Chocolate Lava Cake Recipe

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I can’t resist sharing this quick and easy molten chocolate lava cake made with semi-sweet chips and no added sugar that yields an irresistibly thick, gooey, pudding-like center you’ll want to make ahead.

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I obsess over this molten chocolate lava cake because the moment the ramekin meets the spoon the center pours out like midnight silk. I love that it leans on semi-sweet chocolate chips and unsalted butter so the chocolate is deep, bittersweet, and not cloying.

I adore the contrast between the thick, pudding-like core and the sturdier outer cake. And yes I plan this dessert for make-ahead nights when I want something impressive with minimal drama.

But mostly I want the way the warm chocolate slicks across my tongue, sticky, intense, impossible to resist. I will savor every molten mouthful, absolutely.

Ingredients

Ingredients photo for Chocolate Lava Cake Recipe

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  • Melty chocolate center, rich and gooey; basically the star everyone swoons for.
  • Adds silkiness and shine, makes the cake feel indulgent and lush.
  • Plus eggs give structure and that silky, custardy core you’ll crave.
  • A tiny bit of flour keeps it together without killing the gooey center.
  • Basically that warm back-note that makes chocolate taste rounder and familiar.
  • Just a pinch of salt brightens chocolate, stops it from tasting flat.
  • Butter for ramekins prevents sticking and adds a cozy buttered edge.
  • Cocoa dusting gives a rustic look and a bitter touch against sweetness.

Ingredient Quantities

  • 6 oz (170 g) semi-sweet chocolate chips

  • 1/2 cup (113 g) unsalted butter

  • 2 large eggs plus 2 large egg yolks (4 eggs total)

  • 2 tablespoons (15 g) all-purpose flour

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon fine salt

  • 1 tablespoon unsalted butter for ramekins (plus extra for greasing)

  • 2 tablespoons unsweetened cocoa powder for dusting

How to Make this

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1. Preheat oven to 425 F (220 C) and position a rack in the middle. Grease four 6-ounce ramekins with about 1 tablespoon unsalted butter each, then dust with the 2 tablespoons unsweetened cocoa powder, tapping out excess.

2. Melt 6 oz (170 g) semi-sweet chocolate chips with 1/2 cup (113 g) unsalted butter until smooth. Do this in a microwave in 20 second bursts, stirring between each, or use a double boiler. Don’t scorch the chocolate, it’s easy to burn.

3. Let the chocolate mixture cool for a minute or two so it won’t cook the eggs when mixed.

4. In a bowl whisk together 2 large whole eggs plus 2 large egg yolks (4 eggs total), 1 teaspoon vanilla extract and 1/8 teaspoon fine salt until slightly frothy. You want some air, but don’t need huge volume.

5. Slowly pour the cooled chocolate into the egg mixture while whisking constantly so the eggs don’t scramble. Keep it steady until fully combined.

6. Sift or sprinkle in 2 tablespoons (15 g) all-purpose flour and fold gently until just incorporated. Overmixing will make the cake too dense.

7. Divide batter evenly among the prepared ramekins. Tap ramekins lightly on the counter to release any big air bubbles.

8. Bake 10 to 12 minutes. The edges should be set and the center still soft and jiggly, like thick pudding. Oven times vary so check at 10 minutes. If you bake too long it won’t be gooey.

9. Let cakes rest 1 minute, run a thin knife around the edges, then invert onto plates. If they stick, warm the bottom briefly with a blowtorch or put the ramekin on a warm towel for a few seconds. Serve immediately for the molten center.

10. Make ahead tip: you can assemble and cover ramekins with plastic wrap and refrigerate up to 24 hours. If chilled, add 1 to 2 minutes to baking time. Reheat leftovers briefly in a warm oven, but note the gooey center will become more set with time.

Equipment Needed

1. Oven (preheated to 425 F / 220 C)
2. Four 6-ounce ramekins
3. Microwave-safe bowl or double boiler (for melting chocolate)
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Fine mesh sifter or small sieve (for cocoa and flour)
9. Thin knife or offset spatula (for loosening cakes before inverting)

FAQ

A: Chop chocolate a bit, then melt with the 1/2 cup butter in 20 to 30 second bursts in the microwave, stirring between each burst until smooth. Or use a double boiler, warm water not boiling, stir constantly. If it feels grainy, stop heating and stir, it will usually smooth out. Don’t overheat, cause it will seize.

A: Bake at 425°F (220°C) about 11 to 13 minutes for standard 6 ounce ramekins. The edges should be set, top slightly puffed, center will look soft and jiggly. Every oven is different so start checking at 10 minutes. If you underbake a little it’ll be extra gooey.

A: Yes. Fill greased ramekins, cover tightly with plastic wrap and refrigerate up to 24 hours. When ready, bake straight from the fridge, add 1 to 2 minutes to the bake time. You can also freeze them in the ramekins for up to 1 month, bake frozen adding about 5 to 7 extra minutes.

A: Use small ovenproof custard cups or a muffin tin lined with foil cups, but watch bake times, they may need less time. If the molds are shallower the center will set faster, so check early.

A: Generously butter each ramekin then dust with cocoa powder, tap out excess. Run a small knife around edges after baking, invert onto a warm plate and tap. If they stick chill for 5 minutes then try again, that often helps.

