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This Chocolate Lava Cake recipe boasts a stunning molten chocolate center but is shockingly easy to make with only 5 ingredients!
These Chocolate Lava Cakes are sure to impress with a rich and decadent cakey outside, and a river of silky, warm chocolate that streams out the center once you slice into it. Best of all, this recipe is shockingly easy to make at home! These Molten Lava Cakes are on your table from start to finish in less than 30 minutes, without any special equipment – just a bowl and a whisk (you can even use a muffin tin instead of ramekins), and 5 pantry friendly ingredients (eggs, powdered sugar, butter, flour, chocolate). You can prep the batter ahead of time and refrigerate then just pop your cakes in the oven for stress free entertaining. Prepare Molten Lava Cakes for holidays, (like upcoming Valentine’s Day!), dinner parties, birthdays, Sunday dinner, movie night or an indulgent late night snack!
For more yummy chocolate, try Chocolate Covered Strawberries, Homemade Hot Chocolate, Chocolate Raspberry Cake and Chocolate Lasagna.
Recipe photos updated 2/1/23 – same great recipe!
How to Make Chocolate Lava Cakes Video
what readers are saying about this recipe:
“I don’t usually comment on recipes but this cake was just TOO easy and TOO good to not stop by and say WOW. Amazing cake and really easy to bake.” Jo-Ann
“Just made these for my book club and they were amazing! 5 star!” -Jane
“I made these for Christmas last year and they were a hit!… I’ve tried multiple lava cake recipes before in the past and this one is by far the best—and it’s also so simple. Thanks a million.” – Carly
“…I was amazed at how easy it was. My 3 year old daughter helped me and we had funny making them. The best part was how amazingly delicious they are. So good! So easy! Awesome recipe!!!!!” – Stacy
“I’ve tried three different recipes in preparation for the gourmet club dinner that I will be hosting in December, and my search is over – thank you! Your recipe worked perfectly for me, was delicious and is sure to impress my guests. I can’t thank you enough for sharing.” – Barb (From Ohio)
WHY YOU’LL LOVE Chocolate Lava Cake Recipe
Indulgently chocolaty. This Chocolate Lava Cake recipe is dangerously delicious with rich, warm, fudgy chocolate cake and a warm river of chocolate lava that oozes from its center once sliced into.
Impressive for every occasion. I wanted to update this recipe in time for Valentine’s Day because Molten Lava Cakes look and tastes royally gourmet for special occasions like Valentine’s Day, Mother’s Day, Father’s Day, birthdays, etc. but are secretly super simple to whip up! Win-win!
Perfect size. Molten Lava Cakes are the stunning individual-sized cakes of your dreams that make for beautiful presentation – no slicing required!
No mixer or ramekins required. One bowl and one whisk are all you need to make this recipe. And bonus, if you don’t have ramekins, you can use a muffin pan instead!
5 Pantry friendly ingredients. This recipe is made with just chocolate, butter, sugar, eggs, and flour.
Quick to make and bake. This Lava Cake recipe can be whipped up in less then 15 minutes then baked for just 12 minutes – that’s less than 30 minutes for this showstopping, restaurant quality dessert.
No cooling time. This is a hassle-free dessert without any layering, frosting or cooling. That means you don’t have to wait for hours to dig in – the Chocolate Lava Cakes are best straight out of the oven!
Prep ahead friendly. You can assemble the cakes, refrigerate, then just pop them in the oven when guests arrive.
Chocolate Lava Cake FAQS
What are Chocolate Lava Cakes?
Chocolate Lava Cake is a small, individual-sized cake traditionally baked in a ramekin. It is made by whisking chocolate, flour, eggs, butter and powdered sugar together by hand. What sets Chocolate Lava Cake apart from soufflés and other cake recipes is the center is purposefully slightly under-baked, resulting in a melty, molten chocolate center that oozes out when you cut into it.
What do Chocolate Lava Cakes taste like?
