These Chocolate Molten Lava Cakes are so easy to make at home! Dig into them and the middle is full of melty, gooey chocolate—so good!
I think it’s almost impossible to go to a restaurant and not find Chocolate Molten Lava Cakes on the menu for dessert. They are everywhere, and for good reason: they are pretty much impossible to resist. When you stick your fork in to take a bite, the chocolaty center oozes out onto the plate. Have it with a scoop of ice cream and you’re in for a real treat!
Homemade Chocolate Molten Lava Cakes Recipe
Now, if you think Chocolate Molten Lava Cakes are only something you can have at a restaurant because they require some kind of chef magic to make, you’re wrong! They are so easy to make at home, and not only that—they’re fast too! Seriously, the hardest part is probably melting the chocolate.
I put these on the menu for Valentine’s Day this year and I thought I’d share my Chocolate Molten Lava Cake recipe here too so you can make them for your Valentine! Whether you’re making them for a romantic date night or your whole family, everyone will get a kick out of having a restaurant-style dessert made from scratch.
- Unsalted butter
- Bittersweet chocolate – Use a high-quality chocolate since it’s the main ingredient here.
- Egg yolks
- All-purpose flour
- Strawberries or raspberries – You can use either one, or use them both.
- Vanilla ice cream – Homemade whipped cream will work, too!
How to Make Chocolate Molten Lava Cakes
See recipe card below this post for ingredient quantities and full instructions.
Preheat the oven to 450°F and butter and lightly flour four 6-ounce ramekins. Tap out the excess flour, then set the ramekins on a baking sheet.
2. Cream the Eggs and Sugar
Combine the eggs and sugar in a large mixing bowl and beat them with an electric mixer until they’re pale and thick, about 5 minutes.
3. Melt the Chocolate
In a double boiler set over simmering water, melt the chocolate. (You can melt the chocolate in the microwave if you prefer, but be careful not to over-cook it.) Add in the butter and mix together.
4. Finish the Cake Batter
Add the melted chocolate and flour to the egg and sugar mixture and stir until combined. Pour the batter into the prepared ramekins on the baking sheet.
Bake the cakes for 12 minutes, or until the sides are firm, but the centers are still soft.
6. Cool and Serve
Let the cakes cool in the ramekins for a minute, then cover each with an inverted dessert plate. Carefully turn them over one at a time; let them stand for 10 seconds, then unmold. Top with a scoop of vanilla ice cream or whipped cream.
How to Store and Reheat Chocolate Molten Lava Cakes
Naturally, these cakes are best served right out of the oven. If you have leftovers, you can refrigerate them for up to 3 days in an airtight container. Warm them up in the microwave before serving. These cakes can also be frozen, then heated in the microwave.
Is lava cake undercooked cake?
No, lava cake isn’t undercooked cake! It’s more like a combination of a chocolate cake and a soufflé. You can’t use just any cake batter to make this recipe.
Is lava cake raw in the middle?
It’s liquid, but it’s not exactly raw—it’s absolutely safe to eat, unlike raw batter, which would have a risk of salmonella from the uncooked egg.
Can you reheat a lava cake?
Absolutely! Reheat it in the microwave or in a 350ºF oven for 10 minutes.
More Chocolate Cake Recipes to Try
- Copycat Portillo’s Chocolate Cake
- Chocolate Peanut Butter Pie
- Hot Chocolate Blossom Cookies
- Chocolate Cream Pie
- Homemade Chocolate Cake
Chocolate Molten Lava Cakes
- ½ cup unsalted butter 1 stick
- 6 ounces bittersweet chocolate
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- ⅛ tsp salt
- 2 tablespoons all-purpose flour
- Strawberries or raspberries
- Vanilla ice cream
- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
- Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes.
- In a double boiler, over simmering water, melt chocolate. Add butter and mix together until melted. Remove from heat.
- Mix in melted chocolate and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
- Bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Top with vanilla ice cream or whipped cream.
- Serve immediately.
Hi I don’t have ramekins so can I use the muffin pan? Thanks
We haven’t tested this recipe in a muffin pan; the size will be much smaller, so the recipe will make more servings and they’ll be done baking sooner, so I’d keep a close eye on them.
Betty crocker use to have this available on the 60’s I was a newly wed and made this at least once week.Had to quit as we gained too much weight. 🤦😊😊🥴
When are you adding the butter?