Molten Chocolate Cakes

5 stars based on 41 votes

molten chocolate cakes

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 wonderfully warm and pudding-like. Surprisingly, they’re 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.

You’ll need six oven-proof 6-ounce ramekins for the recipe, which you can find at any kitchen store. Begin by buttering them liberally to ensure the cakes release easily.

Next, chop up your chocolate.

Melt one stick of butter and add the chopped chocolate to the bowl.

Stir until the chocolate is melted and smooth.

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.

And gently fold to combine.

It will deflate a bit — that’s okay.

Pour the batter into the prepared ramekins and bake for 10 minutes. (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 invert them onto plates.

Dust with confectioners’ sugar and serve with vanilla ice cream and berries, if desired.


My Recipe Videos

Molten Chocolate Cakes

Servings: 6
Total Time: 30 Minutes


  • 1 stick (1/2 cup) unsalted butter, plus more for buttering ramekins
  • 6 ounces bittersweet chocolate, chopped, best quality such as Ghirardelli
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup plus 2 tablespoons light brown sugar, packed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons all purpose flour


  1. Preheat the oven to 450 F degrees. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
  2. 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.
  3. In a medium bowl, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes using a hand mixer. 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).
  4. 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 1-2 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 with vanilla ice cream or sweetened whipped cream. (Make-ahead note: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Just be sure to take them out of the fridge about 30 minutes before baking so they come to room temperature.)
Once Upon a Chef - The Cookbook - Get your copy now!

Reviews & Comments

  • I have 9oz ramekins that say highest oven temp is 400F. Is there a way to make this recipe using a 400F oven?

    - P on August 25, 2018 Reply
    • Yes, I think it will work, but keep in mind that you’ll get fewer servings with bigger ramekins. I’d recommend baking them for about 15 minutes, but keep a close eye on them. Hope you enjoy!

      - Jenn on August 28, 2018 Reply
  • Hi Jenn! I don’t have any ramekins so would I be able to use a standard 12 cupcake tin? Would the cooking time be the same and how much would I have to fill them up? Thank you in advance! 🙂

    - Matthew on August 12, 2018 Reply
    • Hi Matthew, That should work — I’d fill them about 3/4 full.

      - Jenn on August 16, 2018 Reply
  • Hi, How do you assure they pop out? I have done this recipe and they did not pop out.

    - Brian on June 10, 2018 Reply
    • Hi Brian, the key to getting them to release from the ramekins is to generously coat the ramekins with butter. Did you do that when you tried these?

      - Jenn on June 11, 2018 Reply
  • 5 stars

    Absolute perfection.

    - Beth C. on April 14, 2018 Reply
  • Hi Jenn! If I make them in muffin/cupcake tins, is the cooking time going to be the same? thank you!

    - Stephanie on March 29, 2018 Reply
    • Yes, the cooking time should be about the same; just keep an eye on them. Enjoy!

      - Jenn on March 29, 2018 Reply
  • 5 stars

    So good !! My kids love it !!

    - Paty CF on March 27, 2018 Reply
  • 5 stars

    Made this for Valentine’s Day and was perfect. The chocolatey lava was perfect with the dark chocolate not too sweet and overpowering. I made them in little heart shaped ramekins and they turned out amazing. Will definitely make these again and the recipe is fantastic as it; no changes needed! You will not be disappointed!

    - Cathy Madden on March 1, 2018 Reply
  • 5 stars

    Made these for Valentines Day for my family. They were easy to make and what a payoff! Tasted just like the flourless chocolate cake I ordered in a restaurant. I served them with raspberries and a small scoop of vanilla ice cream. I put three uncooked ones in the refrigerator, brought them to room temperature today and cooked them. They were still great. My 19 year old son was impressed and shared a pic with his friends. I’m planning to make this again when I have my friends over for dinner.

    - Kimberly on February 18, 2018 Reply
  • 5 stars

    I have tried many recipes for Molten Chocolate Cakes, and this is by far the best! I will stick with this one from now on. My search is over. Highly recommend for quality of product and ease of method plus great instructions. Great molten center and delicious crust portion. I served with both a high quality vanilla ice cream on the side of the plate and a small bit of whipped cream right on top with one strawberry sliced in a fan.

    - AM Garner on February 14, 2018 Reply
  • I have 2-16oz and 6-2oz ramekins. Would either of these options work? If so, how long would you recommend for the cooking time?

