Name: Chocolate Lava Cakes
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 6 oz bittersweet or semisweet chocolate, chopped; 2 whole eggs; 2 egg yolks; 1/4 cup granulated sugar; Pinch of salt; 2 tbsp all-purpose flour; Butter and cocoa powder for preparing ramekins; Optional: powdered sugar, berries, or ice cream for serving

Jump to Recipe

Indulge in the decadent richness of Chocolate Lava Cakes, a dessert known for its molten center that flows out like lava when you cut into it. These individual-sized treats are perfect for special occasions or when you want to impress with minimal effort. With a crisp outer shell and gooey chocolate interior, this classic dessert never fails to satisfy.

Why You’ll Love This Recipe

Chocolate Lava Cakes are a show-stopping dessert that looks impressive but is surprisingly easy to prepare. Made with simple pantry staples, these cakes deliver a rich, velvety chocolate flavor with every bite. Whether you’re hosting a dinner party or enjoying a quiet night in, their irresistible texture and intense chocolate taste make them a go-to recipe. Plus, they can be prepared ahead of time and baked fresh just before serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter
Bittersweet or semi-sweet chocolate
Eggs
Egg yolks
Granulated sugar
All-purpose flour
Vanilla extract
Salt
Butter and cocoa powder (for greasing the ramekins)

directions

Preheat your oven to 425°F (220°C) and butter four 6-ounce ramekins. Dust them with cocoa powder to prevent sticking.
In a heatproof bowl, melt the butter and chocolate together over a pot of simmering water or in the microwave. Stir until smooth and let it cool slightly.
In a separate bowl, beat the eggs, egg yolks, and sugar until the mixture becomes thick and pale.
Fold the melted chocolate mixture into the egg mixture. Add the flour, vanilla extract, and a pinch of salt, folding gently until fully incorporated.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake for 12 to 14 minutes, until the edges are firm but the centers are still soft.
Let the cakes cool for 1 minute, then carefully run a knife around the edges and invert onto serving plates.
Serve immediately, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.

Servings and timing

This recipe yields 4 individual chocolate lava cakes.
Preparation time: 10 minutes
Cooking time: 12 to 14 minutes
Total time: approximately 25 minutes

Variations

Peanut Butter Lava Cakes: Add a spoonful of peanut butter to the center of each ramekin before baking.
White Chocolate Lava Cakes: Use white chocolate instead of dark chocolate for a sweeter version.
Mocha Lava Cakes: Add 1 teaspoon of instant espresso powder to the batter for a coffee-infused twist.
Orange Chocolate Lava Cakes: Add orange zest for a citrusy note that pairs beautifully with dark chocolate.
Gluten-Free Option: Substitute all-purpose flour with almond flour or a gluten-free blend.

storage/reheating

Chocolate lava cakes are best served immediately to enjoy the molten center. However, you can store baked cakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 20–30 seconds or warm in the oven at 350°F (175°C) for 5–7 minutes. Note that reheating may slightly alter the texture of the lava center.

Unbaked batter can be refrigerated in the ramekins for up to 24 hours. Bring to room temperature before baking.

FAQs

What type of chocolate is best for lava cakes?

Use high-quality bittersweet or semi-sweet chocolate with at least 60% cocoa for a rich flavor and smooth texture.

Can I make chocolate lava cakes ahead of time?

Yes, you can prepare the batter and refrigerate it in ramekins up to a day in advance. Bake just before serving.

Do I need to use ramekins?

Ramekins work best, but you can also use a muffin tin. Adjust baking time slightly and grease well.

How do I know when the lava cakes are done?

The edges should be set, and the center should jiggle slightly when gently shaken. Avoid overbaking or the center may solidify.

Can I freeze chocolate lava cakes?

You can freeze the unbaked batter in ramekins. Thaw in the refrigerator and bake as directed. Baked cakes can also be frozen and reheated.

What can I serve with chocolate lava cakes?

Vanilla ice cream, whipped cream, fresh berries, or a dusting of powdered sugar pair wonderfully with the rich chocolate flavor.

Are lava cakes supposed to be gooey in the middle?

Yes, the molten center is the signature feature of lava cakes. The outside should be set while the center remains liquid.

Can I use milk chocolate?

You can, but milk chocolate will result in a sweeter and less intense chocolate flavor.

How do I prevent the cakes from sticking to the ramekins?

Butter and dust the ramekins with cocoa powder thoroughly to ensure easy release after baking.

Why did my lava cakes collapse?

If underbaked or not properly greased, the cakes may collapse when inverted. Ensure the outer edges are set and the ramekins are well-prepared.

Conclusion

Chocolate Lava Cakes are the epitome of elegant yet easy-to-make desserts. With their warm, gooey centers and rich chocolate flavor, they make the perfect finale to any meal. Whether you’re preparing a romantic dinner or a dinner party dessert, this timeless recipe delivers indulgence with every bite.