Molten Chocolate Lava Cakes

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Rich, dark, and completely irresistible Molten Chocolate Lava Cakes with a gooey center are on the menu this Valentine’s Day.

There’s something magical about cutting into a warm dessert and discovering a gooey, molten chocolate center. Molten Chocolate Lava Cakes are THE ultimate indulgence—rich and decadent, yet surprisingly easy to make. With only seven simple ingredients that are perfectly proportioned for the ultimate lava cake experience, this recipe is ideal for special occasions or whenever you need a cake that wows with minimal effort. Let’s make it. 

Recipe: Molten Chocolate Lava Cakes

Ingredients

• 7 ounces (200 g) high-quality semisweet chocolate, finely chopped
• ½ cup (113 g) salted butter, cut into pieces
• 1 large egg + 3 large egg yolks
• ½ cup (100 g) granulated sugar
• 2 tablespoons (16 g) all-purpose flour
• 1 tablespoon (6 g) black cocoa powder
• Pinch of salt

Instructions

1. Preheat and Prepare:
   Preheat your oven to 425°F (220°C). Grease four 6-ounce (175 ml) ramekins with butter and lightly dust with black cocoa powder, tapping out the excess. Place the ramekins on a baking sheet and set aside.
2. Melt the Chocolate and Butter:
   In a heatproof bowl, combine the chopped semisweet chocolate and butter. Melt them together using a double boiler or in the microwave in 20-second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
3. Whisk Eggs and Sugar:
   In a separate mixing bowl, whisk the egg, egg yolks, and granulated sugar together until pale, thickened, and slightly frothy. This should take about 2–3 minutes.
4. Combine the Mixtures:
   Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
5. Add Dry Ingredients:
   Sift the flour, black cocoa powder, and a pinch of salt over the chocolate mixture. Gently fold everything together with a spatula until just combined. Do not overmix.
6. Fill the Ramekins:
   Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
7. Bake the Lava Cakes:
   Place the ramekins on the baking sheet and bake for 12–14 minutes, or until the edges are set but the centers are still soft and slightly jiggly.
8. Cool and Serve:
   Let the cakes cool for 2 minutes in the ramekins. Run a knife around the edges to loosen, then carefully invert each ramekin onto a serving plate. Serve immediately with whipped cream, fresh berries, or a dusting of powdered sugar.

Enjoy the rich, gooey center of these molten chocolate lava cakes!

Best Practices for Perfect Lava Cakes

1. Use High-Quality Chocolate: The flavor of your lava cakes depends heavily on the chocolate you use. Opt for high-quality semisweet chocolate with at least 60% cocoa for the best results.
2. Grease and Dust Ramekins Well: Thoroughly greasing and dusting the ramekins with cocoa powder ensures the cakes release easily after baking.
3. Don’t Overbake: The key to molten lava cakes is the gooey center. Keep a close eye on the baking time—12–14 minutes is ideal. The edges should be set, but the center should still jiggle slightly when shaken.
4. Let Them Rest Briefly: Allowing the cakes to rest for 2 minutes after baking helps them firm up just enough to hold their shape when inverted.
5. Serve Immediately: For the best molten effect, serve the cakes while still warm.

Frequently Asked Questions

1. Can I prepare the batter in advance?

Yes! You can prepare the batter and refrigerate it in the ramekins for up to 24 hours. Bring them to room temperature before baking.

2. How do I know when they’re done?

The edges of the lava cakes should be set and slightly pulled away from the ramekin, while the center should still jiggle. Overbaking will result in a fully cooked center, so keep an eye on the time.

3. Can I use a muffin tin instead of ramekins?

Yes, you can use a standard muffin tin if you don’t have ramekins. Be sure to grease and dust each cavity thoroughly. Baking time may be slightly shorter, so check them at the 10–12 minute mark.

Dietary Substitutions

Gluten-Free Option

To make these molten chocolate lava cakes gluten-free, replace the all-purpose flour with a gluten-free 1:1 baking flour. Bob’s Red Mill Gluten Free 1:1 Baking Flour is an excellent choice, as it provides a similar texture without compromising the recipe’s integrity.

Dairy-Free Option

For a dairy-free version, substitute the butter with a plant-based butter alternative, such Miyokos. Make sure the chocolate you use is also dairy-free—brands like Enjoy Life offer great options.

The Perfect Dessert for Any Occasion

Molten Chocolate Lava Cakes are a show-stopping dessert that never fails to impress. Whether you’re serving them at a dinner party, a romantic evening, or treating yourself to a decadent dessert, their irresistible molten center will absolutely take the cake (pun intended).

With just a handful of ingredients and minimal preparation, this recipe is a foolproof way to create a gourmet dessert in your own kitchen. By following the tips and variations outlined above, you can adapt this classic recipe to fit dietary needs or personal preferences while maintaining its signature decadence.

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: Be sure to check out my Triple Chocolate Cheesecake for an incredibly indulgent chocolate cheesecake experience!