    - Kathryn on February 13, 2018 Reply
    • Hi Kathryn, The 16 oz. ramekins should work, but will probably give you just 2 servings. They will probably take about 1.5 times the normal time in the oven, so I’d check them at 12 – 15 minutes. Enjoy!

      - Jenn on February 14, 2018 Reply
  • 5 stars

    Made this for my hubby and son for Valentines Day. Didn’t change a thing and they turned out absolutely stunning. Had heart shaped ramekins which made them even prettier to present. Thanks for an amazing dessert Jenn…

    - Cathy M. on February 13, 2018 Reply
  • I have 9 oz ramekins. How full should I fill them and do I need to adjust baking time? Thank you!

    - Tonya on February 11, 2018 Reply
    • Hi Tonya, I would fill the ramekins just under halfway. I suspect they’ll take an extra minute or so in the oven. Hope you enjoy!

      - Jenn on February 12, 2018 Reply
  • Can I prepare the batter a day in advance and keep it in the fridge overnight? Thank you!

    - Vanessa on February 8, 2018 Reply
    • Yes, Vanessa — The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Just be sure to take them out of the fridge about 30 minutes before baking so they come to room temperature.

      - Jenn on February 8, 2018 Reply
  • Sounds wonderful but I can’t find what heat for the oven nor for how long. Probably being thick but please help!

    - Diana Lovell-Pank on February 7, 2018 Reply
    • Hi Diana, no worries – the oven should be set to 450 F and baked for about 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Hope you enjoy!

      - Jenn on February 7, 2018 Reply
  • Question….Do these cakes need to be served hot or does it matter?

    - Becky on February 7, 2018 Reply
    • I definitely think they’re best hot, but you could serve them at room temperature. (They won’t be gooey, though, like they are when served hot.)

      - Jenn on February 7, 2018 Reply
  • I’m a big fan of your recipes. These look amazing! Have you ever tried them with nondairy margarine (like Earth Balance)? Some members of my family cannot eat dairy.

    - Sharon on February 7, 2018 Reply
    • So glad you like the recipes, Sharon! I can’t say that I’ve ever made these with anything but butter, so I’m not sure how it would impact them – I’m sorry! Please LMK how they turn out if you do try them with a non-dairy alternative.

      - Jenn on February 7, 2018 Reply
  • Can I use white sugar or dark brown sugar?

    - Lia on February 3, 2018 Reply
    • Dark brown sugar should be fine. Hope you enjoy!

      - Jenn on February 4, 2018 Reply
  • Hi Jen I want to make this chocolate molten cake but I want to use the Nordic crown bundt cake pan should double the recipe or is it fine the way it is?

    - Toni on December 26, 2017 Reply
    • Hi Toni, I’m not sure how this recipe will work in a bundt pan but if you want to try it, I’d definitely double or even triple the recipe.

      - Jenn on December 27, 2017 Reply
  • 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 on December 22, 2017 Reply
    • 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!

      - Jenn on December 22, 2017 Reply
  • 5 stars

    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.

    - Karen Hildebrandt on December 2, 2017 Reply
  • 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

    - Lara on November 5, 2017 Reply
    • Hi Lara, what size muffin tin are you referring to? A standard muffin tin or one for jumbo muffins?

      - Jenn on November 7, 2017 Reply
      • 5 stars

        Would it work to cook these in a standard 12 muffin tin?

        - Joa on February 20, 2018 Reply
        • Yep – that’ll work. Enjoy!

          - Jenn on February 20, 2018 Reply
  • 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.

    - Cathy on November 2, 2017 Reply
    • 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. 🙂

      - Jenn on November 2, 2017 Reply
  • 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

    - Maria on October 9, 2017 Reply
    • Hi Maria, Did you beat the egg mixture for the full 4 minutes?

      - Jenn on October 10, 2017 Reply
  • Can I substitute the bittersweet choc for semi sweet?

    - Nav Sibia on September 21, 2017 Reply
    • Sure, Nav – that’ll work.

      - Jenn on September 22, 2017 Reply
  • 5 stars

    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 😉 )

    - Jessica on September 18, 2017 Reply
  • 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

    - William on May 24, 2017 Reply
    • 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!

      - Jenn on May 24, 2017 Reply
  • 5 stars

    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.

    - Gabby R on May 19, 2017 Reply
  • 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?

    - Nancy A on May 9, 2017 Reply
    • 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!

      - Jenn on May 10, 2017 Reply
      • 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?

        - Nancy A on May 11, 2017 Reply
        • 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!

