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–+ servings

Molten Lava Chocolate Cake

molten lava chocolate cake
This Molten Lava Chocolate Cake is a super yummy dessert with a warm, crispy outside and a gooey, melty chocolate center. It’s easy to make and perfect for parties, family dinners, or just treating yourself. Cut into it, watch the chocolate ooze out, and wow everyone
Marina Sestan
Prep Time 45 minutes
Bake Time 15 minutes
Total Time 1 hour
Serving Size 4 cakes

Equipment

Ingredients

  • 4 oz unsalted butter plus extra for greasing ramekins
  • 2 tablespoons all-purpose flour plus extra for dusting ramekins
  • 6 oz dark chocolate use good-quality, like 70% cocoa
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • ¼ cup granulated sugar
  • ¼ teaspoon salt

Instructions

Prepare Ramekins:

  • Preheat oven to 450°F (230°C). Butter four 6-ounce ramekins well and dust with flour. Tap out extra flour. Place ramekins on a baking sheet.
  • Pro Tip: Butter and flour the ramekins well to make unmolding easy—no stuck cakes!

Melt Chocolate and Butter:

  • In a microwave-safe bowl, combine butter and chocolate. Microwave, stirring every 10 seconds, until smooth (about 20 seconds total). Let cool slightly.
  • Pro Tip: Use high-quality dark chocolate (70% cocoa or more) for the best flavor.

Beat Eggs and Sugar:

  • In a medium bowl, use an electric mixer (or hand mixer) to beat eggs, egg yolks, sugar, and salt on high speed until thick and pale (2–3 minutes with electric mixer, or 7 minutes by hand).
  • Pro Tip: Beat the eggs and sugar until they’re thick and pale for a light, airy texture.

Mix Everything:

  • Gently fold the melted chocolate into the egg mixture. Add flour and mix until no streaks remain.
  • Pro Tip: Fold gently when mixing to keep the batter fluffy. Don’t overmix!

Fill Ramekins:

  • Spoon batter evenly into ramekins. Smooth tops with a spoon or small offset spatula (optional). Chill in the fridge for 30 minutes.
  • Pro Tip: Try a piping bag to fill ramekins for less mess (optional).

Bake:

  • Place the baking sheet with ramekins in the oven straight from the fridge. Bake for 15 minutes, until edges are set but centers are soft and jiggly.
  • Pro Tip: Check cakes near the end—centers should jiggle slightly for that perfect molten center.

Cool and Unmold:

  • Let cakes cool in ramekins for 5 minutes. Cover each ramekin with a dessert plate, flip carefully, and wait 10 seconds before lifting off the ramekin.
  • Pro Tip: If a cake sticks, run a thin knife around the edge before flipping.