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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Love this recipe, Jenn! They feel so elegant, and no one has to know these can be whipped up in 30 minutes. Such a beautiful base for an unlimited number of toppings/accompaniments.
wow this is great! This is a really good recipe, but I have recipe a little better than this but other than that this recipe is really good!
Hi Jenn,
My ramekins are 4oz., how long do you think I should bake them?
Thank you,
Karen
Hi Karen, Another reader commented that she used 4 oz. ramekins and baked them for 8 minutes. Hope that helps and that you enjoy!
This is my daughter’s most requested birthday dessert each year. So easy and delicious. I love it that I can make ahead and freeze them!
Just made this for my family for valentine’s day. My husband gobbled up two perfectly molten cakes….so good!! I followed the instructions exactly other than I took it out 1 minute earlier and baked it at 435 instead of 450 based on past experience of another similar recipe. Another winner and it was very easy to make! Thanks Jenn!
[ I only had 2 6oz ramekins so for the remaining I used a metal cupcake pan which was 6 oz per cupcake. Of course I didn’t think about the difference between the glass ramekin and the metal cupcake pan in terms of baking time. My bad! The glass ramekins made wonderful chocolate molten; the metal cupcake tin produced no chocolate “lava” but the cake was still wonderfully squiggy and tasted yummy. I am going to buy more ramekins literally just so I can make this again without using the cupcake pan.]
Hi Jenn,
This is the second time I made this. Last New Year’s Eve and also last night for Valentines. This is so good and very easy to make, I would like this to be handy that I could just grab it and bake. Do you think I can prepare this ahead put in ramekins and freeze, and bake the time I need? Because these are good when they just come out of the oven. I would like to make this a lot and just freeze it. And whenever I need it, it’s handy and ready. Or any suggestions?
Thank you for sharing the recipe 😍
Rose G.🌹
So glad you like them, Rose! Yes, you can freeze them raw and put them in the oven frozen; they’ll just take a few more minutes to cook.
Another great recipe Jenn. Followed this exactly and cakes came out perfect. Hardest part was maneuvering the cakes out of the ramekins – the tea towel tip works perfectly. Sprinkled with icing sugar and served with fresh whipped cream, vanilla ice cream, strawberries and a sprig of mint. My kids and hubby gobbled these up and said the dessert looked like it was from a fancy restaurant. This is another keeper from Jenn – thank you ❤️
I made these last night, for small dinner party with our daughter and future son-in-law. I had no idea it was his favorite dessert. I served it with raspberries and vanilla ice cream. There were none left. Excellent recipe and easy to make – thank you!
Hello, the Molten Chocolate Cake was a disaster for me! I followed the directions to a ‘T’. There was no ‘molten’ when cooked! Not sure how you ‘add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined’ and expect it to come out ‘molten’ when cooked. They were yummy but no ‘molten’! (it was blended in the mixture!) Please advise.
Hi Janice, sorry you had a problem with these! If they weren’t molteny at all it sounds like they were overbaked. I’d take them out of the oven a bit earlier if you try them again.
I have 70% chocolate bars. Should I add more sugar? Also, my ramekins are bigger. Will it work to double the recipe?
I don’t think you’ll need to add more sugar and, yes, you could get away with doubling it. Please LMK how they turn out!
I don’t have ramekins. Could I use mini bunt pans? Or do you have any other ides?
Hi Kimberly, that should work or you could use a muffin tin. Please LMK how they turn out!