Molten chocolate lava cakes bring a warm, soft chocolate center to the table without a complicated dessert project. The batter comes together quickly after the chocolate melts, and individual ramekins make portions easy to serve. The key is to remove the cakes while the edges are set but the centers still move slightly.
How to get a soft center
Use semisweet chocolate and let the melted mixture cool briefly before adding it to the eggs. Whisking the eggs and sugar until lighter helps the cakes rise around the outside. Fold in the flour gently. Begin checking at 10 minutes: a minute can change the texture, and smaller ramekins may bake faster.
Serving and make-ahead notes
Serve the cakes as soon as they are unmolded, while the centers are warm. Fresh berries cut through the richness; vanilla ice cream is another familiar pairing. You can butter and cocoa-dust the ramekins ahead of time. For food safety, use pasteurized shell eggs or pasteurized egg products in recipes where eggs may remain soft; see the USDA FSIS guidance on why egg products are pasteurized.
These cakes are best eaten fresh, but an unfilled baked cake can be refrigerated in a covered container for up to 2 days and gently warmed. The center will not be as fluid after reheating. For another chocolate dessert, try our easy chocolate cake; for a fruit-forward option, see the classic strawberry shortcake.
Molten Chocolate Lava Cakes Recipe
Four individual cakes, ready in about 26 minutes. Use 6-ounce ramekins for the bake time below.
Molten Chocolate Lava Cakes
Prep: 15 minutes · Bake: 11 minutes · Total: 26 minutes · Yield: 4 cakes
Ingredients
- 4 ounces semisweet chocolate, finely chopped
- 1/2 cup unsalted butter, cut into pieces
- 2 large pasteurized eggs
- 2 large pasteurized egg yolks
- 1/4 cup granulated sugar
- 1/8 teaspoon fine salt
- 2 tablespoons all-purpose flour
- Butter and cocoa powder, for coating ramekins
- Powdered sugar and fresh berries, for serving
Instructions
- Heat the oven to 425°F (220°C). Butter four 6-ounce ramekins and dust the insides lightly with cocoa powder; tap out the excess. Set them on a rimmed baking sheet.
- Melt the chocolate and butter together in a heatproof bowl over barely simmering water, stirring until smooth. Remove from the heat and cool for 5 minutes.
- In a second bowl, whisk the eggs, yolks, sugar, and salt for about 2 minutes, until lighter and slightly thickened. Whisk in the warm chocolate mixture, then fold in the flour just until no dry streaks remain.
- Divide the batter evenly among the ramekins. Bake for 10 to 12 minutes, until the edges look set and the centers still jiggle slightly. Start checking at 10 minutes; oven and ramekin differences matter.
- Rest for 1 minute. Run a thin knife around each edge, carefully invert onto a plate, and lift off the ramekin. Dust with powdered sugar and serve immediately with berries.
Estimated nutrition
Per cake; values are estimates and vary by chocolate and ingredient brands.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 39 g |
| Protein | 8 g |
| Total fat | 34 g |
| Saturated fat | 21 g |
| Fiber | 3 g |
| Total sugars | 31 g |
| Sodium | 160 mg |
Estimate per serving; not laboratory analyzed.
