There’s something magical about breaking into a chocolate dessert and watching warm, gooey chocolate flow onto your plate. That’s exactly what you get with these Molten Lava Cakes – a dessert that looks fancy but is surprisingly simple to make. I’ve been perfecting this recipe for years, and I’m excited to share my foolproof method with you. The best part? You probably have most of the ingredients in your pantry right now.
Why You’ll Love These Molten Lava Cakes
These individual chocolate cakes take just 20 minutes from start to finish, making them perfect for both special occasions and spontaneous dessert cravings. The contrast between the tender cake exterior and the flowing chocolate center creates an unforgettable dessert experience that’s sure to impress your guests – or treat yourself on a cozy night in.
Ingredients
- 8 ounces high-quality semi-sweet chocolate, chopped
- ½ cup unsalted butter
- 4 large eggs, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- Cocoa powder for dusting
Quick Tip: Can’t find good chocolate? I’ve found that Ghirardelli chocolate chips work great in a pinch. Just avoid using chocolate bars meant for snacking – they won’t melt as smoothly.
Instructions
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder. This prevents sticking and adds extra chocolate flavor.
- Melt the chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
- In a separate bowl, whisk together eggs, sugar, and salt until the mixture becomes slightly lighter in color – about 2 minutes by hand or 1 minute with an electric mixer.
- Gently fold the chocolate mixture into the egg mixture until mostly combined. Add flour and fold just until no dry streaks remain. Don’t overmix!
- Divide the batter between your prepared ramekins. They should be about ¾ full.
- Bake for 12-14 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Time and Servings
Prep Time: 8 minutes
Cook Time: 12-14 minutes
Total Time: 20-22 minutes
Servings: 4 individual cakes
Why This Recipe Works
The secret to perfect lava cakes lies in the timing and temperature. By using room-temperature eggs and precisely measuring the ingredients, you create a stable cake exterior while maintaining that gorgeous molten center. I’ve tested this recipe dozens of times, adjusting the flour ratio and baking time until I found the perfect balance.
Another reason these cakes turn out great? The recipe is forgiving. Even if you bake them a minute too long, you’ll still end up with delicious, moist chocolate cakes. And if they’re slightly underdone? You just get more molten chocolate – and who’s going to complain about that?
Pro Tip: You can prepare these cakes up to 24 hours in advance. Just cover the unbaked batter-filled ramekins with plastic wrap and refrigerate. When ready to serve, add 1-2 minutes to the baking time.
Molten Lava Cakes
Ingredients
- 8 ounces high-quality semi-sweet chocolate chopped
- ½ cup unsalted butter
- 4 large eggs at room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- Cocoa powder for dusting
Instructions
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder.
- Melt the chocolate and butter together using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
- In a separate bowl, whisk together eggs, sugar, and salt until the mixture becomes slightly lighter in color – about 2 minutes by hand or 1 minute with an electric mixer.
- Gently fold the chocolate mixture into the egg mixture until mostly combined. Add flour and fold just until no dry streaks remain. Don't overmix!
- Divide the batter between your prepared ramekins. They should be about ¾ full.
- Bake for 12-14 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