Molten Lava Cakes consist of a soft, warm chocolate cake outside giving way to a creamy, smooth stream of warm liquid chocolate inside, ensuring every forkful is bathed in velvety chocolate. It will be love at first bite.
WHAT IS THE DIFFERENCE BETWEEN A SOUFFLE AND A MOLTEN LAVA CAKE?
Soufflés and Chocolate Lava Cakes are similar in appearance, share many of the same ingredients and are even served with similar toppings, but don’t be fooled, they are not the same dessert. The differences lie in the texture of the desserts as well as the presentation:
1. A soufflé is fully cooked, whereas a lava cake maintains a runny, chocolatey liquid center. This does not mean that soufflés are the same consistency as cake. A soufflé is definitely moist in the center, much more so than a slice of regular cake would be.
2. The soufflé has a merengue appearance on top and a light texture. Chocolate Lava Cakes are denser than a soufflé, and as previously mentioned, boast a river of chocolate lava that oozes from its center once cut into.
3. Soufflé comes in a variety of flavors like chocolate, lemon or even cheese. Molten lava cake features one flavor- chocolate!
4. While soufflés are typically served in their baking container, Chocolate Lava Cakes are inverted onto serving plates where all of their gooey goodness can flow freely.
WHEN WAS CHOCOLATE LAVA CAKE INVENTED?
A chef in New York City, Jean-Georges Vongerichten, is credited with inventing Chocolate Molten Lava Cake in 1987. Vongerichten removed a sponge cake from the oven too early and realized that while the center was still runny, the outside of the cake had a texture and taste that were desirable.
Fun Food Fact: Vongerichten is the man behind the famous Jean-Georges restaurant located in New York’s Trump International Hotel and Tower. However, Jacques Torres, a French chef and chocolatier, who also happens to be a judge and co-host of the popular food show Nailed It!, says that the Lava Cake already existed in France before Vongerichten claimed to have invented it. Wherever the truth lies, our lives are blessed from the creation of the Chocolate Lava Cake!
What about the “uncooked” egg in the center of Chocolate Lava Cakes? Is it safe to eat?
Just like in custard, the interior of the Lava Cake reaches over 165 degrees Fahrenheit, which is high enough to eliminate any bacterial risk from the eggs. You may use pasteurized eggs, however, if you have any concerns.
What if my Molten Lava Cakes don’t look done after 12 minutes?
If the centers are still liquidy to the touch after 12 minutes, continue to bake an additional 1 to 2 minutes. When the cakes are done, they will have risen completely, look firm on the outside, but the centers will still look shiny and jiggle just a bit.
Are Lava Cakes raw in the middle?
No, it reaches past 160 degrees F, just like custard, so it is safe to eat.
What is the difference between Molten Chocolate Cake and chocolate Lava Cake?
No difference whatsoever! They both refer to the rich, personal-sized chocolate cakes with a gooey, chocolaty center. They are also known as Molten Lava Cake, Molten Chocolate Lava Cake.
Are Molten Lava Cakes served hot or cold?
Chocolate Lava Cakes are servedhotfrom the oven, with just a one to two minute rest before being inverted onto the serving plates. They must be served hot, otherwise, the molten lava centers will thicken as the cakes continue to bake and cool.
Should you refrigerate lava cake?
Yes, both unbaked and baked Lava Cakes should be refrigerated.
Can I double or triple the recipe?
Yes! You can double or triple the recipe, but the cakes will likely need an extra minute or two in the oven. Take extra care to evenly divide the batter between the ramekins or muffin tin.
CHOCOLATE LAVA CAKE Recipe INGREDIENTS:
These Chocolate Lava Cakes are fabulous because they’re made with pantry friendly ingredients! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):
- Semi-sweet chocolate: You will need 4 ounces quality semi-sweet baking chocolate bar for this recipe – NOT chocolate chips. Chocolate chips won’t produce the same silky “lava” center we’re looking for. Use quality chocolate like Ghirardelli for the best results. Use semi-sweet chocolate with a cocoa content of at least 52%, or go as high as 75% or 80% if you prefer the flavor and bitterness of extra dark chocolate.
