Molten Chocolate Lava Cakes

There’s nothing quite like the indulgence of molten chocolate lava cakes. With their rich, silky filling oozing onto the plate, that first spoonful is pure bliss.

In France, this classic dessert is known as gâteau coulant au chocolat. It transforms simple ingredients into a luxurious chocolate experience.

The best part? It’s surprisingly easy to make at home!

With just a few pantry staples and 30 minutes from start to finish, these dreamy little cakes are perfect for any occasion.

Why You’ll Love This Chocolate Lava Cake

Restaurant Quality: This luxurious lava cake recipe will impress guests with professional-level results at a fraction of the cost.

Quick & Easy: From prep to plate, you can have this on the table in under 30 minutes. It’s an ideal last-minute dessert for unexpected guests or spontaneous cravings.

Intense Chocolate Flavor: Every bite is loaded with rich, intense chocolate goodness.

Ingredients

• Chocolate: I like bittersweet chocolate but you can use semi-sweet if you prefer. Either way, use high-quality chocolate like Ghiradelli or Callebaut to ensure the best results.

• Unsalted Butter: Provides richness and contributes to the cake’s tender texture.

• Eggs & Egg Yolks: Whole eggs provide structure. The extra yolks add richness, helping to create the cake’s signature gooey center.

• Granulated Sugar: Sweetens the cake without adding excess moisture.

• Salt: A pinch of salt enhances the chocolate flavor and balances the sweetness. It’s a vital flavor enhancer for all the ingredients.

• All-Purpose Flour: Acts as a binder, providing some structure while allowing for a molten center.

• Cocoa Powder: To dust the ramekins so the cakes don’t stick.

How to Make Chocolate Lava Cake

Chocolate lava cakes offer the perfect balance of cake-like exterior and velvety chocolate interior.

It’s what makes this dessert a showstopper at any dinner party.

But as promised, they come together in a snap!

1. PREHEAT the oven to 425°F (220°C) and coat four 6-ounce ramekins with cooking spray. Dust with cocoa powder and set aside on a baking sheet.

2. MELT the chocolate and butter in a heatproof bowl, microwaving in 20-second intervals and stirring until smooth. Cool slightly.

3. BEAT the sugar, eggs, and yolks in a separate bowl with an electric mixer for 2–3 minutes until pale and thick.

4. FOLD in the cooled chocolate. Sprinkle the flour and salt over the top and gently fold until combined. Pour into the ramekins.

5. BAKE for 9–12 minutes until the edges are firm and the centers are slightly jiggly.

6. LOOSEN the cakes by running a knife around the edges. Invert onto plates immediately and serve with powdered sugar, vanilla ice cream, or fresh berries. Enjoy!

Tips For the Best Chocolate Lava Cake

I love making these for dinner parties, date nights, or honestly, just when the craving hits.

They look super impressive, and the hardest part is trying not to eat them all yourself. (No judgment if you do, though.)

Worried they won’t be perfect? Check out these tips for success:

• Melt the chocolate gently. It burns pretty quickly, so use short bursts. Or, try a double-boiler over low heat.

• Mix gently. After beating the eggs, switch to a spatula. Mix just until no streaks of flour are visible.

• Don’t overfill the ramekins. Fill the ramekins only 3/4 full to allow room for the cakes to expand as they bake.

• Watch the bake time closely. Every oven is different, so check them at the 9-minute mark. The edges should be firm to the touch, and the center should look set but will give slightly when pressed.

• Experiment with toppings. Elevate your lava cakes with pistachio gelato, fruit compote, coffee whipped cream, and more!

• Chill or freeze the batter. If needed, you can prepare the batter in advance. Store it in the refrigerator for up to 24 hours or freeze it for 1 month. Thaw frozen batter before baking. 

How to Store

Chocolate lava cakes are the dessert equivalent of a mic drop. So, I doubt you’ll have leftovers.

But if you do, you can store it for later.

To Store: Store baked and cooled lava cakes in an airtight container in the fridge for 2-3 days.

To Freeze: Wrap cooled lava cakes tightly in plastic wrap. Store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Bake leftovers at 350°Fahrenheit for 6-8 minutes until warm, or air fry for 3-4 minutes. Alternatively, microwave in 20-second intervals until warm.

More Decadent Chocolate Desserts to Try

Chocolate Almond Croissants
White Chocolate Cupcakes
Chocolate Pudding Pie
Chocolate Fudge Pie