Molten Chocolate Lava Cake: 20-Minute Restaurant-Style Dessert
Break through the soft chocolate sponge and a river of warm, molten chocolate pours out. Lava cake looks like a fancy restaurant dessert, but it needs just six ingredients and about 20 minutes.
This chocolate lava cake recipe gives you the timing and tricks to get a perfect liquid center every time.
In this guide: What Is a Lava Cake? · Ingredients · Making the Batter · The Secret of the Molten Center (Timing) · Baking in Ramekins or Muffin Tins · Unmolding and Serving · Make-Ahead Options · FAQ
What Is a Lava Cake?
A lava cake, or chocolate fondant, is an individual cake baked only until the outside sets while the center stays liquid. It was popularized in the 1980s by chefs in France and the United States. The secret is a very high ratio of chocolate and butter to flour, and precise baking.
Ingredients
This makes 4 individual cakes. Use real chocolate, not chips, which contain stabilizers and don't melt as smoothly.
- 120 g (4 oz) good-quality dark chocolate (60-70%), chopped
- 115 g (1/2 cup) unsalted butter, plus extra for greasing
- 2 large eggs plus 2 egg yolks
- 60 g (1/2 cup) powdered sugar
- 30 g (1/4 cup) all-purpose flour
- Pinch of salt
- 1/2 tsp vanilla extract
- Cocoa powder for dusting ramekins
- Powdered sugar, berries or ice cream to serve
Making the Batter
Melt the chocolate and butter together in a bowl over simmering water, or in the microwave in 20-second bursts, stirring until smooth. Let cool slightly. Whisk the eggs, yolks, sugar, vanilla and salt for 2 minutes until pale. Fold in the chocolate mixture, then sift in the flour and fold until just combined.
The Secret of the Molten Center (Timing)
Timing is everything. At 220°C (425°F), bake for 10-12 minutes. The edges should be firm, and the center should still look soft and slightly wobbly, like jelly. One minute too long and you get chocolate cake, so check at 9 minutes. Because ovens vary, test one ramekin first. If the center is too liquid, add a minute next time.
Baking in Ramekins or Muffin Tins
Generously butter four 150 ml (6 oz) ramekins and dust with cocoa powder, tapping out the excess. Divide the batter evenly. Place on a baking tray and bake. No ramekins? Use a standard muffin tin, filling 6 cups two-thirds full and baking 8-10 minutes.
Unmolding and Serving
Let the cakes rest for 1 minute after baking. Run a thin knife around the edges, place a plate on top and flip confidently. Wait 10 seconds, then lift the ramekin. Dust with powdered sugar and serve right away with vanilla ice cream, whipped cream or raspberries. Alternatively, serve in the ramekin to skip unmolding.
Make-Ahead Options
Prepare the batter and fill the ramekins up to 24 hours ahead, covered and refrigerated. Bake directly from the fridge, adding 1-2 minutes. You can also freeze unbaked cakes for up to a month, and bake from frozen for 15-17 minutes.
Frequently Asked Questions
Why didn't my lava cake have a molten center?
It was overbaked. Reduce time by 1-2 minutes and check that the center still wobbles.
Can I use milk chocolate?
Yes, but the result will be sweeter and softer. Reduce the sugar slightly.
Can I make it gluten-free?
Replace flour with 1 tablespoon cornstarch plus 1 tablespoon almond flour.
Why did it stick to the ramekin?
Not enough butter and cocoa. Grease thoroughly.
Can I microwave lava cake?
Yes. Cook in a mug for 60-90 seconds, though the texture is less refined.
Did you try this recipe? Share your results in the comments below!
