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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 cake on a plate with raspberries.

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.”

Barbara

What you’ll need to make Molten Chocolate Cakes

molten chocolate cake ingredients

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.

Buttered ramekins on a baking sheet.

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

melted butter and chocolate in 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.

melted chocolate and butter mixture

Next, combine the eggs, egg yolks, brown sugar, salt and vanilla extract in a bowl.

eggs, vanilla, and brown sugar in a mixing bowl

Beat until pale and thick, about 4 minutes.

beaten egg mixture

Add the flour and melted chocolate mixture (the chocolate mixture sinks to the bottom).

adding the flour and melted chocolate mixture to the egg mixture

Gently fold to combine.

folding the chocolate and egg mixtures

It will deflate a bit—that’s okay.

molten chocolate cake batter

Spoon the batter evenly into the prepared ramekins.

molten chocolate cakes ready to bake

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.)

baked molten chocolate cakes

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.

inverting the cakes onto plates

Dust with confectioners’ sugar and serve with vanilla ice cream or sweetened whipped cream and berries.

Frequently Asked Questions

Can molten chocolate cakes be made in advance?

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.

What type of chocolate should I use?

Use the a good-quality bittersweet chocolate, such as Ghirardelli or Guittard. It makes a difference!

How do I get the perfect molten center?

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.

Molten chocolate cake on a plate with raspberries.

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Molten Chocolate Cakes

Molten chocolate cakes, also known as lava cakes, are rich individual chocolate cakes with oozing molten centers.

Servings: 6
Total Time: 30 Minutes

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 or sweetened whipped cream, and berries

Instructions

  1. 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.
  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 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).
  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 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.)
  5. 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

Powered by Edamam

  • 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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Comments

  • These look amazing! I’m going to make tomorrow, but I only have milk chocolate chips and unsweetened cocoa powder on hand. Would you recommend one over the other? If it’s cocoa powder, can you advise on the amount? Thanks so much, can’t wait to try these!

    • Hi GMC, I haven’t made these with chocolate chips (or milk chocolate in any form), but I would go that way instead of the cocoa powder. The finished cakes may not be quite as rich but they should still be good. Please let me know how they turn out!

      • Best molten chocolate cakes I have made (and I have tried lots)! The method and timing are perfect. I have substituted gluten free flour and still had great results!

        • That is wonderful that you had good luck with gluten free flour. Which one did you use? By the way, Jenn, this recipe showed up in the NY Times years ago, when he first featured these. I had made them over and over when I wasn’t gluten free. They are foolproof! Thanks for the reminder of the recipe. We are cooking for ourselves tomorrow night for Valentine’s Day, and I’m in charge of a chocolate dessert.

      • I only have a 10oz ramekin. Any suggestions?

        • Hi AS, It should work, but keep in mind that you’ll get fewer servings with bigger ramekins. I’d recommend baking them for about 13 to 15 minutes, but keep a close eye on them. Hope you enjoy!

  • I’ve made this several times and my goodness, nothing comes close. I am wondering though, instead of standing with a hand mixer for 4 minutes, can I mix the eggs and sugar in a stand alone mixture with a whisk attachment instead? Wasn’t sure if using a whisk attachment for that portion is ok so wanted to ask.
    Thanks!

    • Glad you like these, Seema! Yes, a mixer with the whisk attachment will work here. 🙂

      • Thank you! Also one more question, can these be frozen for a few days after they’ve been baked? Or can the batter be frozen in the ramekins and then be baked a few days later?

        • Hi Seema, You can freeze them unbaked and put them in the oven frozen; they’ll take a few more minutes to cook.

  • We made this tonight, and it was perfect! I was worried that the inside wouldn’t be molten, but it was! Just as good as our favorite restaurant, if not better. The chocolate flavor was rich and delicious. They came out of the ramekin’s easily. I followed the instructions to the letter, and wouldn’t change a thing. Just note we only got 4 servings.

  • I am going to make your recipe for Valentine’s Day. I have a Wolf Steam oven that I was going to use the steam setting at 210* for 10 min. I’m will make a “test” batch in advance. Let me know your thoughts.

    • — Samantha Russell
    • Reply
    • Hi Samantha, I have never cooked in a steam oven so I’m not sure how you’d adjust the cook time, or if you’d need to. Sorry I can’t be more helpful…I’d love to know how it turns out!

    • I stuck with your recipe exactly and it turned out faboulously! I’m already making it again. Thank you!

