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 rich individual chocolate cakes with oozing 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
Find the printable recipe with specific measurements below.
- 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.
- 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, which complements the chocolate.
- Vanilla Extract: 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.
How to make Molten Chocolate Cakes
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 the 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.
Next, combine the eggs, egg yolks, brown sugar, salt and vanilla extract in a bowl.
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. (If you’re not ready to bake the cakes right away, you can cover the ramekins with plastic wrap and store them in the fridge; just bring them to room temperature before baking.)
They’ll puff up just over the edge of the ramekins. 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 berries.
Frequently Asked Questions
Yes, 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.
Use the a good-quality bittersweet chocolate, such as Ghirardelli or Guittard. It makes a difference!
Achieving the perfect molten center in a chocolate cake can be a challenge, mainly because every oven is different and, unlike other cakes, you can’t tell by looking at them. The typical baking is about 10 minutes, but it’s a good idea to start checking a couple of minutes before the suggested time, as even a minute too long in the oven can result in an overcooked center.
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- Chocolate Cream Pie
- Chocolate Cupcakes with Creamy Chocolate Frosting
- Chocolate Bundt Cake
- Chocolate Mousse
- German Chocolate Cake
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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I made this recipe yesterday for Valentine’s Day. It was AMAZING! I did cut the recipe in half as I only needed for 2 people. I used 8 oz. Ramekins so adjusted cooking time to 13 minutes. It came out delicious! I may try to cook for 12 minutes next time to compare how ‘gooey’ the inside is with 1 minute less cooking time. Jen never disappoints ☺️
Finally got this right after 2 fails. Every attempt was following the batter recipe exactly.
First try I used 3 6oz ramekins and 1 8oz. You can imagine the results. All were mush.
Second try was with 2 8oz ramekins and cooking for 12 minutes. Mush but not quite as bad. That being said by the way, there wasn’t anything left on the plates by my testers.
Third try was two nights ago only difference was cooking time. Went for 16 (yes 16) minutes. Perfect, so now I have my benchmark. I like the larger ramekins because it’s usually just the queen, myself and one set of our adult kids when I make them, so they are great for sharing. I also usually make them in the morning when I’m going to cook them, in Jenn’s instructions she says to put the batter in the ramekins then cover them, remove for 30 minutes then bake. I followed this verbatim for the ones that turned out great as well. Now I just need to come up with a Bailys sauce. Thanks Jenn, site is great as always.
Jon
US Navy Retired
It became fluffy cupcake… what did I do wrong?
Hi Yuka, I’m sorry this didn’t come out well for you — it sounds like they were a bit overbaked.
Can you use unsweetened chocolate? It’s all I have on hand.
I wouldn’t recommend it — sorry!
I’ve made these a couple of times and my husband loves them!! Thank you for the recipe. I am wondering if I can substitute the butter for margarine?
Hi Meira, I haven’t made these with margarine, but I suspect it should work. Just make sure you use margarine that comes in stick form.
Have made several of your recipes and all were great… until this one. After 10 minute in oven no rising of cake at all…left in another 5 minute and rose 2/3 of the way but dried the cake out and followed recipe to the letter…
Hi Jim, I’m sorry you had a problem with these! Did you use 6 ounce ramekins?
Love this recipe! I have milk chocolate wafers in the house that need to be used up…should I make any adjustments to the recipe? Thanks so much ❤️
Glad you like it! I’d cut the brown sugar back by a tablespoon so the cakes aren’t too sweet.