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Horizontal image of three plates with chocolate cakes cut in half to reveal a gooey center, with raspberries and mint leaves as garnishes.

Molten Chocolate Lava Cake

  • Author: Nikki Cervone
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


With a tender, cakey exterior and a gooey, flowing center, chocolate lava cake is an indulgent dessert that can satisfy your strongest cravings.


  • 1/2 cup (4 ounces) room temperature unsalted butter, cubed, plus more for greasing
  • 6 ounces bittersweet chocolate (60-75% cocoa), coarsely chopped
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/3 cup granulated sugar
  • 1/8 teaspoon coarse kosher salt
  • 1/8 cup all-purpose flour, plus more for coating
  • Powdered sugar, vanilla ice cream, or whipped cream, for serving (optional)


  1. Preheat the oven to 450°F. Lightly grease 4 6-ounce ramekins with butter. Lightly dust with flour, and tap out any excess. Place the ramekins on a rimmed baking sheet.
  2. Prepare a double boiler. Fill a medium pot a third of the way full with water and place on the stovetop over low heat. When the water begins to gently simmer and steam, place the chocolate and butter in a heatproof bowl and set over the pot, ensuring the bottom of the bowl does not make contact with the water.
  3. Heat the chocolate and butter, stirring continuously, until they are completely melted and a smooth mixture forms, about 2-5 minutes. Remove the bowl from the pot and set aside.
  4. In a large bowl, vigorously whisk together the whole eggs, egg yolks, sugar, and salt until slightly thickened and pale, about 2-3 minutes.
  5. Gently whisk the chocolate mixture into the egg mixture until just incorporated. Then, whisk in the flour until just incorporated. Do not overmix.
  6. Spoon the batter evenly into the prepared ramekins. Use the back of the spoon to smooth the tops. Transfer the baking sheet to the oven and bake for 10-12 minutes, or until the sides of the cakes look firm but the centers are still soft.
  7. Remove the baking sheet from the oven. Allow the ramekins to cool on the baking sheet for 1-2 minutes.
  8. Working quickly, cover the top of one ramekin with a small dessert plate and quickly invert the ramekin onto the plate, using a kitchen towel or oven mitt to protect your hand. The cake should release easily from the ramekin. Repeat with the remaining cakes.
  9. Serve immediately while still hot with your preferred toppings. Cut into the middle of the cake to reveal the molten center!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert

Keywords: molten, lava, chocolate, cake