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
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
- Grease four 8-oz ramekins* with butter and dust inside with flour, tapping out excess flour, just like you would with a cake pan.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, I love your recipes and so do my family and friends but I was just wondering if there is anything I can use instead of ramekins
Hi Nicole! Smaller oven safe dishes would work but depending on the material they’re made from, it could effect how it bakes.
Hey Natasha
When I made it initially, it always used to come out perfect. But last few times the outside just wont cook properly and it looks very messy when inverted (even though I baked it a bit more than usual). Can you think of any reasons?
Hi Kiran, did anything change with the ingredients you were using? Is it possibly a summer humidity issue causing it to turn out differently? I recommend watching the process and video again to be sure.
HI Natasha – if I want to make a bigger batch can I just double all the ingredients?
Hi Judith! 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!
Hi, I am a big fan of ur cooking and ur recipes are never disappointing. Thank u for the work you do to make our meal times wonderful.
Quick question about this recipe, can I heat the butter and chocolate in a microwave?
Hi Hana, I haven’t tested this in the microwave so I’m not sure how that would affect the outcome, that said, without testing it, I can’t make a recommendation for it one way or another.
How do I store totally baked molten cakes? Do I take them out of the ramekins once baked and then store them like that? How do I reheat them,,?
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.
Still my go-to recipe. Easy and delicious. We have tried this dessert at any restaurant that serves it and this recipe is better. We make it over and over. Delicious!
Thank you for your lovely comments, Janelle. So happy to hear that you love this recipe so much!
This recipe is amazing! I made these using a 12 cupcake tray using liners and it came out super good. I’ve also made the recipe and stored in fridge to make a mug cake after dinner. Came out good. This recipe is a keeper 🙂
Hi Terri, thank you for your awesome feedback. I’m happy to know that you enjoyed it!
I made the recipe as written only instead of using semi sweet chocolate, I used white chocolate – IT WAS AMAZING
I served it with whipped cream, Carmel sauce and cinnamon, similar to your “no bake Carmel cheesecake”. Well worth making
That sounds amazing. Thank you so much for sharing that with us, Madeline!
I made the chocolate lava cake twice already within the last week. The first time around, I kept it in the oven about 2 minutes more than I should have and while the lava cake was delicious, there wasn’t a lot of actual “lava.” I made it again yesterday, kept it in the oven for a shorter period of time, and they came out great! We ate them before we got a chance to take a photo!
That’s wonderful, Greg! Thanks so much for sharing.
Natasha,
If I use four 10 oz ramekins do I use the same measurements as in your recipe?
Hi Linda, if you use 10oz ramekins you will likely have a thinner cake.
Natasha,
I used the 10 oz ramekins and the cakes came out great. I doubled the recipe and had the exact amount for four. What a wonderful and tasty recipe. My family loved these cakes and I will definitely make them again. I may even add them to my Thanksgiving dessert tray. BTW I got my book on the 3rd and it is wonderful. Can’t wait for the next one. Congrats!
Thank you for sharing. Great to hear that you enjoyed it!
Hi Natasha! Instead of buttering and flouring the ramekins, can I use the PAM baking spray that has flour included in it instead?
Hi Ashley! I think that could work. Let us know how it works if you try. 🙂
Hi Natasha! I am wanting to make this recipe but quick question: Would the cakes still be molten if refrigerating after baking?
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.
Hello! I’ll be making this twice here soon!! So good! Question though, do you think I can make ahead and wait a few hours before placing them in the oven or is it recommended to do it all at once? Cooking for a large group and trying to time it all out 🙂
Hi Veronica! Here is what one of my readers said, “These came out GREAT! So delicious! I made the batter and put them in their ramekins yesterday morning and refrigerated them and baked them in the evening. They needed a couple additional minutes in the oven, but they came out so good!” I hope that helps!
Would it be possible to make in one large glass baking dish? I’d like to make it for a group of teen crafters I work with, but don’t have that many ramekins.
Looks yummy!
Hi Bonni, I haven’t tested that to adcise. If you experiment, let me know how you liked the recipe.
I made these last nite! They were fantastic! Next time i will cook an additional minute or two. I used 1/2 semi-sweet 1/2 dark chocolate chips b/c that is what i had on hand. Delicious.! I forgot to take a picture unfortunately but they were easy and so yummy!! Highly recommend. Your recipes have never disappointed. Thanks!
No worries, your comments, and feedback are great! Thanks a lot for sharing that with us.
I have seen so many videos of yours. I discovered you during the pandemic and haven’t stopped. I feel like in short time you became part of our family.
thank you for all the recipes and entertainment.
Hi Sherly! That’s great! I’m so glad you found my channel. I appreciate the love and support. Thank you for sharing.
So easy! Took a chance and made for the first time for my husband’s birthday. Rave reviews! Said it tasted like a $20 dessert in a restaurant ❤️
Yay love it! Thanks a lot for sharing that this recipe was a huge hit!
This is a great dessert to make with kids. I was looking for an activity to do with my kids after a crazy week. My 3, 5, and 7 year old had a blast helping to make it a few weeks ago. We’re going to do it again tonight. Thanks!
How fun! I’m glad it was enjoyed. Thank you for sharing.
Hi I have a question do the eggs in this recipe have to be cold or at room temperature
Hi Rayyan, I used them right out of the refrigerator.
Hi Natasha,
Can you make this with Nutella instead of chocolate chips?
I haven’t tested that but I think it could work, Nadia! If you experiment, let me know how you liked the recipe!