If you’re a chocolate lover, this dessert is going to make your day.
These Hot Chocolate Lava Molten Cakes are warm, rich, and gooey in the middle.
You bake them just enough so the outside is set, but the inside is like warm fudge sauce.
They look super fancy but are honestly really simple to make.
Why I Love This Recipe
This is the kind of dessert I used to order at restaurants just to get that dramatic lava center. When I realized how easy it was to make at home, it became my go-to for dinner parties and cozy nights in. Here’s why:
- You only need a few ingredients
- It’s fast — start to finish in under 30 minutes
- The molten center never gets old
- You can make the batter ahead of time
- It’s a guaranteed crowd-pleaser
What You’ll Need
- 1 stick (½ cup) unsalted butter
- 4 oz semi-sweet baking chocolate (like Baker’s or Ghirardelli), chopped
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 1 pinch of salt
- 2 tablespoons all-purpose flour
- Butter or baking spray (for greasing ramekins)
- Optional: powdered sugar for topping
- Optional: vanilla ice cream for serving
Servings & Time
Makes: 4 individual cakes
Bake Time: 12–13 minutes
Total Time: 25 minutes
Macros (Per Cake – without ice cream)
Calories: 350
Protein: 6g
Carbs: 24g
Fat: 26g
Sugar: 16g
Why This Recipe Works (Quick Science)
The magic of the molten center comes from slightly underbaking the batter. The outside bakes into a soft cake while the center stays warm and gooey. The eggs provide structure, while the chocolate and butter give that rich, fudgy texture. No leavening agent is needed because the eggs and sugar whip up light enough for the perfect lift.
Common Mistakes
- Overbaking: If you bake them too long, the center sets — no lava!
- Undergreasing: Cakes will stick to the ramekins if they’re not properly greased
- Wrong chocolate: Use high-quality baking chocolate, not chocolate chips
- Overmixing flour: Stir the flour in gently so the texture stays tender
- Serving too late: Serve hot from the oven — that’s when the lava flows
What to Serve With
- Vanilla bean ice cream
- A sprinkle of powdered sugar
- Fresh raspberries or strawberries
- Whipped cream
- A drizzle of caramel or chocolate sauce
FAQ
Can I use muffin tins instead of ramekins?
Yes, just reduce bake time slightly and grease well.
Can I make these ahead?
Absolutely. You can refrigerate the batter in the ramekins for up to 24 hours and bake right before serving.
What chocolate works best?
Use real baking bars like Ghirardelli or Baker’s — not chocolate chips.
How do I know when it’s done?
The edges should look set, but the center should still jiggle slightly.
Substitutions and Variations
- Dairy-Free: Use vegan butter and dark chocolate with no dairy
- Add Espresso: Mix in 1 tsp instant espresso powder for mocha flavor
- Peanut Butter Swirl: Drop a teaspoon of peanut butter in the center before baking
- Minty Touch: Add a few drops of peppermint extract
- Gluten-Free: Use almond flour or gluten-free 1:1 flour blend
Tools Required
- 4 small ramekins (6 oz size)
- Mixing bowls
- Whisk
- Rubber spatula
- Microwave-safe bowl or double boiler
- Measuring spoons and cups
- Oven mitts
Make Ahead Tips
- You can prep the batter and pour it into greased ramekins. Cover with plastic wrap and refrigerate for up to 24 hours.
- Just let them sit at room temperature for 10 minutes before baking.
- Bake fresh right before serving — don’t reheat or the centers will cook through.
How to Make Hot Chocolate Lava Molten Cakes
Step 1: Melt Butter and Chocolate
In a microwave-safe bowl, combine 1 stick (½ cup) unsalted butter and 4 oz semi-sweet baking chocolate (chopped). Microwave in 20-second bursts, stirring between each, until smooth and melted. Let it cool slightly.
Step 2: Whisk Eggs, Yolks, Sugar, and Salt
In another bowl, whisk 2 large eggs, 2 large egg yolks, ¼ cup granulated sugar, and a pinch of salt until pale and slightly thickened, about 1–2 minutes.
Step 3: Combine Chocolate and Egg Mixtures
Pour the slightly cooled melted chocolate into the egg mixture. Use a rubber spatula to gently fold it together until smooth and fully combined.
Step 4: Add Flour
Add 2 tablespoons of all-purpose flour to the batter and gently stir just until combined. Don’t overmix.
Step 5: Prep Ramekins
Grease 4 ramekins generously with butter or baking spray. Divide the batter evenly between them.
Step 6: Bake
Place ramekins on a baking sheet and bake in a preheated oven at 425°F for 12–13 minutes. Edges should look set, and the center will jiggle slightly.
Step 7: Serve
Let cakes cool for 1 minute. Run a knife around the edge and invert onto plates. Dust with powdered sugar and serve with ice cream.
Leftovers & Storage
These are best fresh, but if you do have leftovers, store them in the fridge for up to 2 days. Reheat gently in the microwave for about 15–20 seconds, but note: the center may no longer be molten.
Let’s Wrap It Up
There’s just something special about digging into a cake and finding a pool of warm, rich chocolate inside. These molten cakes never fail to impress and they’re so quick to make. Try them out, and don’t forget to leave a comment below and let me know how it went or if you have any questions!
