Chocolate lava cake is an indulgent dessert with a soft, cake-like shell and a molten, gooey chocolate center. Often served with ice cream or cream, it’s a luxurious treat that’s surprisingly easy to prepare and guaranteed to impress.

Why You’ll Love This Recipe

Decadent molten center melts beautifully onto the plate.
Elegant enough for special occasions, yet easy enough for weeknights.
Requires just a few pantry staples.
Individual portions are ideal for serving guests.
Pairs perfectly with vanilla ice cream or fresh berries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Semi-sweet or dark chocolate (chopped or chips)
Unsalted butter
Granulated sugar
All-purpose flour
Eggs
Egg yolks
Salt
Vanilla extract
Optional toppings: vanilla ice cream, whipped cream, powdered sugar, berries

Directions

Preheat oven to 425°F (218°C). Grease 4 ramekins with butter and dust lightly with cocoa powder to prevent sticking.
In a double boiler or microwave-safe bowl, melt the chocolate and butter together. Stir until smooth and glossy.
In a separate bowl, whisk together eggs, egg yolks, sugar, and a pinch of salt until thick and pale.
Gradually fold the melted chocolate mixture into the egg mixture.
Sift in the flour and fold gently until just combined. Do not overmix.
Divide batter evenly between ramekins.
Place ramekins on a baking sheet and bake for 12–14 minutes, or until the edges are set but centers are still slightly soft.
Let rest for 1 minute, then carefully invert onto serving plates. Serve immediately with desired toppings.

Servings and timing

Servings: 4 individual cakes
Prep Time: 10–15 minutes
Bake Time: 12–14 minutes
Rest Time: 1–2 minutes
Total Time: ~25–30 minutes

Storage/Reheating

Storage: Best served fresh. Leftovers can be refrigerated in airtight containers for up to 2 days.
Freezing: You can freeze unbaked batter in the ramekins. Wrap tightly and freeze up to 2 weeks.
Reheating: Bake frozen cakes directly in oven (add 1–2 minutes to baking time). Already baked cakes can be gently microwaved, though molten centers may overcook.

FAQs

How do I know when lava cakes are done baking?

The edges should be firm and set, but the centers should remain soft. A slight jiggle in the center is normal.

Can I use milk chocolate instead of dark or semi-sweet?

Yes, but the result will be sweeter and less intense. Adjust sugar slightly if using milk chocolate.

Do I need ramekins?

Ramekins are ideal, but you can use a muffin tin in a pinch. Reduce bake time slightly and grease very well.

Can I make them ahead of time?

You can prepare the batter and fill the ramekins ahead. Refrigerate for up to 24 hours and bake just before serving.

Why do my lava cakes stick to the ramekins?

Be sure to thoroughly grease and dust with cocoa powder. Let them rest for a minute before inverting gently.

Can I flavor the batter?

Yes. Add espresso powder, orange zest, a splash of liqueur, or a pinch of cinnamon to complement the chocolate.

Is flour absolutely necessary?

A small amount of flour helps with structure. For gluten-free, use almond flour or a 1:1 gluten-free blend.

What pairs best with chocolate lava cake?

Vanilla ice cream, whipped cream, fresh raspberries, or a sprinkle of sea salt all complement the richness beautifully.

Can I bake this in one large dish?

You can, but you’ll lose the individual molten centers. The outside will cook before the middle can remain liquid.

Why is my center not molten?

You may have overbaked it. Reduce bake time slightly and check your oven temperature for accuracy.

Conclusion

Chocolate lava cake is a show-stopping dessert that delivers deep chocolate flavor and an irresistible molten center. Whether for a romantic dinner, holiday celebration, or indulgent night in, this dessert brings both elegance and comfort. Simple ingredients, straightforward preparation, and luxurious results make it a classic worth mastering.

Chocolate Lava Cake

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Herb-Crusted Vegan ‘Pork’ Tenderloin with Green Beans is a delicious plant-based alternative made with a savory vegan protein loaf coated in fresh herbs and paired with roasted green beans. A hearty and satisfying dinner that’s both wholesome and cruelty-free.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Instructions

Preheat oven to 400°F (200°C).
In a small bowl, mix together olive oil, Dijon mustard, garlic, rosemary, thyme, salt, and pepper to make the herb paste.
Rub the herb mixture over the vegan tenderloin or seitan log.
Place the vegan tenderloin on a lined baking sheet or in a roasting dish.
Roast for 20–25 minutes, or until heated through and slightly crisp on the outside. Let rest for 5 minutes before slicing.
While roasting, toss green beans with olive oil, salt, and pepper.
Spread green beans on a baking sheet and roast for 12–15 minutes, until tender-crisp and lightly browned.
Slice the vegan tenderloin and serve with roasted green beans.