Molten Chocolate Lava Cake Recipe That Everyone Wants

Save

It sounds so fancy but don't be fooled by these delicious little cakes. There's nothing difficult about making your own molten chocolate lava cakes at home and this recipe includes two options: one with a standing mixer and one without. Both turn out beautifully: rich, chocolately and delicious.

Hot molten chocolate lava cake with whipped cream.
Hot molten chocolate lava cake with whipped cream. (Image: Charity Curley Mathews, founder of Foodlets.com)

Things You'll Need

  • 4 ounces semi-sweet or dark chocolate
  • 1 stick butter (half a cup)
  • 2 eggs, 2 egg yolks
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla 
  • 1/4 cup flour
Ingredients for molten chocolate lava cake.
Ingredients for molten chocolate lava cake. (Image: Charity Curley Mathews, founder of Foodlets.com)

Melt the Chocolate and Butter

Slice the butter and cut chocolate into small pieces.

The smaller your chocolate pieces, the faster it'll melt.
The smaller your chocolate pieces, the faster it'll melt. (Image: Charity Curley Mathews, founder of Foodlets.com)

Melt the chocolate and butter together in a heat-proof bowl over a pan of gently simmering water.

Once the water reaches a boil, turn the burner to the lowest setting.
Once the water reaches a boil, turn the burner to the lowest setting. (Image: Charity Curley Mathews, founder of Foodlets.com)

Once the butter and chocolate are smoothly melted, add vanilla, and remove from heat and stir. Use a towel to move your bowl from the hot pan, taking care to avoid the steam.

The towel also works to wipe off any remaining water or evaporation on the bowl.
The towel also works to wipe off any remaining water or evaporation on the bowl. (Image: Charity Curley Mathews, founder of Foodlets.com)

If Don't Have a Standing Mixer

If you don't have a mixer, or just want to avoid using another bowl, follow this method: crack your eggs (and egg yolks) into the chocolate mixture, one at a time. Use a handheld mixer or a whisk to incorporate the eggs with as much air as possible.

Don't forget: 2 eggs and 2 egg yolks. Not 4 eggs.
Don't forget: 2 eggs and 2 egg yolks. Not 4 eggs. (Image: Charity Curley Mathews, founder of Foodlets.com)

Add the sugar and mix again with a whisk or handheld mixer.

Mix in the sugar.
Mix in the sugar. (Image: Charity Curley Mathews, founder of Foodlets.com)

If You Have a Standing Mixer

This is a second method for making the lava cakes. Start with the eggs and sugar. Whisk them until the mixture triples in volume, about 5 minutes.

This method takes a few more minutes but the cakes are a little fluffier.
This method takes a few more minutes but the cakes are a little fluffier. (Image: Charity Curley Mathews, founder of Foodlets.com)

Then add the chocolate mixture to the egg and sugar slowly, with the whisk attachment still moving.

Don't add the hot chocolate mixture too quickly; you'll scramble your eggs.
Don't add the hot chocolate mixture too quickly; you'll scramble your eggs. (Image: Charity Curley Mathews, founder of Foodlets.com)

Last Step (No Matter Which Mixing Method You Used)

Add the flour last, stirring until it's just incorporated.

Stir gently, taking care not to deflate the mixture.
Stir gently, taking care not to deflate the mixture. (Image: Charity Curley Mathews, founder of Foodlets.com)

Bake and Serve

Heat oven to 450 degrees Fahrenheit.

Prepare four ramekins by buttering them liberally and adding a pinch of flour, then tapping the sides until the flour coats your bowls entirely. Or use a baking spray with flour.

Tip

  • Want to make these lava cakes ahead of time? Stop at this point. Cover and refrigerate. Bring them up to room temperature before baking, allowing for about 30 minutes to do so.

Split batter evenly among 4 ramekins.
Split batter evenly among 4 ramekins. (Image: Charity Curley Mathews, founder of Foodlets.com)

Bake for 8 to 9 minutes at 450 degrees Fahrenheit.

Ramekins ready to be baked.
Ramekins ready to be baked. (Image: Charity Curley Mathews, founder of Foodlets.com)

Once the cakes come out of the oven, carefully invert them onto a plate.

The ramekins will be very hot so use caution when handling.
The ramekins will be very hot so use caution when handling. (Image: Charity Curley Mathews, founder of Foodlets.com)

The faster you work, the more liquid your lava will be inside. (The cakes will keep cooking if you leave them in the hot ramekins until they're completely cool.)

Consider dusting with powdered sugar or cocoa powder.
Consider dusting with powdered sugar or cocoa powder. (Image: Charity Curley Mathews, founder of Foodlets.com)

If you bake for only 8 minutes, the cakes will be more liquid inside, while 10 minutes will result in more of a gooey chocolate center.

A chocolate river of deliciousness.
A chocolate river of deliciousness. (Image: Charity Curley Mathews, founder of Foodlets.com)

More Recipes With Chocolate

Chocoholics, these are for you...

Decadent Chocolate Recipes for Every Sweet-Tooth Scenario

(Image: Thalia Ho | Jennifer Farley)
Promoted By Zergnet

You May Also Like

  • How to Make an Ice Cream Cake

    An ice cream cake with a grown-up twist. It's like your favorite coffee shop vanilla latte drink in ice cream cake form.

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!