          - Jenn on May 12, 2017 Reply
          • 5 stars

            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.

            - Nancy A on May 15, 2017
  • 5 stars

    Made these for my birthday. They were delicious!

    - Elly on March 2, 2017 Reply
  • 5 stars

    Made these last night, and they were absolutely delicious! I ended up eating two 🙂 paired with vanilla bean gelato and dusted with powdered sugar. The centers were molten-y but didn’t have quite the lava flow I was expecting. I think I may have over-beat the egg mixture because the batter was quite thick. I will try less mixing and bake time 8-9 minutes next time.
    All your recipes turn out great, and I especially loved this one!

    - YT on February 15, 2017 Reply
  • 4 stars

    I made these tonight for Valentines Day and they were delicious but not much lava. I did 9 minutes and decided to take them out just because they were starting to look over cooked. Next time I would try 8 minutes. The taste was great! I served with vanilla ice cream and raspberries, just like the pic ?

    - Daniella on February 14, 2017 Reply
  • 5 stars

    Any reason not to just leave them in the ramekins and serve them that way?

    - Susan on February 14, 2017 Reply
    • Hi Susan, it’s perfectly fine to eat them right out of the ramekins. Enjoy!

      - Jenn on February 15, 2017 Reply
  • Hi Jenn, Could this be made in a soufflé or casserole dish? If so, what size and how long should it be baked? Thanks for all of your great recipes. Sharon

    - Sharon on February 11, 2017 Reply
    • I’ve never tried it this way, Sharon, but I imagine it’d work in an 8-inch baking dish or equivalent. The bake time should be about the same.

      - Jenn on February 11, 2017 Reply
  • 5 stars

    This may have been the best dessert I’ve ever made, restaurant quality. Huge hit!

    - Sara on January 30, 2017 Reply
  • 5 stars

    I tried last evening for birthday party. Should have tried a few days in advance as well. Why did the centers all sink all the way to the bottoms? Served with chocolate ganache and ice cream. Was voted to be “10” even with the funkey centers. I live at over 5300 feet, how can I adjust receipt? Can I use cup cake tin?

    - Doris L. Hurtado on January 8, 2017 Reply
    • Hi Doris, The centers of these really do kind of collapse due to their very “molteny” center. I do suspect, though, that the altitude can have an effect on anything you bake. I don’t know much about baking at high altitude, but here are some helpful tips. And yes, these could be made in a cupcake tin.

      - Jenn on January 9, 2017 Reply
  • 5 stars

    Also, the only changes I made was that I dusted the buttered ramekins with cocoa powder, and baked them at 425 degrees instead of 450.

    - Seema on December 29, 2016 Reply
  • 5 stars

    I loooooove this recipe. Looooove. I tried the original and it was good. But then I tried this one and it was awesome. Genius move on using brown sugar because it makes a huge difference in the texture. I have one more cake sitting in the fridge and I keep debating about whether to bake it and eat it right now… even though I already had one today. We ate ours with coffee ice cream and fresh raspberries. So good. I’ve made this recipe 3 times in the past 2 weeks and every time people raved. I wish I could give it more than 5 stars. Thank you!

    - Seema on December 29, 2016 Reply
  • Hi Jen, Can you tell me why you use brown sugar in this recipe? I have done a lot of searching and most use confectioners sugar, and a few regular white sugar. I’m curious as to why you use brown. I am planning to make these for a dinner party tomorrow night and am scared they’ll be overdone after reading some reviews. But I am really wondering about your choice for the sugar. So far EVERY one of your recipes I have made has been delicious, so I am not questioning your decision, just curious. Thank you!!

    - Dany Foster on September 2, 2016 Reply
    • Hi Dany, So glad you’ve been happy with the recipes! I like the extra bit of moisture that the brown sugar adds to these cakes.

      - Jenn on September 3, 2016 Reply
  • 5 stars

    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

    - Marcy on August 12, 2016 Reply
    • 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.

      - Jenn on August 12, 2016 Reply
  • Hi
    How can I make it eggless?

    - sonia on August 7, 2016 Reply
    • Sorry Sonia, I don’t think this one would work without eggs!

      - Jenn on August 7, 2016 Reply
  • 3 stars

    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.

    - Judy on June 9, 2016 Reply
  • 5 stars

    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

    - Christine on April 8, 2016 Reply
    • 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.

      - Jenn on April 9, 2016 Reply
  • Hi. Thinking of trying this recipe. Would it be okay to use custard cups instead if ramekins? Thank you!

