When it comes to creating a decadent chocolate dessert, Molten Lava Cakes are hard to beat. With just a few ingredients and a baking time of less than 15 minutes, this dessert delivers some serious WOW factor!

With every spoonful, smooth molten chocolate flows from the center of each indulgent warm cake. Add ice cream and a few raspberries and this dessert practically shouts “I lava YOU!”

Don’t Fear the Lava

This recipe may look sophisticated to make, but it is deceivingly simple. All it takes is a little timing. Bake the cakes until the sides are cooked and bounce back when touched and the center has a little crust but is still gooey. Wait a few minutes before inverting onto individual dessert plates.

A few tips for the best Molten Lava Cakes

Start with quality chocolate. Ghirardelli and Guittard chocolates produce excellent results. 

We used 6-ounce ramekins, but smaller ramekins or glass custard cups can be used with success. Adjust the bake time as needed. 

We took a tip from other bakers and “floured” the ramekins with cocoa powder after greasing. Removing the cakes after baking was a breeze, and the cocoa added even more flavor!

Use room temperature ingredients (especially the eggs) to ensure all ingredients mix well and create the perfect texture. 

Get Creative! 

Let’s think outside the box. Add a dollop of peanut butter, hazelnut spread, or raspberry sauce in the center of each cake before baking. Top with caramel and a bit of sea salt. Play with various ice cream flavors and toppings. We made the classic chocolaty cake with vanilla ice cream and raspberries. It did not disappoint! 

Molten Lava Cakes

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Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6 to 8

Ingredients 

  • 6 ounces bittersweet chocolate squares
  • 2 ounces semisweet chocolate squares or semisweet chocolate chips
  • 10 tablespoons (1 1/4 sticks) butter
  • 1 1/2 cups powdered sugar
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 tablespoon vanilla
  • 1/2 cup all-purpose flour

Instructions

  • Preheat oven to 400 degrees. Place rack in the center of the oven.
  • Generously grease 6-8 (6-ounce) custard cups (ramekins). Dust with cocoa powder.
  • Coarsely chop chocolate squares. In a medium bowl, microwave chocolate and butter in 15-second intervals. Stir between intervals with a rubber spatula until the chocolate is melted.
  • Add sugar and stir until dissolved.
  • In a small bowl, whisk eggs with egg yolks.
  • Add eggs and vanilla to the chocolate and sugar mixture. Fold in flour just until the flour is no longer visible.
  • Divide the batter evenly among the custard cups and place the cups on a baking sheet.
  • Bake for about 12 minutes. The edges of each cake should be firm, but the center will be soft.
  • Remove from the oven and let sit on the counter for about 3 minutes. Run a knife around the edges to loosen, then invert cakes onto dessert plates.
  • Serve immediately.

Notes

Use good quality baking chocolate. I like Ghirardelli bittersweet, sold in the baking aisle. I also use Ghirardelli or Guittard chocolate chips.
Make sure to generously grease the cups or you will have a hard time removing the cakes in one piece.
I tested this recipe twice, found the following: It yields 6 large lava cakes for people who really like a rich, good-sized portion of dessert. If you are serving this with ice cream and berries, divide the batter into 8 cups.
If baking ahead, bake the cakes for about 10 minutes, let sit for a few minutes, run the knife around the edges and then let cool. When ready to serve, invert and microwave for about 15 seconds or leave in custard cups, cover with foil, and warm in the oven at 275 degrees for about 10 minutes.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!