Chocolate Lava Cakes have a signature molten chocolate center that flows like lava when you cut into the cake. It has been popularized by restaurants, but homemade lava cakes are so easy to recreate (watch the video tutorial) and taste even better!
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Chocolate Lava Cakes Video Tutorial
I hope this Chocolate Lava Cake recipe becomes a new favorite Valentine’s Day dessert for you. My kids love this dessert too since there is a fun surprise inside. And who can resist chocolate?
What are Lava Cakes?
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.
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!
Pro Tips for the Best Chocolate Lava Cakes
- Start with a hot oven. Make sure it’s fully preheated so the outside rises and bakes quickly. I use an oven thermometer to ensure my oven has fully preheated.
- 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 determine the exact baking time for your specific oven (some ovens run hotter or cooler) to ensure you achieve 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
- 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).
- Over a double boiler, melt together butter and chocolate chips then remove from heat and set aside.
- 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.
- 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.
- 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.
What is the Best Ramekin Size for Lava Cakes?
- 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 (what I used in the video above) will yield 4 taller and narrower cakes and should be baked 10-12 minutes, or you could do 5 cakes for 8-10 minutes.
How to Serve Chocolate Lava Cakes
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. For extra decadence, drizzle with Butterscotch Sauce or top with Homemade Whipped Cream and Chocolate Ganache.
These are surprisingly simple to make, and they are irresistibly good. Maybe I’m biased, but I think they are better than restaurant desserts, for the perfect date-night-in. I hope you love these Chocolate Lava Cakes.
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
- Preheat the oven to 450˚F. Grease your 8-oz ramekins* with butter and dust the inside with flour, tapping out excess flour, just like you would with a cake pan.
- Create a Double Boiler: 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 8 Tbsp butter. Keep the 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 the 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 the warm chocolate mixture into the egg mixture, along with 1 tsp of 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 with a scoop of ice cream if desired.
Notes
Nutrition Per Serving
More Valentine’s Day 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.