Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: French
Ingredients: 100 g dark chocolate; 100 g unsalted butter; 2 large eggs; 2 large egg yolks; 80 g caster sugar; 30 g plain flour; 1 tsp vanilla extract; 1 pinch salt; Butter, for greasing ramekins; Cocoa powder or plain flour, for dusting ramekins

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I make this chocolate lava cake when I want a dessert that feels elegant but still comes together with simple ingredients. It has a soft outer cake, a deep chocolate flavor, and a warm molten center that turns every bite into something rich and satisfying.

Chocolate Lava Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

100 g dark chocolate

100 g unsalted butter

2 large eggs

2 large egg yolks

80 g caster sugar

30 g plain flour

1 teaspoon vanilla extract

1 pinch salt

Butter, for greasing ramekins

Cocoa powder or plain flour, for dusting ramekins

Directions

I start by preheating the oven to 220°C (200°C fan). I generously grease 4 ramekins with butter, then lightly dust them with cocoa powder or plain flour.

I place the dark chocolate and butter in a heatproof bowl over a pan of gently simmering water. I stir everything until it is fully melted and smooth, then I remove it from the heat and let it cool slightly.

In a separate bowl, I whisk the eggs, egg yolks, caster sugar, vanilla extract, and salt until the mixture becomes pale and a little thick.

I gently pour the melted chocolate mixture into the egg mixture and whisk until combined.

I sift in the plain flour and carefully fold it in until the batter is smooth and evenly mixed.

I divide the batter evenly between the prepared ramekins and place them on a baking tray.

I bake the cakes for 10 to 12 minutes, until the edges are set but the centers still have a slight wobble.

I leave the cakes to rest for 1 minute, then I carefully run a knife around the edges and turn them out onto serving plates.

I serve them right away while the centers are still molten. I like adding ice cream, cream, or fresh berries for an even better dessert.

Servings and timing

I get 4 servings from this recipe.

I usually need 15 minutes for prep time, 12 minutes for cooking time, and 27 minutes in total.

Variations

I sometimes change this recipe depending on the occasion. I like adding a small piece of chocolate to the center of each ramekin for an even richer molten middle. I also enjoy serving the cakes with vanilla ice cream, whipped cream, or fresh raspberries for contrast. When I want a deeper flavor, I use extra-dark chocolate. For a subtle twist, I sometimes add a little espresso powder or orange zest to the batter.

Storage/Reheating

I think this dessert is best served fresh, right after baking, because that is when the center stays perfectly molten. If I have leftovers, I cover them and store them in the refrigerator for up to 2 days. When I reheat them, I warm them gently in the microwave for a few seconds so the middle softens again. I try not to overheat them because the center can lose its lava texture.

FAQs

Can I make the batter ahead of time?

I can make the batter ahead and divide it into the ramekins, then keep them covered in the refrigerator for several hours before baking. I usually add an extra minute or two to the baking time if the batter is chilled.

How do I know when the lava cakes are done?

I look for edges that are set while the centers still have a slight wobble. That soft center is what gives me the molten middle.

Can I use milk chocolate instead of dark chocolate?

I can use milk chocolate, but I find that dark chocolate gives me a richer and more balanced flavor. Milk chocolate makes the cakes sweeter and a little less intense.

What can I use if I do not have ramekins?

I use other small oven-safe dishes if I do not have ramekins, but I make sure to grease them well and watch the baking time closely since size and depth can affect how the cakes bake.

Why did my center not stay molten?

I usually find that this happens when I bake the cakes too long. I keep a close eye on them and remove them as soon as the edges are set and the center still looks slightly soft.

Conclusion

I love how this chocolate lava cake delivers a rich, restaurant-style dessert with very little effort. The crisp edges and molten center make it feel special every time I serve it. When I want a chocolate dessert that is easy, elegant, and deeply satisfying, this is always one of my favorite recipes to make.

📖 Recipe:

Chocolate Lava Cake

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Author: Cheryl
Total Time: 27 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This chocolate lava cake features a delicate baked exterior with a rich, molten chocolate center, creating an elegant yet simple dessert perfect for any special occasion.

Instructions

Preheat the oven to 220°C (200°C fan). Grease 4 ramekins with butter and dust with cocoa powder or flour.
Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
In a separate bowl, whisk eggs, egg yolks, caster sugar, vanilla extract, and salt until pale and slightly thickened.
Pour the melted chocolate mixture into the egg mixture and whisk until combined.
Sift in the plain flour and gently fold until smooth.
Divide the batter evenly between the prepared ramekins and place on a baking tray.
Bake for 10–12 minutes until the edges are set and the centers remain slightly wobbly.
Rest for 1 minute, then run a knife around the edges and carefully invert onto plates.
Serve immediately while the centers are molten, optionally with ice cream, cream, or berries.