Few desserts can rival the indulgent allure of a Chocolate Molten Lava Cake, with its rich, velvety center that oozes decadence with every bite. The contrast between the warm, gooey chocolate interior and the delicate, slightly crisp exterior creates a symphony of textures that’s impossible to resist. In just under 20 minutes, you can whip up this restaurant-quality treat that’s perfect for impressing guests or satisfying a sudden chocolate craving. Its deep, intense cocoa flavor, paired with a hint of sweetness, makes it an unforgettable dessert experience.

What makes this cake truly magical is its simplicity and the way it transforms basic ingredients into something extraordinary. The molten center, bursting with smooth, melted chocolate, feels like a luxurious surprise waiting to be discovered. Whether served with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries, it’s a dessert that feels both elegant and comforting. With minimal effort and a short baking time, you can create a dessert that’s as delightful to make as it is to savor.

Ingredients for Chocolate Molten Lava Cake

1 cup (8.5 oz) Dark Chocolate (72% cocoa solids)
¾ cup (6 oz) unsalted butter
½ cup caster sugar (or granulated sugar as a substitute)
4 eggs (at room temperature)
4 yolks
½ cup all-purpose flour (sifted)

Step-by-Step Instructions

Melt the chocolate and butter: Combine the dark chocolate and unsalted butter in a heatproof bowl. Melt gently over a bain-marie or in the microwave, stirring until smooth. Let it cool slightly.
Beat eggs and sugar: In a stand mixer or using a hand beater, beat the eggs and caster sugar on high speed for about 4 minutes, until the mixture is fluffy, pale, and forms ribbons.
Combine chocolate and egg mixture: Reduce the mixer speed to low and slowly drizzle in the cooled chocolate mixture. Turn off the mixer and use a spatula to ensure everything is well combined.
Fold in the flour: Sift the flour over the chocolate mixture and gently fold it in until just combined. Avoid overmixing to keep the cake tender.
Prepare the ramekins: Generously butter tea cups, mugs, or ramekins (about 1 cup capacity). Scoop 1 cup of the cake batter into each ramekin. If not baking immediately, refrigerate for up to 4 days.
Bake the cakes: Preheat the oven to 400°F (200°C). Place the ramekins on a baking tray and bake for 10-12 minutes. Watch carefully, as oven temperatures vary. For a gooey center, check at 10 minutes and adjust baking time in 30-second increments. The ideal result is a mousse-like cake with a slightly runny center.
Serve immediately: Let the cakes sit for just a minute after baking. Serve in the ramekins with a scoop of Pistachio Raspberry Ice Cream (see below).

Pistachio Raspberry Ice Cream

Mix ¼ cup chopped, lightly toasted pistachios and ¼ cup raspberry puree into 2 cups of no-machine ice cream base. Freeze for 6-8 hours and serve with your lava cake.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Chocolate Molten Lava Cake with a drizzle of raspberry coulis or a dollop of whipped cream for a tangy contrast. For a richer experience, try a scoop of salted caramel ice cream or a sprinkle of crushed hazelnuts. These additions not only enhance the flavor but also add a delightful texture to every bite.

Mastering the Bake: Time-Saving Tips

To save time, prepare the batter ahead and store it in the fridge for up to 4 days. When ready to bake, simply scoop and bake—no need to wait for the batter to come to room temperature. Additionally, using a stand mixer for the eggs and sugar ensures a quicker, fluffier result, cutting down on manual effort.

Storage and Reheating: Keep It Gooey

If you have leftovers, store the unbaked batter in the fridge or freeze it in individual portions for up to 1 month. To reheat, bake the frozen batter directly at 400°F for an extra 1-2 minutes. For baked cakes, a quick 10-second zap in the microwave can revive the gooey center, though it’s best enjoyed fresh.

Recipe Variations: Mix It Up

Experiment with different chocolates like milk chocolate or white chocolate for a sweeter twist. Add a pinch of espresso powder to deepen the chocolate flavor or mix in a tablespoon of liqueur like Grand Marnier for a boozy kick. These small tweaks can transform the classic recipe into something uniquely yours.

Equipment Guidance: Tools for Success

Using ramekins or tea cups ensures even baking and a charming presentation. A stand mixer or hand beater is essential for achieving the fluffy egg and sugar mixture. Don’t forget a sifter for the flour to avoid lumps and ensure a smooth batter. These tools make the process seamless and enjoyable.