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.
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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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Hey Natasha, these are amazing!! I am trying to creatively up the challenge: How can I create a chocolate lava cake with RED chocolate lava? Any ideas how this might be possible???
Hi Josiah, that sounds good but I haven’t tried that yet to advise. Feel free to do an experiment and share with us how it goes.
Hey Natasha, these are absolutely amazing!! I’m trying to creatively up the challenge. Here’s what I’m thinking: How could I create a chocolate lava cake that has red lava? In other words, on the outside it is the chocolate color, but when you cut into it, it has the red lava rolling out. I’ve thought about making a “red” lava cake and covering it with a chocolate color, but I’m not sure about that. I’ve also discussed with others about trying different contraptions to make a cavity in the lava cake, but that also seems challenging. The goal is that it has a chocolate color on the outside, but when you cut it open, red chocolate lava comes out. Is this possible??? Ideas???
Make a small frozen disc of white chocolate ganache tinted red with food coloring and put it in the middle of the cake before you bake it.
Has anyone tried this recipe at high altitude? Or does anyone know how to adjust the recipe for successful high altitude baking? I SO want to make these and I live at 6000 ft above sea level. Any help will be greatly appreciated! Thank you.
Hi Sherry, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Going to try this in mini Bundt pans. The presentation should be beautiful.
That sounds lovely! I hope you love them!
Hi Natasha!
I recently found out I’m gluten free. Can you make this with any other type of non gluten flour?
Thanks!
Jessica
Hi Jessica, I haven’t personally tried using gluten-free flour yet, but if you do try, I would love to know how it goes!
I made these cakes today. They tasted delicious with a scoop of vanilla ice cream but I was hoping for more lava. I think I overbaked by a few minutes. Next time I will pay more attention to the notes at the end of recipe!
I’m sure it will be perfect on your next try. Thanks for sharing your experience making this recipe, Yuri.
Hi Natasha,
I made the Lava cake for our Anniversary, came out so delicious and perfect, thank you for the recipe 😁
Yay, thanks for sharing that with us, Christine. Happy Anniversary, great to hear that you both enjoyed this cake!
Hi Natasha,
Could I halve this batch? Would it turn out as good as the full batch? If I can halve the batch, would I do the same heat and halve the time or vice versa?
Hi Grace, I haven’t tried that yet but someone else shared this, “I made half the recipe and used cupcake pan and I got four lava cakes. They were just the right size for me. They were delicious, but next time, I may cook for one minute less. I think my oven may run a little hot. Great recipe and will make again for sure.”
Can i use disposable aluminium ramekins?
Hi Ri, I haven’t experimented with disposable, but that may work. If you test it out, I’d love to know how you like it.
Also, I forgot to add I cook them in four large silicon muffin tins for 10 minutes and they come out perfect every time!
I made it ahead of time, put it in the fridge. Baked it and served it when guests arrived, it was just amazing. Thanks Natasha 🙂
Perfect! Glad it was a success, thanks for your good feedback.
Hi Natasha,
Can these be prepared ahead of time, placed in the fridge then baked when ready for dessert?
Hi Marianna, I haven’t tried to advise on an outcome. I worry if the batter sits it will deflate and no longer rise. If you do an experiment, let me know how it goes.
Can I use dark chocolate chips for the lava cake? Also can I use gluten free flour?
Hi Anna, 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 personally tried using gluten-free flour yet, but if you do try, I would love to know how it goes!
Bought the good chocolate. Recipe is simple and quick. Will watch my baking time next time as there was not much lava after 12 minutes. My mistake was also putting the ramekins on a pan that was already in the oven causing them to bake very quickly from the bottom. Next time Ill no better…. but good recipe and easy to make. Just needs some small details corrected on my part.
Thanks for sharing that with us, Dale. I’m sure it will already be perfect next time!
This looks soooo delicious! But I dont have ramekins. Do you think it will work using a muffin pan?
Hi Hiba, I haven’t tested that, but it may work. If you experiment, I would love to know how you like it.
Can you make ahead of time and bake them later?
Hi Paul, I haven’t tried that to advise on an outcome. If you do an experiment, let me know how it goes.
Curious about the same thing…did you try it?
I sit here with a big smile on my face (where else would it be?) watching your video..Chocolate Lava Cake! Thanks for making me believe I can do this!
You’re welcome and yes, you can definitely follow my recipes successfully too!
Made these for Valentine’s Day and they were amazing! Your recipes always turn out and I’m a huge fan! My kids and boyfriend scarfed them down. Thank You!!!
Side note – I did make them about two hours in advance before baking them and they turned out great.
Perfect! I’m so glad it was a success. Thanks for sharing that with us!
Hi Natasha! I wish I could give 100 stars to this recipe. Made it for Vday today and my friends and family absolutely loved it!
I made the batter 4 hrs before baking time and keep the prepped ramekins in the oven.
Then when I wanted to serve them went abt preheating and baking. They came out perfect.
