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!

Chocolate Lava cake dusted with powdered sugar with molten center and served with ice cream and berries

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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.

Ingredients for molten chocolate lava cake with chocolate chips, eggs, butter, sugar, salt, flour and vanilla extract

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.

Chocolate lava cake up close showing molten chocolate center

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).

Preparing ramekins with butter and flour

2. Over a double boiler, melt together butter and chocolate chips then remove from heat and set aside.

Melting chocolate and butter over double boiler

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.

Step by step photos how to make chocolate lava cake batter

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.

Chocolate cakes in ramekins before and after baking

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.

Chocolate lava cake topped with vanilla ice cream on a plate with berries

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.

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.

Natasha's Kitchen Cookbook

Molten Chocolate Lava Cakes

4.97 from 86 votes
Chocolate Lava cake dusted with powdered sugar with molten center and served with ice cream and berries
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.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 people
  • 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

*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)

Nutrition Per Serving

579kcal Calories40g Carbs8g Protein44g Fat25g Saturated Fat242mg Cholesterol189mg Sodium281mg Potassium4g Fiber28g Sugar970IU Vitamin A57mg Calcium4mg Iron
Nutrition Facts
Molten Chocolate Lava Cakes
Amount per Serving
Calories
579
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
242
mg
81
%
Sodium
 
189
mg
8
%
Potassium
 
281
mg
8
%
Carbohydrates
 
40
g
13
%
Fiber
 
4
g
17
%
Sugar
 
28
g
31
%
Protein
 
8
g
16
%
Vitamin A
 
970
IU
19
%
Calcium
 
57
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: chocolate lava cake
Skill Level: Easy
Cost to Make: $
Calories: 579

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Jacqueline
    March 23, 2024

    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,,?

    Reply

    • NatashasKitchen.com
      March 23, 2024

      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.

      Reply

  • Janelle
    February 14, 2024

    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!

    Reply

    • Natasha's Kitchen
      February 14, 2024

      Thank you for your lovely comments, Janelle. So happy to hear that you love this recipe so much!

      Reply

  • Terri
    January 22, 2024

    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 🙂

    Reply

    • Natasha's Kitchen
      January 22, 2024

      Hi Terri, thank you for your awesome feedback. I’m happy to know that you enjoyed it!

      Reply

  • Madeline
    December 27, 2023

    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

    Reply

    • NatashasKitchen.com
      December 27, 2023

      That sounds amazing. Thank you so much for sharing that with us, Madeline!

      Reply

  • Greg
    November 13, 2023

    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!

    Reply

    • NatashasKitchen.com
      November 13, 2023

      That’s wonderful, Greg! Thanks so much for sharing.

      Reply

  • Linda
    September 8, 2023

    Natasha,

    If I use four 10 oz ramekins do I use the same measurements as in your recipe?

    Reply

    • Natashas Kitchen
      September 8, 2023

      Hi Linda, if you use 10oz ramekins you will likely have a thinner cake.

      Reply

    • Linda
      October 8, 2023

      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!

      Reply

      • Natasha's Kitchen
        October 8, 2023

        Thank you for sharing. Great to hear that you enjoyed it!

        Reply

  • Ashley
    March 15, 2023

    Hi Natasha! Instead of buttering and flouring the ramekins, can I use the PAM baking spray that has flour included in it instead?

    Reply

    • NatashasKitchen.com
      March 15, 2023

      Hi Ashley! I think that could work. Let us know how it works if you try. 🙂

      Reply

  • Ashley
    March 14, 2023

    Hi Natasha! I am wanting to make this recipe but quick question: Would the cakes still be molten if refrigerating after baking?

    Reply

    • Natasha's Kitchen
      March 14, 2023

      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.

      Reply

  • Veronica J Jimenez
    March 3, 2023

    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 🙂

    Reply

    • NatashasKitchen.com
      March 3, 2023

      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!

      Reply

  • Bonni
    February 14, 2023

    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!

    Reply

    • Natashas Kitchen
      February 15, 2023

      Hi Bonni, I haven’t tested that to adcise. If you experiment, let me know how you liked the recipe.

      Reply

  • Abby
    February 12, 2023

    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!

    Reply

    • Natasha's Kitchen
      February 12, 2023

      No worries, your comments, and feedback are great! Thanks a lot for sharing that with us.

      Reply

  • Sherly
    February 7, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 7, 2023

      Hi Sherly! That’s great! I’m so glad you found my channel. I appreciate the love and support. Thank you for sharing.

      Reply

  • Susan Beeson
    October 19, 2022

    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 ❤️

    Reply

    • Natasha's Kitchen
      October 19, 2022

      Yay love it! Thanks a lot for sharing that this recipe was a huge hit!

      Reply

  • Pittsburgh Jack
    September 24, 2022

    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!

    Reply

    • NatashasKitchen.com
      September 24, 2022

      How fun! I’m glad it was enjoyed. Thank you for sharing.

      Reply

  • Rayyan
    July 24, 2022

    Hi I have a question do the eggs in this recipe have to be cold or at room temperature

    Reply

    • Natashas Kitchen
      July 25, 2022

      Hi Rayyan, I used them right out of the refrigerator.

      Reply

  • Nadia
    June 22, 2022

    Hi Natasha,

    Can you make this with Nutella instead of chocolate chips?

    Reply

    • Natashas Kitchen
      June 22, 2022

      I haven’t tested that but I think it could work, Nadia! If you experiment, let me know how you liked the recipe!

      Reply

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