Molten Chocolate Lava Cake
A warm, oozing heart of dark chocolate under a delicate sponge.
About this recipe
The classic restaurant dessert, demystified. A thin chocolate sponge baked just long enough to set the edges while the center stays molten. Serve immediately with a dusting of cocoa, a scoop of vanilla bean ice cream, and a few raspberries for brightness. The trick is timing — five minutes too long and you have a brownie; one minute too short and it collapses. We've dialed in the exact window.
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Ingredients
For 4 servings
- 🍫200 g Dark chocolate (70%)At least 60% cacao for the right melt
- 🧈100 g Unsalted butter
- 🥚2 whole Large eggs
- 🥚2 yolks Egg yolks
- 🍬60 g Caster sugar
- 🌾40 g Plain flourJust enough to bind — don't over-mix
- 🌿1 tsp Vanilla extract
- 🧂1 pinch Pinch of sea salt
- 🫐100 g Raspberries (to serve)
- 🍨4 scoops Vanilla ice cream (to serve)
Instructions
8 steps · 27 minutes active
- 1
Preheat & prepare ramekins
Preheat the oven to 220°C (425°F). Brush four 150ml ramekins generously with softened butter, then dust the inside with cocoa powder, tapping out the excess. This coating is what allows the cakes to release cleanly.
220°C / 425°FTip: Cocoa (not flour) keeps the dark color of the cake intact. - 2
Melt chocolate & butter
Place the dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir gently until completely melted, glossy, and smooth. Remove from heat and let cool for 5 minutes.
Tip: The water should never touch the bowl — only the steam should. - 3
Whisk eggs & sugar
In a separate bowl, whisk the whole eggs, egg yolks, and caster sugar until the mixture is pale, thick, and falls in ribbons when you lift the whisk — about 3 minutes with an electric whisk, 5 by hand.
Tip: This aeration is what gives the sponge its lift — don't under-whisk. - 4
Fold in chocolate, then flour
Pour the cooled chocolate mixture into the egg mixture and fold gently with a spatula until just combined. Sift the flour and salt over the top and fold again — stop the moment no streaks of flour remain.
Tip: Over-mixing knocks out the air you just whipped in. - 5
Fill ramekins
Divide the batter between the four prepared ramekins, filling each about ¾ full. Tap gently on the counter to release any air pockets. The batter can be chilled up to 24h at this point — bake from cold, adding 1 minute.
- 6
Bake
Bake on a baking tray for exactly 11–12 minutes. The edges should be set and slightly cracked, but the center should still jiggle when you shake the tray gently. Trust the jiggle.
220°C / 425°F12 minutesTip: 11 min = runnier, 12 min = just-set. Test one first if unsure. - 7
Rest & invert
Let rest for exactly 60 seconds — no longer. Run a small offset spatula around the edge, place a plate on top, and flip in one confident motion. Lift the ramekin straight up.
1 minutesInvert - 8
Serve immediately
Dust with cocoa, add a scoop of vanilla ice cream, scatter raspberries, and a tiny pinch of flaky salt. Serve at once — the magic lasts about 90 seconds.
Tip: A few raspberries cut the richness perfectly.
Nutrition Facts
Per serving · 4 servings per recipe
| Calories | 480 kcal |
|---|---|
| Protein | 7 g |
| Total Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Total Sugar | 28 g |
| Total Fat | 32 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Make ahead: fill the ramekins, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding one minute.
No ramekins? use a muffin tin — reduce bake time to 9–10 minutes and run a knife around each cake before inverting.
The batter also freezes beautifully. Bake from frozen, adding 2 minutes.
Frequently Asked Questions
Common questions about this recipe.
Can I make chocolate lava cake ahead of time?+
Yes — fill the ramekins, cover tightly with plastic wrap, and refrigerate up to 24 hours. Bake straight from the fridge, adding one minute to the bake time. The batter also freezes well for up to a month; bake from frozen, adding two minutes.
Why didn't my center stay molten?+
The most common cause is over-baking. Pull them at exactly 11–12 minutes — the edges should be set and slightly cracked, but the center should still jiggle when you shake the tray gently. A toothpick should come out with moist crumbs, not clean. Remember that the cakes continue to cook from residual heat after you take them out.
Can I use milk chocolate instead of dark chocolate?+
You can, but the result will be sweeter and less intense. We recommend at least 60% cacao for the right balance of richness and depth. If you only have milk chocolate, reduce the added sugar by half.
Can I make this without ramekins?+
A standard muffin tin works well. Grease generously, fill each cup about 2/3 full, reduce the bake time to 9–10 minutes, and run a small knife around each cake before inverting onto a plate.
How do I know when the lava cake is done?+
Look for two visual cues: the edges should be set and slightly pulled away from the ramekin, and the surface should have a slight crack. When you gently shake the tray, the center should still jiggle like jelly — not liquid, but definitely wobbly. Trust the jiggle over the timer.
Pastry chef and recipe developer. Founder of Celestial Confections. Trained at Le Cordon Bleu Paris.
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