can you prepare these Lava cakes ahead when entertaining? Thank you, Connie
Hi Connie, the lava effect is best fresh but they do reheat well. You can keep them covered and refrigerated so they don’t dry out then cover with a lightly damp paper towel and reheat in the microwave for 30-45 seconds just until the centers are warm then serve as usual.
Hi Natasha! Absolutely love all your recipes! Will it work well to make 8 of them in the 4oz ramekins?
Hi Marina, you may need to adjust your bake time for that but it should work. If you experiment, let me know how you liked the recipe.
After dividing batter into ramekins, can you hold them until ready to bake? If so, how long would you recommend?
Hi Joyce, although I think they rise best baked right away, they will keep for a few hours covered in the refrigerator before baking.
Natasha, you are just the best! I like very much your cooking and the way you present it! Thank you that you are sharing with us your delicious recipes.
You are so nice! Thank you, Victoria! I’m smiling big reading this comment.
Thank you Natasha. This dessert looks delicious! Also, I really like the pink flowers in the background of your video
I hope you give this dessert a try soon. Aren’t these flowers gorgeous?! Thank you for stopping by!
Just want to kindly let you know that you wrote, “I hope this Chocolate Lava Cake recipe becomes a new favorite chicken dinner for you.” lol
Ah! I’m fixing it now! Thank you for pointing that out, Nat!
Can you make this with milk chocolate instead of semi sweet chocolate?
I haven’t personally tried that yet Kerry. But if you do an experiment, let me know how it goes.
How do they store in the frig?Do they warm up good?
Hi Pierre, the lava effect is best fresh but they do reheat well. You can keep them covered and refrigerated so they don’t dry out then cover with a lightly damp paper towel and reheat in the microwave for 30-45 seconds just until the centers are warm then serve as usual.
Ive always been afraid I would mess up one of these molten lava cakes, but your instructions made it SO easy!
That’s so great Courtney! Thank you for stopping by with that awesome review!
This is my favorite dessert of all time! I always thought they were difficult to make but it was a lot easier than I thought. And it was so delicious, now I can make it all the time!
That’s so awesome Stephanie!! I love hope easy and rich this recipe is!
I am the biggest chocolate lover and these are absolutely AMAZING!! I am in love!
These are every chocolate lovers dream – they are richly chocolatey! Thank you Lauren!