Molten Chocolate Cakes
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Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.
Molten chocolate cakes—also known as chocolate lava cakes—are a dream for chocolate lovers: rich, individual chocolate cakes with irresistibly molten centers. The original recipe was created by master chef Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be enticingly warm and pudding-like. Surprisingly, molten chocolate cakes are easy enough for even the novice baker to make at home. What’s more, they can be prepared ahead of time, stored in the fridge, and then baked at the last minute. The key is to serve them right out of the oven; if they sit too long after baking, the molten centers will cook through.
“I made this for a dinner party, and it turned out perfectly…All my guests raved about it, and it is a wonderful stress-free dessert because it can be made ahead of time.”
What You’ll Need To Make Molten Chocolate Cakes
- Butter: Gives the cakes a rich flavor and smooth texture, plus more for buttering the ramekins.
- Bittersweet Chocolate: Bittersweet chocolate offers a deep, rich chocolate taste. The quality of chocolate significantly impacts the flavor of the cakes, so use a high-quality brand, such as Ghirardelli or Guittard—it makes a difference!
- Eggs + Egg Yolks: Provide structure and richness to the cakes. The additional yolks make the cakes extra rich.
- Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
- Vanilla Extract: Adds warmth and complements the chocolate flavor.
- Salt: A small amount helps balance the sweetness and intensify the chocolate flavor.
- All-Purpose Flour: Gives the cakes structure, but only a small amount is used to keep them moist and fudgy.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
You’ll need six oven-proof 6-ounce ramekins for the recipe, which you can find at any kitchen store. If you have ramekins that are slightly larger, the recipe is still doable, but you’ll likely need to add a minute or two from the baking time (and this will also impact the number of servings you get from the batter).
Begin by buttering the ramekins liberally to ensure the cakes release easily.
Melt one stick of butter and add the chopped chocolate to a medium bowl.
Stir until the chocolate is melted and smooth. If a few chunks of chocolate remain, place the bowl back in the microwave for 20 seconds, then stir again.
In a small bowl, whisk together the eggs, egg yolks, brown sugar, salt, and vanilla extract.
Beat until pale and thick, about 4 minutes.
Add the flour and melted chocolate mixture (the chocolate mixture sinks to the bottom).
Gently fold to combine.
It will deflate a bit—that’s okay.
Spoon the batter evenly into the prepared ramekins.
Bake for 10 minutes in a 450°F oven.
They’ll puff up just over the edge of the ramekins when done. Be sure not to overcook them, or the centers won’t be molten. Let the cakes sit in the ramekins for a minute, then carefully invert them onto plates.
Dust with confectioners’ sugar and serve with vanilla ice cream or sweetened whipped cream and fresh berries.
Make-Ahead Instructions
The batter can be spooned into the ramekins, covered, and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature, and proceed with the recipe.
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Molten Chocolate Cakes
Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.
Ingredients
- 1 stick (½ cup) unsalted butter, plus more for buttering the ramekins
- 6 ounces bittersweet chocolate, chopped, best quality such as Ghirardelli
- 2 large eggs
- 2 large egg yolks
- ¼ cup plus 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons all purpose flour
For Serving (optional)
- Confectioners' sugar
- Vanilla ice cream
- Sweetened whipped cream
- Berries
Instructions
- Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
- Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
- In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
- Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.) Dust with confectioners' sugar and serve with vanilla ice cream or sweetened whipped cream and berries, if desired.
- Make-Ahead Instructions: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Take them out of the fridge about 30 minutes before baking so they come to room temperature.
Nutrition Information
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- Per serving (6 servings)
- Calories: 416
- Fat: 31 g
- Saturated fat: 18 g
- Carbohydrates: 35 g
- Sugar: 29 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 85 mg
- Cholesterol: 174 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These look amazing! I’m going to make tomorrow, but I only have milk chocolate chips and unsweetened cocoa powder on hand. Would you recommend one over the other? If it’s cocoa powder, can you advise on the amount? Thanks so much, can’t wait to try these!
Hi GMC, I haven’t made these with chocolate chips (or milk chocolate in any form), but I would go that way instead of the cocoa powder. The finished cakes may not be quite as rich but they should still be good. Please let me know how they turn out!
Best molten chocolate cakes I have made (and I have tried lots)! The method and timing are perfect. I have substituted gluten free flour and still had great results!
