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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Hi Jenn,
I would like to make this dessert for Christmas dinner however I have 7oz ramekin dishes and need to make 9 servings.
Should I double or triple the recipe and how long would you recommend cooking with a slightly larger dish?
Thank you!
Claudia
Hi Claudia, I’d double it (but still only fill the ramekins halfway) — and I’m guessing they’ll just need an extra minute or two in the oven. Merry Christmas!
These molten chocolate cakes are delicious gooey indulgences. They aren’t too sweet and are terrific with vanilla ice cream and raspberries on the side. I live at a high altitude and baking for 10 mins is a little too long. I find 8 mins works great.
Hi Jenn,
Do you think I could bake them in a large muffin pan? I suppose they would be more than 6 and I need to adjust the time in the oven. If you think this is doable, how long do you think I should keep them in the oven for? Thanks. Lara
Hi Lara, what size muffin tin are you referring to? A standard muffin tin or one for jumbo muffins?
Would it work to cook these in a standard 12 muffin tin?
Yep – that’ll work. Enjoy!
I have only 4 6 oz. ramekins… should I fill to the top or leave some room, since I will have extra. My family is not huge dessert eaters so 4 would be plenty. Thanks Jenn.
I wouldn’t overfill them because they will already puff over the edges. You could keep the extra batter overnight and make two more the following day! Hope everyone enjoys. 🙂
Hi Jenn, Any idea why my chocolate molten cakes didn’t rise to the top of the ramekins. I used 6 oz ramekins. I stored them in the refrigerator and brought them to room temp before baking. Thanks for your help. Maria
Hi Maria, Did you beat the egg mixture for the full 4 minutes?
I beat my eggs for 4 minutes, but didn’t notice until after I added the chocolate and looked at your pictures that mine were not as pale as your mixture. Now I’m afraid they won’t turn out right.
How did they come out Christy?
Can I substitute the bittersweet choc for semi sweet?
Sure, Nav – that’ll work.
These were incredible. Made for my boyfriend and I, prepped the ramekins and refrigerated earlier in the day, let come to room temperature while we had dinner. Topped with powdered sugar, a scoop of raspberry sorbetto and a little whipped cream. He still raves about them weeks later!! Definitely a keeper (him and the recipe 😉 )
Hello- can these be cooked a day before serving & kept in fridge or freezer? How do you suggest warming them up at serving time?
Thanks- William
Hi William, These really can’t be baked in advance, but you can do all of the prep ahead of time and store them in the fridge so they’re ready to pop in the oven right before serving. Enjoy!
Just tried this, I didn’t have the chocolate listed in the recipe and substituted chocolate chips, and used salted butter as I didn’t have unsalted. Hands down the best chocolate molten cake I have ever had and so easy to make following the directions. Whole family loved it and wanted more.
Hi, I’m trying to make these for a Mother’s Day dinner but I believe my ramekins are 4 oz. Would I still fill only half-way? How long would I cook for? Should I reduce the oven temperature?
Hi Nancy, Yes, I’d still fill them about half-way. The oven temperature can remain the same, but the baking time will be slightly shorter. Another reader that used 4 oz. ramekins said she baked them for a little over 8 minutes. Hope you enjoy!
I really appreciate you taking the time to get back to people with their questions. I’m sorry but I have one more…you say to use a hand mixer. Is there a reason why you are not using a stand mixer or is it ok to use a stand mixer as well?
No need to apologize- I’m happy to answer questions! You can get away with either mixer here. If you use a stand mixer, just adjust the speed down a little. Hope you enjoy!
Thank you. These came out so good and as soon as my husband and I took them out to our guests, served with raspberries, powdered sugar and vanilla ice cream, you heard everyone going “WOW” and then once they tasted them and saw the nice chocolate deliciousness coming out, you could only hear the “hmmmm” throughout the table. Needless to say, all plates were completely cleaned up by the time we picked up dishes. Thanks for helping make my dinner extra special with your fabulous recipes.