    - Carla on April 2, 2016 Reply
    • 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!

      - Jenn on April 3, 2016 Reply
      • 5 stars

        It worked out well! Awesome recipe!!! Thank you.

        - Carla on April 3, 2016 Reply
      • 5 stars

        Made them for Valentine’s Day in custard cups….delicious. Next time I would bake for 15 minutes at 425 degrees.

        - Linda Wood on February 14, 2017 Reply
  • 5 stars

    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. 🙂

    - Tinalea on February 15, 2016 Reply
  • 5 stars

    LOVED THIS!!! The recipe is perfect and foolproof. Thanks, Jen, for another amazing recipe!

    - Tinalea on February 15, 2016 Reply
  • 5 stars

    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..

    - Pmm on February 14, 2016 Reply
    • 5 stars

      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…

      - pmm on February 17, 2016 Reply
  • 5 stars

    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!

    - Joy on January 6, 2016 Reply
  • 5 stars

    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.

    - Susan on August 16, 2015 Reply
    • 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.

      - Jenn on August 19, 2015 Reply
  • 5 stars

    Love this recipe. It was amazingly simple to make! I put it together while preparing my family dinner. Popping it in the oven while everyone was finishing dinner was brilliant. Can’t wait to try it with other varieties of chocolate.

    - Juliane McDavid on June 24, 2015 Reply
  • 5 stars

    I have tried this one so many times! My kids absolute favorite. I follow the recipe not changing one thing and it comes out perfect each and every time. Two thumbs up!

    - Anu on May 28, 2015 Reply
  • 5 stars

    Made these once but they came out all cake and no lava. Searched and found the original recipe on Food and Wine and this recipe makes only 4 servings, not 6. Made recipe again for 4 and it worked! Lava!

    - Carol on January 11, 2015 Reply
    • 5 stars

      Recently tried these in 6 – 4 oz ramekins. They came out the best yet with just the right amount of lava!

      - Carol on August 27, 2015 Reply
  • 5 stars

    At first I felt intimidated thinking this recipe for molten chocoate cakes would be difficult. The last time I tried molten cakes was in a restaurant in Kuai for dessert years ago. It just happened that my children gave me 6 rankings for a holiday gift a perfect size to make molten cakes. Your pictures helped me over come my fear and then become excited to shop for ingredients and make it. Thank you for such a rich, delicate dessert. I made it last night for dessert. My kids loved adding ice cream and raspberries. So scrumptious All of loved eating each delicious bite.
    The lesson form me is to read and study your pictures prior to making which gave me more confidence.
    This is my families favorite dessert now.
    Thank you

    - Michele Nastarin on December 25, 2014 Reply
  • 5 stars

    I make these cakes every year for a Christmas dinner party and my guests ask for them! They are wonderful served with Graeter’s Peppermint Ice Cream!!!

    - Becky on December 17, 2014 Reply
  • 5 stars

    Fabulous dessert and super easy to make especially in a busy kitchen. We used 4oz ramekins and baked for about 8:30 minutes…they were delicious. Next time will serve with small scoop of vanilla ice cream. This will be our go-to super delicious dessert to impress our friends! Thank you!

    - Christine Chip on December 14, 2014 Reply
  • Hi Jennifer,
    I would like to know what size ramekin you used? And do you fill the ramekin to the top?

    - Richard on December 11, 2014 Reply
    • Hi Richard, I use 6-ounce ramekins; you’ll fill them a little more than halfway.

      - Jenn on December 12, 2014 Reply
  • I am searching for a molten chocolate cake recipe to make for my bestfriend’s birthday. I found your website:). Could you please explain to me how the proportion of butter to chocolate will affect the cakes? I noticed you have a bit more butter than chocolate in your recipe, but I also saw lots of recipes with the same amount for chocolate/butter and also some with more chocolate than butter. Please enlighten me, this will help me understand what texture to get:)

    Thank you for your lovely blog and sharing with us your expertise!


    - hanh on December 6, 2014 Reply
    • Hi Hanh, To be honest, I really haven’t compared this recipe to others in terms of the chocolate-butter ratio. There are so many factors in each recipe — such as the amount of flour, eggs, cook time, etc. — that affect the the quantities of the all the ingredients so it’s really hard to say. But I can tell you is that this recipe is based on the original and works really well. I hope you’ll try it 🙂

      - Jenn on December 8, 2014 Reply
  • Hi Jenn

    How long can these sit after baking before eating them. I want to make these for a dinner party but don’t want to bake after guests arrive. thanks.

