Introduction

Molten chocolate cakes are the perfect indulgent dessert with a rich, gooey center and a tender cake exterior. This recipe is simple to make and sure to impress anyone who loves chocolate. Serve warm for a decadent treat.

Two small chocolate lava cakes with a soft, rich brown texture sit on a white plate. One cake is whole with a dusting of white powdered sugar on top, while the other is cut open, showing thick, glossy melted chocolate flowing out mixed with several dark chocolate chips. Beside the cakes, there is a round scoop of creamy off-white vanilla ice cream. The plate rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (plus extra for greasing)
1 cup semi-sweet chocolate chips (or chopped chocolate)
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting, optional)
Vanilla ice cream (for serving, optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and dust them with cocoa powder or flour. Place the ramekins on a baking sheet.
Step 2: In a microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth. Allow it to cool slightly.
Step 3: In a medium bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture is thick and pale.
Step 4: Stir the melted chocolate mixture into the egg mixture until well combined.
Step 5: Gently fold in the flour, vanilla extract, and a pinch of salt until just combined. Be careful not to overmix.
Step 6: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
Step 7: Bake for 10-12 minutes, until the edges are firm but the centers remain soft. The tops should look set, and a toothpick inserted into the center will come out with moist batter.
Step 8: Remove from the oven and let the cakes cool for about 1 minute. Run a knife around the edges to loosen them, then invert each ramekin onto a plate. Let sit for a few seconds before lifting the ramekin off.
Step 9: Dust with powdered sugar if desired and serve warm with a scoop of vanilla ice cream.

Tips & Variations

For a richer flavor, use high-quality dark chocolate instead of semi-sweet chocolate chips.
Instead of vanilla ice cream, try serving with whipped cream or fresh berries.
To make ahead, prepare the batter, fill ramekins, cover with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a minute or two to the baking time.
Dust ramekins with cocoa powder instead of flour to avoid a white residue on the cake’s exterior.

Storage

Molten chocolate cakes are best enjoyed fresh and warm. If you have leftovers, store them covered in the refrigerator for up to 2 days. Reheat gently in the microwave for 20-30 seconds until warm but not overcooked to preserve the molten center.

How to Serve

The image shows two chocolate lava cakes on a white plate with powdered sugar sprinkled on top and around them. One cake is whole with a slightly rough texture and chocolate chips on top, while the other is cut open, revealing a thick, glossy, liquid chocolate center flowing out onto the plate with some chocolate chips mixed in. Beside the cakes is a smooth, round scoop of creamy vanilla ice cream, adding a creamy white contrast to the dark chocolate. The white plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these vegan or dairy-free?

You can substitute butter with a dairy-free alternative and use vegan chocolate chips, but keep in mind that the texture may vary slightly. For eggs, consider using a commercial egg replacer suitable for baking.

What if my cakes don’t have a molten center?

If the centers aren’t gooey, try reducing the baking time by a minute or two since ovens vary. The edges should be firm while the center remains soft but not liquid.