A: Semi sweet chocolate can be mixed with a little dark or milk chocolate, but avoid only using milk chocolate cause it makes the center too soft. You can use 3 tablespoons of all purpose flour if you forgot the 2 tablespoons, but the texture will be slightly more cake like. No vanilla, it’s ok, but it does add depth.

Chocolate Lava Cake Recipe Substitutions and Variations

  • Semi-sweet chocolate chips: swap for chopped bittersweet or dark chocolate (60 to 70% cocoa) 1:1. Gives a slightly deeper, less sweet flavor and melts just as smooth.
  • Unsalted butter: use melted coconut oil in equal weight (or equal volume) for a dairy free option. It can change the flavor a bit, but the texture stays rich.
  • 2 large eggs plus 2 yolks: try 3/4 cup silken tofu, blended until totally smooth. It won’t be exactly the same but keeps the cake fudgy and gives body, so the center still feels gooey.
  • All-purpose flour: replace with a 1:1 gluten free baking blend for an easy swap, or use almond flour but cut the amount by about 20% and expect a denser, nuttier cake.

Pro Tips

1. Chill the batter for 15 to 30 minutes before baking if you have time, it firms the edges slightly so you get a better contrast between set cake and molten center. Don’t over chill though, if it’s fridge cold add a minute or two to bake time.

2. Use an instant read thermometer to nail doneness, the center should be about 190 F to 195 F. If you rely only on jiggle you’ll sometimes under or over bake, the temp trick makes it repeatable.

3. Grease and dust ramekins well, then line the bottom with a small circle of parchment if you’re nervous about sticking. That little strip of security helps when the cakes are very gooey, and makes unmolding cleaner.

4. For extra flavor and silkier texture fold in 1 teaspoon of espresso powder or a pinch of instant coffee with the flour, and add a tablespoon of chopped chocolate to the center of each ramekin before baking for an oozy extra chocolate hit.

Chocolate Lava Cake Recipe

Chocolate Lava Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I can't resist sharing this quick and easy molten chocolate lava cake made with semi-sweet chips and no added sugar that yields an irresistibly thick, gooey, pudding-like center you'll want to make ahead.


Pin

Servings

4

servings

Calories

494

kcal

Equipment: 1. Oven (preheated to 425 F / 220 C)
2. Four 6-ounce ramekins
3. Microwave-safe bowl or double boiler (for melting chocolate)
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Fine mesh sifter or small sieve (for cocoa and flour)
9. Thin knife or offset spatula (for loosening cakes before inverting)

Ingredients

  • 6 oz (170 g) semi-sweet chocolate chips

  • 1/2 cup (113 g) unsalted butter

  • 2 large eggs plus 2 large egg yolks (4 eggs total)

  • 2 tablespoons (15 g) all-purpose flour

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon fine salt

  • 1 tablespoon unsalted butter for ramekins (plus extra for greasing)

  • 2 tablespoons unsweetened cocoa powder for dusting

Directions

  • Preheat oven to 425 F (220 C) and position a rack in the middle. Grease four 6-ounce ramekins with about 1 tablespoon unsalted butter each, then dust with the 2 tablespoons unsweetened cocoa powder, tapping out excess.
  • Melt 6 oz (170 g) semi-sweet chocolate chips with 1/2 cup (113 g) unsalted butter until smooth. Do this in a microwave in 20 second bursts, stirring between each, or use a double boiler. Don't scorch the chocolate, it's easy to burn.
  • Let the chocolate mixture cool for a minute or two so it won't cook the eggs when mixed.
  • In a bowl whisk together 2 large whole eggs plus 2 large egg yolks (4 eggs total), 1 teaspoon vanilla extract and 1/8 teaspoon fine salt until slightly frothy. You want some air, but don't need huge volume.
  • Slowly pour the cooled chocolate into the egg mixture while whisking constantly so the eggs don't scramble. Keep it steady until fully combined.
  • Sift or sprinkle in 2 tablespoons (15 g) all-purpose flour and fold gently until just incorporated. Overmixing will make the cake too dense.
  • Divide batter evenly among the prepared ramekins. Tap ramekins lightly on the counter to release any big air bubbles.
  • Bake 10 to 12 minutes. The edges should be set and the center still soft and jiggly, like thick pudding. Oven times vary so check at 10 minutes. If you bake too long it won't be gooey.
  • Let cakes rest 1 minute, run a thin knife around the edges, then invert onto plates. If they stick, warm the bottom briefly with a blowtorch or put the ramekin on a warm towel for a few seconds. Serve immediately for the molten center.
  • Make ahead tip: you can assemble and cover ramekins with plastic wrap and refrigerate up to 24 hours. If chilled, add 1 to 2 minutes to baking time. Reheat leftovers briefly in a warm oven, but note the gooey center will become more set with time.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 116g
  • Total number of serves: 4
  • Calories: 494kcal
  • Fat: 40.5g
  • Saturated Fat: 25.7g
  • Trans Fat: 0.2g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 10g
  • Cholesterol: 186mg
  • Sodium: 89mg
  • Potassium: 168mg
  • Carbohydrates: 26.3g
  • Fiber: 3.8g
  • Sugar: 21g
  • Protein: 6.9g
  • Vitamin A: 450IU
  • Vitamin C: 0mg
  • Calcium: 50mg
  • Iron: 1.3mg

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