If you’re craving a decadent, restaurant-style dessert at home, Molten Chocolate Lava Cakes are the answer. These rich, chocolatey treats feature a perfectly gooey molten center that spills out with every bite. Made with a handful of simple ingredients and ready in under 30 minutes, they’re the ideal dessert for special occasions or cozy nights in. Serve them with vanilla ice cream or fresh berries for a truly indulgent finish.
Why You’ll Love Molten Chocolate Lava Cakes
- Molten, fudgy center that feels gourmet
- Quick and easy—ready in under 30 minutes
- Perfectly portioned for individual servings
- Great for dinner parties, Valentine’s Day, or birthdays
- Pairs beautifully with ice cream, whipped cream, or espresso
Ingredients For Molten Chocolate Lava Cakes
- 8 tablespoons unsalted butter, plus more for greasing
- 6 oz semisweet chocolate chips (use high-quality for best flavor)
- 2 large whole eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour, plus more for dusting ramekins
How To Make Molten Chocolate Lava Cakes
1. Prepare the Ramekins: Grease four 8-oz ramekins with butter and dust with flour. Shake out any excess. This helps ensure the cakes release cleanly after baking.
2. Melt Chocolate and Butter: Place butter and chocolate chips in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and melted. Remove from heat and let cool slightly.
3. Whip Eggs and Sugar: In a separate bowl, beat eggs, egg yolks, sugar, and salt using an electric mixer on high speed for about 5 minutes until pale and thick.
4. Combine the Batter: Fold the melted chocolate mixture and vanilla extract into the whipped egg mixture. Gently fold in the flour until smooth and well combined.
5. Bake: Divide the batter evenly between the ramekins. Place them on a baking sheet and bake at 450°F (232°C) for 10–12 minutes. The edges should be firm while the centers remain soft.
6. Serve: Let the cakes cool for 1 minute. Run a knife around the edges, invert onto plates, and dust with powdered sugar. Serve immediately.
Tips for Success
- Don’t overbake—the center should remain molten.
- Grease and flour ramekins thoroughly to prevent sticking.
- Let batter rest if you’re prepping ahead, but bring to room temp before baking.
Variations For Molten Chocolate Lava Cakes
- Dark chocolate: Swap semisweet with bittersweet chocolate for a deeper flavor.
- Espresso kick: Add 1 tsp espresso powder to enhance the chocolate.
- Gluten-free: Use a gluten-free flour blend.
Frequently Asked Questions
Can I make the batter ahead of time? Yes! Fill ramekins and refrigerate for up to 24 hours. Let them come to room temperature for 20 minutes before baking.
No ramekins? Use a muffin tin with parchment liners or silicone baking cups.
What to serve with molten lava cakes? Vanilla ice cream, whipped cream, fresh raspberries, or a drizzle of caramel or chocolate sauce.
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Conclusion
Molten Chocolate Lava Cakes are the ultimate chocolate dessert—rich, luxurious, and surprisingly easy to make. With their crisp exterior and gooey center, they’re sure to impress your guests or make a quiet night feel extra special. Try them once, and they’ll become your go-to treat whenever chocolate cravings strike.
Molten Chocolate Lava Cakes
Ingredients
- 8 tablespoons unsalted butter plus more for greasing
- 6 oz semisweet chocolate chips use high-quality for best flavor
- 2 large whole eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour plus more for dusting ramekins
Instructions
- Prepare the Ramekins: Grease four 8-oz ramekins with butter and dust with flour. Shake out any excess. This helps ensure the cakes release cleanly after baking.
- Melt Chocolate and Butter: Place butter and chocolate chips in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and melted. Remove from heat and let cool slightly.
- Whip Eggs and Sugar: In a separate bowl, beat eggs, egg yolks, sugar, and salt using an electric mixer on high speed for about 5 minutes until pale and thick.
- Combine the Batter: Fold the melted chocolate mixture and vanilla extract into the whipped egg mixture. Gently fold in the flour until smooth and well combined.
- Bake: Divide the batter evenly between the ramekins. Place them on a baking sheet and bake at 450°F (232°C) for 10–12 minutes. The edges should be firm while the centers remain soft.
- Serve: Let the cakes cool for 1 minute. Run a knife around the edges, invert onto plates, and dust with powdered sugar. Serve immediately.
Notes
- Don’t overbake—the center should remain molten.
- Grease and flour ramekins thoroughly to prevent sticking.
- Let batter rest if you’re prepping ahead, but bring to room temp before baking.
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