      • — Samantha Russell
      • Reply
  • Hi Jen! I’m planning to make this for Valentine’s Day but I won’t have time to make the batter before dinner. How far in advance would you be comfortable leaving the batter in the ramekins in the fridge? Is 24 hours too long
    Thank you!

    • Hi Flo, I think you could get away with refrigerating them for 24 hours. Just make sure they’re covered while in the fridge so they don’t form a film on top. Hope everyone enjoys! 🙂

  • I have tried several molten chocolate cake recipes and yours is by far, the best! The cakes popped out of the ramekins easily and were gooey inside, but not runny!!

  • Making molton lava cakes, but only have 8oz ramekins and want to lower the temp to 425.
    What your suggestions on baking time?

    Happpy holidays and thanks1

    • Hi Karen, I’m guessing 10 to 12 minutes. Enjoy!

  • Hi Jenn,
    I’d love to incorporate raspberries into the chocolate, any suggestions? Can’t wait to make these for the Christmas holiday. Thank you !

    • Hi Susan, I think raspberries would be nice here, but I’d serve them fresh on the side or on top of the cakes. A raspberry sauce would also be good.

  • These lava cakes made my granddaughters eyes pop! She had one in a restaurant once, then when she was at my house I made these for dessert. She couldn’t believe it! All the adults were impressed as well. It’s on the Christmas menu again this year.
    I love all your recipes Jen. Have passed your site to many friends and family members. Always impressed!
    Patiently awaiting more ‘delicious’ from you in 2019
    The best to you and your family!
    Jeanette
    Canada

  • I have made these three times and have encountered the same problem each time. I follow the cooking time/temperature exactly, yet the top of the cake browns (some would say slightly burns). And yet after cooling, I can’t get a pretty release from the ramekin as the bottom is slightly undercooked (more lava than cake) so it doesn’t hold it’s shape. Tastes great, but would love to master the presentation. Ideas on what I could adjust?

    • Hi Tracy, Sorry to hear you’ve had a problem with these! It sounds like maybe they need to bake at a slightly lower temp for you so that the bottoms get more done before the tops start to brown. I’d decrease the temperature by 25 degrees. They may take a few more minutes in the oven, so keep a close eye on them. Please let me know if you get a better result!

    • Also, invest in an oven thermometer to make sure your oven temp is accurate. Some of us with older ovens may not have accurate temps. I know mine runs 50 degrees hot, so I always have to set my temp 50 degrees cooler!

  • Hi Jenn!
    Love the look of this recipe. However, could you possibly translate how much butter and sugar I should use – I am in the UK and I am not sure about sticks and cups – and should I use plain or self-raising flour?
    Thank you very much.
    SallyI

    • Hi Sally, Most of my recipes actually have metric measurements. If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. And you should use plain flour. Hope that helps!

  • Super easy and delicious! I am no fan of baking and love a homemade receipe that is easy to follow and turns out great! Kids love them and hit at dinner parties. Thank you!!!

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

    • 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!

  • 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! 🙂

    • Hi Matthew, That should work — I’d fill them about 3/4 full.

  • Hi, How do you assure they pop out? I have done this recipe and they did not pop out.

    • 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?

  • Absolute perfection.

  • Hi Jenn! If I make them in muffin/cupcake tins, is the cooking time going to be the same? thank you!

    • Yes, the cooking time should be about the same; just keep an eye on them. Enjoy!

  • So good !! My kids love it !!

  • 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!

  • 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.

  • 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.

  • 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?

    • 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!

  • 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…

  • I have 9 oz ramekins. How full should I fill them and do I need to adjust baking time? Thank you!

    • 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!

  • Can I prepare the batter a day in advance and keep it in the fridge overnight? Thank you!

    • 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.

  • 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
    • 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!

  • Question….Do these cakes need to be served hot or does it matter?

    • 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.)

  • 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.

    • 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.

  • Can I use white sugar or dark brown sugar?

    • Dark brown sugar should be fine. Hope you enjoy!

  • 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?

    • 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.

      • Outstanding and so easy to make. Thank you so very much, Jenn!!

  • 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.

    • — Karen Hildebrandt
    • 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

    • 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.

            • — Nancy A
  • Made these for my birthday. They were delicious!

  • 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!

  • 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 ?

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

    • Hi Susan, it’s perfectly fine to eat them right out of the ramekins. Enjoy!

  • 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

    • 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.

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

  • 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
    • 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.

  • 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.

  • 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!

  • 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!!

    • Hi Dany, So glad you’ve been happy with the recipes! No reason really, other than I like using brown sugar with chocolate for the deeper extra flavor.

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