    - Maria Hahn on November 11, 2014 Reply
    • Hi Maria, Unfortunately, they really can’t be kept long — maybe 20 minutes at most. You can do all of the prep ahead of time so they’re ready to pop in the oven, but it’s best to bake them right before serving. Sorry!

      - Jenn on November 11, 2014 Reply
  • 5 stars

    I don’t think my cakes rose enough in the oven. Still delicious though I left them in a couple more minutes to see if rise more so not molten in middle, just undercooked. Delicious though! Any idea where I went wrong?

    - Molly on August 26, 2014 Reply
    • Hi Molly, Did you beat the egg mixture for the full 4 minutes? Were your ramekins a bit bigger than mine?

      - Jenn on September 7, 2014 Reply
  • Finally got around to making this dessert. Simplistic, delicious. To top it off, I made my own raspberry sauce by sprinkling some sugar on raspberries and threw them into a food processor with a few drops of water. Really brought it all home for me, much like I imagine the ice cream or fresh raspberries would.

    - John Wallace on August 1, 2014 Reply
  • 5 stars

    While I didn’t make this dessert, it was made for me, it was quite tasty and seemed really simple to put together. And I had it served with a raspberry sauce- totally pulled it together.

    I had some leftovers and they didn’t do well the next day, but they did taste like a brownie- so they didn’t go to waste!

    I think I’ll try this again and add some cayenne spice to it- making it more like a “mexican molten lava cake”.

    - Emily Neifeld on July 31, 2014 Reply
  • 5 stars

    Taste good and easy. A keeper.

    - Fiona on July 11, 2014 Reply
  • 5 stars

    I made these for my sister on her birthday and she loved them! I did everything that the recipe called for and just added strawberry syrup that I made on top and that was it… She loved them and wants me to make them every year for her birthday. 🙂

    - Maria L on July 2, 2014 Reply
  • Would it be possible to have metric equivalents of the amounts? I looked at an online conversion, but I really want to make these and I’m nervous about trusting the online conversions because the amounts look weird.

    - Bryony Connor on February 15, 2014 Reply
  • These look great! If I freeze them should I bake them first or freeze the batter? Also – once I take them out of the freezer do they need to come to room temperature before I bake them?


    - Christina on February 13, 2014 Reply
    • Hi Christina, You can freeze them raw and put them in the oven frozen; they’ll take a few more minutes to cook.

      - Jenn on February 13, 2014 Reply
  • Hi- How many days can the batter stay in the fridge covered?
    Thank you-

    - Jessica on January 1, 2014 Reply
    • Hi Jessica, I’d say 1-2 days. Hope you enjoy!

      - Jenn on January 1, 2014 Reply
  • WOW!!! These we’re AMAZING! And I’m so glad they were not overly sweet, since we added a scoop of vanilla ice cream and fresh strawberries on top. And it was so quick and easy to make, too. Thanks Jenn, for another perfect recipe!

    - Kelly on November 8, 2013 Reply
  • A really easy recipe with delicious results! If you want to impress but want something easy to prepare, this is a fantastic recipe!

    - Jen on November 7, 2013 Reply
  • OK, i love chocolate….no, really, i LOVE chocolate. These molten chocolate cakes are wonderful! They are chocolatey, gooey, and wonderful! I have made them for guests before also – made the batter earlier in the day & covered ramekins like she suggests, took them out of refrigerator & let sit out for 30 min & they were perfect! Easy, yummy, and everyone loved them! I’ve also made them just for my husband & I (no, we didn’t eat all 6 at one time) – another great recipe! Try them!

    - Esther on November 5, 2013 Reply
  • Hi. I’m 12 years old and I want to become a baker. How can I start a website for tasty treats like yours?

    - Alexandra on July 21, 2013 Reply
    • Hi Alexandra, It’s easy to start a blog. Look into or google’s and maybe ask a parent to help you set it up. You can also look for videos that take you through the process. If you have questions along the way, you can email me at [email protected]. Good luck!

      - Jenn on July 22, 2013 Reply
  • I don’t have ramekins. Is there any way I could make this recipe in muffin tins or something else?

    - Naomi on May 21, 2013 Reply
    • Hi Naomi, Yes, it should work in muffin tins.

      - Jenn on May 21, 2013 Reply
  • What if I have 4 oz ramekins? Would that work with a smaller amount in each?

