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