That is wonderful that you had good luck with gluten free flour. Which one did you use? By the way, Jenn, this recipe showed up in the NY Times years ago, when he first featured these. I had made them over and over when I wasn’t gluten free. They are foolproof! Thanks for the reminder of the recipe. We are cooking for ourselves tomorrow night for Valentine’s Day, and I’m in charge of a chocolate dessert.
I only have a 10oz ramekin. Any suggestions?
Hi AS, It should work, but keep in mind that you’ll get fewer servings with bigger ramekins. I’d recommend baking them for about 13 to 15 minutes, but keep a close eye on them. Hope you enjoy!
I’ve made this several times and my goodness, nothing comes close. I am wondering though, instead of standing with a hand mixer for 4 minutes, can I mix the eggs and sugar in a stand alone mixture with a whisk attachment instead? Wasn’t sure if using a whisk attachment for that portion is ok so wanted to ask.
Thanks!
Glad you like these, Seema! Yes, a mixer with the whisk attachment will work here. 🙂
Thank you! Also one more question, can these be frozen for a few days after they’ve been baked? Or can the batter be frozen in the ramekins and then be baked a few days later?
Hi Seema, You can freeze them unbaked and put them in the oven frozen; they’ll take a few more minutes to cook.
We made this tonight, and it was perfect! I was worried that the inside wouldn’t be molten, but it was! Just as good as our favorite restaurant, if not better. The chocolate flavor was rich and delicious. They came out of the ramekin’s easily. I followed the instructions to the letter, and wouldn’t change a thing. Just note we only got 4 servings.
I am going to make your recipe for Valentine’s Day. I have a Wolf Steam oven that I was going to use the steam setting at 210* for 10 min. I’m will make a “test” batch in advance. Let me know your thoughts.
Hi Samantha, I have never cooked in a steam oven so I’m not sure how you’d adjust the cook time, or if you’d need to. Sorry I can’t be more helpful…I’d love to know how it turns out!
I stuck with your recipe exactly and it turned out faboulously! I’m already making it again. Thank you!
Hi Jen! I’m planning to make this for Valentine’s Day but I won’t have time to make the batter before dinner. How far in advance would you be comfortable leaving the batter in the ramekins in the fridge? Is 24 hours too long
Thank you!
Hi Flo, I think you could get away with refrigerating them for 24 hours. Just make sure they’re covered while in the fridge so they don’t form a film on top. Hope everyone enjoys! 🙂
I have tried several molten chocolate cake recipes and yours is by far, the best! The cakes popped out of the ramekins easily and were gooey inside, but not runny!!
Making molton lava cakes, but only have 8oz ramekins and want to lower the temp to 425.
What your suggestions on baking time?
Happpy holidays and thanks1
Hi Karen, I’m guessing 10 to 12 minutes. Enjoy!
Hi Jenn,
I’d love to incorporate raspberries into the chocolate, any suggestions? Can’t wait to make these for the Christmas holiday. Thank you !
Hi Susan, I think raspberries would be nice here, but I’d serve them fresh on the side or on top of the cakes. A raspberry sauce would also be good.
These lava cakes made my granddaughters eyes pop! She had one in a restaurant once, then when she was at my house I made these for dessert. She couldn’t believe it! All the adults were impressed as well. It’s on the Christmas menu again this year.
I love all your recipes Jen. Have passed your site to many friends and family members. Always impressed!
Patiently awaiting more ‘delicious’ from you in 2019
The best to you and your family!
Jeanette
Canada
I have made these three times and have encountered the same problem each time. I follow the cooking time/temperature exactly, yet the top of the cake browns (some would say slightly burns). And yet after cooling, I can’t get a pretty release from the ramekin as the bottom is slightly undercooked (more lava than cake) so it doesn’t hold it’s shape. Tastes great, but would love to master the presentation. Ideas on what I could adjust?
Hi Tracy, Sorry to hear you’ve had a problem with these! It sounds like maybe they need to bake at a slightly lower temp for you so that the bottoms get more done before the tops start to brown. I’d decrease the temperature by 25 degrees. They may take a few more minutes in the oven, so keep a close eye on them. Please let me know if you get a better result!
Also, invest in an oven thermometer to make sure your oven temp is accurate. Some of us with older ovens may not have accurate temps. I know mine runs 50 degrees hot, so I always have to set my temp 50 degrees cooler!