Molten Chocolate Lava Cake Recipe: Quick, Easy, and Absolutely Decadent

Oct 26, 2025
3 min read

HOME > POP - CULTURE > FOOD & RECIPES

This Article Is Available In

ENGLISH - GERMAN - FRENCH - ITALIAN - SPANISH

Preparation & Cooking Time: 20 Mins

QUICK INSTRUCTIONS

Preheat your oven to 450°F (230°C). Generously butter and flour six 4-5 oz ramekins, tapping out any excess flour.
In a heatproof bowl over a pot of simmering water (or in a microwave in 30-second bursts), melt the chopped chocolate and butter until completely smooth. Stir and set aside to cool slightly.
Using a hand mixer, beat the eggs, egg yolks, sugar, and salt on medium-high speed until the mixture is pale, thick, and has doubled in volume (about 2-3 minutes).
Gently pour the slightly cooled chocolate mixture into the egg mixture and mix on low speed until just combined.
Sift in the 2 tablespoons of flour and mix only until no white streaks remain. Do not overmix.
Divide the batter evenly among the prepared ramekins.
Bake for 6-8 minutes. The edges will look firm, but the centers will still have a distinct jiggle.
Let the cakes cool in their ramekins for exactly one minute. Place a dessert plate over the top of each ramekin, and in one confident motion, invert the cake onto the plate.
Garnish immediately and serve.

Ingredients:

6 oz (170g) bittersweet chocolate (60-70% cacao), finely chopped
1/2 cup (113g / 1 stick) unsalted butter, cubed
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup (50g) granulated sugar
1/8 teaspoon salt
2 tablespoons all-purpose flour
For Prep: Softened unsalted butter and all-purpose flour (or cocoa powder) for dusting
Optional Garnish: Vanilla ice cream

Detailed Cooking Process: To begin, preheat your oven to 450°F (230°C). This high temperature is essential for creating the molten center while perfectly baking the edges. As the oven heats, prepare your six 4-to-5-ounce ramekins. This preparation step is critical to ensure the cakes release cleanly. Use softened butter to thoroughly coat the entire inside of each ramekin, paying special attention to the bottom corners. Add a small spoonful of flour, then tilt and tap the ramekin to coat all the buttered surfaces. Tap out any excess flour.