Chocolate Lava Cake, also known as molten chocolate cake, is a popular dessert in restaurants and home kitchens alike. It combines the richness of chocolate cake with the indulgence of warm melted chocolate inside.
The cake is made by whisking together butter, chocolate, eggs, sugar, and flour. It’s baked at high heat for a short time, allowing the edges to set while the centre remains molten. When cut open, the warm chocolate flows out like lava.
Best served hot, this cake pairs beautifully with vanilla ice cream, whipped cream, or fresh berries. It’s an easy yet impressive dessert for dinner parties, date nights, or festive occasions.
Prep ramekins
Grease 4 ramekins with butter and dust with cocoa powder. Preheat oven to 200°C (390°F).
Melt chocolate & butter
In a heatproof bowl, melt chocolate and butter together (microwave or double boiler). Stir until smooth.
Make batter
Whisk eggs, yolks, sugar, and vanilla until pale and fluffy. Gently fold in melted chocolate mixture. Sift in flour and fold until just combined.
Fill ramekins
Pour batter into prepared ramekins, filling ¾ full.
Bake
Bake for 11–12 minutes until edges are firm but centre is soft.
Tips and Tricks
- Don’t overbake — the centre should remain gooey.
- Use good quality dark chocolate for intense flavour.
- Batter can be refrigerated; bake just before serving.
- To make ahead, freeze filled ramekins and bake directly (add 2 extra minutes).
- For extra indulgence, place a chocolate square or truffle in the centre before baking.
Frequently Asked Questions
Yes, replace eggs with ½ cup yogurt + 2 tbsp cornstarch, though texture will differ slightly.
Yes, but reduce sugar slightly as milk chocolate is sweeter.
Edges should be firm and cake slightly pulling from sides, but centre soft when touched.