My pictures don’t do any justice to the taste and joy but would love to share theme
Thank u so much! Happy love day to you and your family from Texas!
Awesome! Thank you so much for your perfect review, I’m just very happy that you loved this recipe. I appreciate your good comments and feedback!
I made half the recipe and used cupcake pan and I got four lava cakes. They were just the right size for me. They were delicious, but next time, I may cook for one minute less. I think my oven may run a little hot. Great recipe and will make again for sure.
Sounds like a great plan, Denise. Glad you enjoyed this recipe!
Hi Natasha! First I just wanted to say I love your recipes and I’m a big fan 🙂 I had a question about the lava cakes – can I make the batter ahead of time and prep the ramekins with the batter before baking them? I want to bring them to my mother-in-law’s house, but I want to bake them and serve them fresh if possible. What do you think?
Hi Andrea, I haven’t tried making the batter ahead that way personally but one of my readers reported great results making the batter ahead and baking the next day.
Thank you so much! I’ll let you know how it goes 🙂 Happy Valentine’s Day!
Hi Natasha! 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! Thanks for this wonderful recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Juste love this recipe…made it for Valentines …all your recipes are amazing…I try others,but always end up coming back to yours for the simple and wholesome ingredients
Aww, that’s the best! Thank you so much for sharing that with me, Catherine. I’m all smiles
Hi Natasha, can I make these ahead and keep in fridge til ready to bake? Love your recipes and videos.
Hi Mary, I haven’t tested that to advise; please let me know if you experiment. 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. Hope you’re doing well. I am your fan from Pakistan.
I have a query regarding your recipe of ‘Chocolate Lava Cake’, what if I’m running short of chocolate chips, can I use chocolate chunks instead?
Waiting for your reply. Thank you
Hi Madiha, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natash,
Just to let you know that when I change the number of the serving on this recipe the conversion doesn’t look right for the sugar and salt both say .38 cups/tsp.
Hi Crystal, the converter will convert straight across with exact amounts. Unfortunately, we can’t plug in a cook’s intuition there.
I made it tonight and it came out so delicious. Thank you for easy recipes.
You are very welcome, I’m glad you loved them!
I tried it and it’s so good. I feel like I should make these for my family and I have a request can you make caramel flan?
Hi and thank you for the suggestion. I will add it to my list.
Loved it so much that I translated the recipes for mom and some friends into Russian 🙂 Is there a variation of this recipe to bake one big chocolate lava cake?
Nice to know that, Kristina! I don’t have a variation for something larger but if you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
Tried these yesterday and they were amazing, thank you for the recipe
I’m just wondering if we can microwace them the second day, will there still be lava or will they harden up?
Thank you
Hi Dina, I’m glad you liked this recipe. 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.
Perfect, thank you so much for replying
Thank you for all your amazing recipes!!
I definitely have to try this lava cake.
Can I storage them on the ramekins in the fridge and reheated them latter?
If yes, for how long can be storaged?
You are most welcome, Olga. 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.
Natasha
Thank you for all the wonderful recipes that you share.
You are fresh,exciting and easy to follow. My husband has even started copying recipes that you post. I have learned so much from you.
HI Brigitte, you are most welcome. I’m happy to know that you and your family have been enjoying my recipes!
Hi, we just made these tonight for new years eve and they were absolutely perfect. I followed the recipe as is except the baking time was 10 since my oven runs hot. perfectly molten centre, decadent and not too sweet. Easy to make and unmolding was a snap.
That’s just awesome! Thank you for sharing your wonderful review!
Delicious! I used 8oz ramekins and I left them in for 11 minutes. Next time will try 10minutes. They did have some lava but would like more next time. Will definitely make these again and again!!
Sounds great, Irene! Thank you for your wonderful comments and review.
These were really good! I overdid them a little which was annoying because we didn’t get the lava-y effect. But they were awesome.
I’m so glad you enjoyed it, Lily! I hope you try it again soon!
Whats is the quantity to make 1kg of lava cake?
I haven’t tested it that way but you can scale the recipe up and down by clicking on servings in the recipe card.
I forgot to take a picture but I made these tonight. Excellent dessert. I will make these again. Love your recipes.
That’s so great! I’m happy you enjoyed this recipe, Rita!
I baked the lava cakes. I didn’t have the lava in the middle . I used 6oz ramekin I baked them for 12 mins. Did I bake them too long.
Hi Diane, that is possible. I recommend also checking your oven settings to see if it needs calibrating, your oven may be running hotter. We follow the recipe instructions exactly and get a lava center.
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, just replying about making in advance. I have made them and stored them overnight and gotten the same consistency the next day. Seems like the butter and chocolate harden them enough to where the eggs don’t become gross. One of my go-to make ahead recipes when I have company over . Thanks!
That’s nice to know. Thank you so much for sharing that with us!
Can you freeze the batter?
Hi, I haven’t tried freezing this.
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!