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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Jenn, I made these for a dinner party last night and they were a huge hit! For me, I would have liked LESS lava. Is there a way to have a more cake-like middle? I did cook them @450 for 10 min and it looked like the top was just getting ready to burn at the 10 min. Thank you
Hi Marcy, If they were starting to burn on top, but were a little too “molteny” for you, I might suggest reducing the oven temp a bit next time, so they can cook on the inside a bit longer without burning on the top.
Hi
How can I make it eggless?
Sorry Sonia, I don’t think this one would work without eggs!
No lava. Tasty, but they were brownies & a little burned on top. On the plus side, they rose well & did release from the ramekins easily, which is why I decided to try this recipe after having sticking issues with my old recipe. I’ll try them again with a lower oven temp &/or less cooking time.
Hi Jenn,
I will be using 8 oz ramekins. Do you think I need to change the baking time/anything else? Thanks so much. -Christine
Hi Christine, If using larger ramekins, I’d probably reduce the number of ramekins to 4 or 5, and increase baking time by a few minutes.
Hi. Thinking of trying this recipe. Would it be okay to use custard cups instead if ramekins? Thank you!
Hi Carla, I haven’t tried these in custard cups. They may not rise quite as well, but will still be tasty. If you make them, please let me know how they turn out!
It worked out well! Awesome recipe!!! Thank you.
Made them for Valentine’s Day in custard cups….delicious. Next time I would bake for 15 minutes at 425 degrees.
I have to add that I bought the wrong size ramekins, I think they were 12 oz. I made three cakes instead of six and we shared….it was still perfect! I baked 13 minutes instead of 10. 🙂
LOVED THIS!!! The recipe is perfect and foolproof. Thanks, Jen, for another amazing recipe!
ARGH! I under cooked them and the bottom and top separated as I was taking them out of the ramekins! So, it was more of a puddle of yummy goodness (with vanilla ice cream, of course) than a lava cake. I left them in the oven for 10 minutes but maybe my oven is funky…still five stars because I had to restrain my family from licking their plates…I’ve got two left in the fridge and will try again this evening..
ARGH!! AGAIN! This time I left them in the oven for too long! Not that anyone complained about the flavor! But, my son did say that I needed to try again, preferably as soon as possible…
Making this now…I’m sure it will be just a delicious as everything I have made that you have posted!
Thanks for all of the delicious inspiration!
I made these this evening. Great tasting but no lava though. I then realized that I did not pay close enough attention and added the flour to the egg and sugar mixture instead of adding the flour after I mixed the egg mixture…Could this be where I went wrong…? Thank you.
Hi Susan, Possibly, but it could also be that your oven was a little too hot or they cooked a little too long. Next time, reduce the cook time by a few minutes.