    - Alicia on April 22, 2013 Reply
    • Yes that’s fine…baking time will be slightly shorter too.

      - Jenn on April 22, 2013 Reply
  • just made this for my daughter’s birthday dinner, huge success!!!!
    everyone loved!!!!

    - Nicole on April 3, 2013 Reply
  • These are wonderful!! They turned out perfectly! I substituted the flour with my Gluten Free All Purpose Flour Mix that I make and it turned out perfectly. They really are to die for! My hubby is a chocolate lover and he was smitten.

    - Jill on March 16, 2013 Reply
  • I had not made these in years and your recipe was just right! 10 minutes was perfect timing! I did not have bittersweet chocolate so used semi-sweet chips which worked quite well.

    - Meredith Loveless on March 13, 2013 Reply
  • I made this for Valentine’s Day. It was easy to make and turned out very well. I didn’t make any changes to the recipe other than cooking it a little longer than it called for. Unfortunately, I over-baked it slightly, but it still was a winner recipe. I served it with a little bit of vanilla ice cream, which definitely was needed.

    - Jennifer Smith on March 11, 2013 Reply
  • I was looking for a good molten cake recipe for a little while, and this one came up on the first page of the Once Upon a Chef newsletter a few weeks ago. It looked so decadent I decided that this was going to be the one I was going to try. I am glad I did! I followed the recipe as is, and it turned out perfect: moist, rich and delicious!!! Being a cook myself, it gave me inspiration to develop a dulce de leche molten cake recipe, which I am planning on making in a few weeks (we just need a small break in between two molten cakes 🙂 Thanks for sharing such a great recipe again!!!

    - Cynthia Presser on March 10, 2013 Reply
  • I made these for dinner a few times and they are amazing. The first time I made them I forgot the flour and they still turned out delicious, just a little flat. That way, if you have glutton free people these are easy to transform.

    - Caitlin on March 10, 2013 Reply
  • I made these on valentines day for my husband! Huge hit.

    - Renee Evans on March 9, 2013 Reply
  • What an easy recipe, it’s so fast to make and cooks up so quick. One of our favorite desserts. Thank you Jennifer !!

    - Sondy on March 9, 2013 Reply
  • This was so good I could have made them every day but… they are perfect for that special dinner with friends or family. My husband was very impressed with my skill. Thanks for making me look good!

    - Judy on March 9, 2013 Reply
  • gorgeous pics. my husband has been asking me to make molten lava cakes… need to do this very soon. 🙂

    - Honey What's Cooking on February 23, 2013 Reply
  • Made this tonight for a small dinner party. It was delicious! Easy to follow recipe. I will definitely make again. Thanks!

    - Elizabeth on February 17, 2013 Reply
  • I can’t wait to try these! Have you tested these to a gluten free recipe? I was wondering if a flour substitute could be used.

    - Tess on February 13, 2013 Reply
    • I haven’t, Tess, but I imagine a flour substitute would work.

      - Jenn on February 13, 2013 Reply
  • I made something like this during a cooking class last year…always wanted to try them at home! Yummy!

    - Ashley @ Wishes and Dishes on February 13, 2013 Reply
  • Those look glorious!! I’m sure they taste the same. Beautiful pics!

    - MickMil on February 13, 2013 Reply
  • If these are made ahead stored in the fridge, do they need to come to room temp before baking and does refrigerating the batter first change the cooking time? Also, to make ahead is it okay to refrigerate in the ramekins or should I leave the batter in the mixing bowl? Sorry for all the questions ; )

    - Robin on February 13, 2013 Reply
    • Hi Robin, You can pour the batter into the ramekins and cover them with plastic wrap, then definitely bring them to room temperature before baking. There are instructions for this in the recipe, but I should definitely include it in the post as well…updating it right now. Thank you!

      - Jenn on February 13, 2013 Reply
      • Thank you, Jenn! I have only made this recipe when we were going to have it right away….sooooo glad I can make it ahead and still know the “lava” part won’t change. My boys will be thrilled to have this tomorrow night! Thank you!!!

        - Robin on February 13, 2013 Reply
  • Oh yea, this looks simple and yummy. The best part, just in time for a sweetheart dinner/dessert.

    - Tamyla Abraham on February 13, 2013 Reply
  • Bake at 450 degrees? That seems hot!

    - Lori Alter on February 13, 2013 Reply
    • Yep, 450. It is hot, but they’re only in there for 10 min.

      - Jenn on February 13, 2013 Reply
Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.