🍫 Ultimate Chocolate Molten Lava Cake Recipe: Gooey, Rich & Unforgettable

Introduction

There’s nothing quite as indulgent and theatrical as slicing into a Chocolate Molten Lava Cake and watching that rich, gooey center flow like a river of chocolatey goodness. This iconic dessert combines the best of both worlds—cake and pudding—and is surprisingly easy to make at home. Whether you’re celebrating a romantic dinner, entertaining guests, or just treating yourself, this dessert promises pure decadence in every bite.

You may also enjoy this lemon pudding cake twist if you love gooey textures.

Historical Background

The molten lava cake made its debut in the 1980s with two chefs vying for credit: French chef Michel Bras, who created a similar dessert called coulant au chocolat, and New York chef Jean-Georges Vongerichten, who popularized the Americanized version. Regardless of its exact origin, it quickly became a restaurant staple, revered for its rich exterior and flowing molten core.

Ingredients

• 4 oz (113 g) bittersweet chocolate (60–70% cacao), chopped
• ½ cup (1 stick) unsalted butter
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 6 tbsp all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Optional Add-Ins

• 1 tsp espresso powder
• Fresh raspberries
• Powdered sugar
• Whipped cream or vanilla ice cream

If you’re into fusion desserts, check out this brookie recipe (brownie-cookie combo) on FabilousTaste.

Instructions

1. Preheat oven to 425°F (220°C). Butter and lightly flour four 6-ounce ramekins. Place them on a baking sheet.
2. Melt chocolate and butter in a double boiler or microwave in 30-second bursts. Stir until smooth.
3. Mix in powdered sugar.
4. Add eggs and yolks, stir in vanilla and salt. Mix until smooth.
5. Fold in flour—do not overmix.
6. Divide batter evenly among ramekins.
7. Bake for 12–13 minutes until edges are set but the center is soft.
8. Let sit for 1 minute, then invert onto plates.
9. Serve immediately with your choice of toppings.

Want a shortcut dessert idea? Try these cake mix cinnamon rolls!

Required Equipment

• Mixing bowls
• Ramekins (6 oz)
• Double boiler or microwave
• Whisk or hand mixer
• Baking sheet
• Measuring cups and spoons

Variations

• Peanut Butter Core: Add 1 tsp of peanut butter in the center before baking.
• White Chocolate Lava Cake: Substitute dark chocolate with white chocolate and reduce the sugar slightly.
• Salted Caramel Center: Place a caramel candy or spoonful of caramel sauce in the middle of the batter.
• Gluten-Free Option: Swap all-purpose flour with gluten-free flour blends.

Looking for a gourmet twist? Try this classic German chocolate cake with similar rich layers.

Storage & Reheating Tips

• Unbaked batter: Store in ramekins covered with plastic wrap for up to 2 days.
• Reheat baked cakes: Microwave for 20–25 seconds, just enough to keep the center gooey.

Optional Serving Ideas

• Scoop of vanilla bean ice cream
• Raspberry or caramel drizzle
• Edible gold flakes or chocolate shavings
• Fresh berries and mint leaves

Need a quick topping idea? Check out healthy desserts for kids for inspiration!

Nutrition Info (Per Cake)

• Calories: 410
• Fat: 29g
• Saturated Fat: 17g
• Carbohydrates: 34g
• Sugar: 26g
• Protein: 6g
• Fiber: 2g
• Sodium: 85mg

FAQ

Q: Can I make molten lava cakes ahead of time?
A: Yes! Prepare the batter, store it in ramekins, and bake fresh.

Q: Why isn’t my cake molten inside?
A: It’s likely overbaked. Reduce baking time by 1–2 minutes.

Q: Can I use milk chocolate instead of bittersweet?
A: Yes, but decrease the sugar slightly.

Q: Do I need ramekins?
A: Ramekins work best, but muffin tins will do (just adjust bake time).

Q: Can I freeze them?
A: Yes! Freeze unbaked ramekins, then bake straight from frozen with a few extra minutes.

Q: Is this recipe halal?
A: Yes, just ensure your chocolate and vanilla extract are alcohol-free.

Notes

• Use high-quality chocolate (min. 60% cacao) for best flavor.
• Don’t skip greasing the ramekins—it ensures a clean release.
• Serve immediately to keep that lava-like center!

Conclusion

With just a few pantry staples, you can recreate a luxurious dessert that’s worthy of a five-star restaurant. Whether you’re celebrating a special occasion or just craving something irresistibly chocolatey, this Chocolate Molten Lava Cake hits the mark every time.

If you’re a fan of chocolate-based desserts, be sure to explore this creamy chocolate mousse recipe for another rich indulgence!

Print Recipe

Chocolate Molten Lava Cake

Author: JackPowers Cooking Method: Baking Cuisine: American, French Courses: Dessert

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 10 Calories: 410

Best Season: All year round

Description

A rich and indulgent dessert with a warm, molten chocolate center.

Ingredients

Servings

4 oz (113 g) bittersweet chocolate (60-70% cacao), chopped

½ cup (1 stick) unsalted butter

1 cup powdered sugar

2 large eggs

2 large egg yolks

6 tbsp all-purpose flour

1 tsp vanilla extract

Pinch of salt

Optional Ingredients

1 tsp espresso powder (to intensify chocolate flavor)

Fresh raspberries (for garnish)

Powdered sugar (for dusting)

Whipped cream or vanilla ice cream (for serving)

Instructions

Preheat oven to 425°F (220°C). Butter and lightly flour four 6-ounce ramekins. Place on a baking sheet.

Melt chocolate and butter together in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second bursts. Stir until smooth.

Mix in powdered sugar until well incorporated.

Add eggs and egg yolks, then stir in vanilla and salt. Mix until smooth.

Fold in flour until just combined. Do not overmix.

Divide batter evenly among prepared ramekins.

Bake for 12–13 minutes until edges are firm and centers are soft.

Cool for 1 minute, then carefully invert onto plates.

Serve immediately with ice cream or whipped cream and optional garnishes.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 410kcal

% Daily Value *

Total Fat 29g45%

Saturated Fat 17g85%

Sodium 85mg4%

Total Carbohydrate 34g12%

Dietary Fiber 2g8%

Sugars 26g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality chocolate with at least 60% cacao.

Don’t skip the step of buttering and flouring ramekins—it ensures clean release.

Serve immediately for the molten effect—don’t let them cool too long!

Keywords: chocolate lava cake, molten lava cake, easy dessert, gooey chocolate cake