- Butter: Use unsalted butter and add ¼ teaspoon table salt, or use salted butter and omit the salt in the recipe.
- Powdered sugar: Use powdered sugar, also known as confectioner’s sugar, and NOT granulated sugar.
- Eggs: You will use 2 whole eggs and 2 egg yolks only, for a total of 4 eggs. Bring the eggs to room temperature before using for a lighter, fluffier cake.
- Flour: I used all-purpose flour but I’m assuming a gluten free 1 to 1 baking flour would also work.
- Cooking spray: Use cooking spray WITH flour and not just cooking spray (it will say on the front label if it has flour in it. This ensures your Molten Lava Cakes slip out easily from the ramekins. If you don’t have this spray, then grease the pans, then “flour” the pans with cocoa powder.
- Flavor variations: Mix up the flavor profile by adding 1 tablespoon of espresso powder or ½ teaspoon orange extract, lavender extract, or peppermint extract to the melted chocolate and butter before folding into the eggs.
- Filling variations: Molten Lava Cakes can be filled with just about anything! Keep in mind, however, some fillings will be more “lava” than others once baked. To use a different filling, add about 75% of the batter to the prepared ramekins. Top the batter with 2 teaspoons per ramekin of your desired filling, taking care it doesn’t touch the sides. Top the filling with the remaining batter.
filling ideas include:
- Chilled caramel sauce (homemade or store-bought)
- Chilled butterscotch sauce
- Nutella
- Peanut butter cup: mix 1 ½ tablespoons creamy peanut butter (Do NOT use natural-style) with 1 tablespoon softened butter and 1 tablespoon powdered sugar
- Cookie Butter, like Biscoff
- Dulce de leche
- Caramel filled chocolate, like Rolos
- Fruit preserves or puree
What ramekins should I use?
The size of the ramekins, also called soufflé cups, matters because it affects the depth and width of the Molten Lava Cakes which will affect the cooking time. For this recipe, I used four 6 oz. ramekins. If you have smaller or larger ramekins, you can use them, but you will need to adjust the baking time accordingly.
Can I make Chocolate Lava Cakes without Ramekins?
If you don’t have ramekins – never fear, your muffin pan is here! The muffin cups in a standard muffin pan/cupcake pan are 4 ounces, smaller than our 6 ounce ramekins. Therefore, you will need to divide the batter between 6 muffin cups instead of 4 and bake for 8-10 minutes. Use a butter knife, spoon or offset spatula to release the cakes from the pan and place each upside down on individual plates.
HOW TO MAKE MOLTEN LAVA CAKE
This Chocolate Lava Cake recipe is SO easy to make! Here is a breakdown of the steps for perfect cakes every time (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Melt the butter and chocolate. Add butter and baking chocolate to a large microwave-safe bowl. Use a bowl large enough to incorporate all of your Lava Cake ingredients because this is going to become our mixing bowl. Microwave butter and chocolate for 1 minute, then stir until the chocolate is completelysmooth.
- Step 2: Whisk in sugar. Next, whisk in the sugar until completely smooth. This tempers the warm chocolate mixture before adding the eggs.
- Step 3: Whisk in eggs.Add eggs and egg yolks, then beat for about one minute. This incorporates air into the cakes, making them lighter and more tender.
- Step 4: Add flour.Add flour then fold it in until just combined. As in all cakes, you never want to over-mix or the gluten in the flour will make the cakes dense and tough.
- Step 5: Spoon batter into ramekins. I like to use a measuring cup for ease and to help divide the batter evenly. If your batter isn’t evenly portioned, the Molten Lava Cakes will bake unevenly.
- Step 6: Bake. Place ramekins on a baking sheet and bake unto the sides of the cakes are firm but the centers are still shiny and slightly jiggly.
- Step 7: Invert. Let the Molten Lava Cakes cool for 2 minutes – NO LONGER – you may want to set your timer. If the Lava Cakes are left in the ramekins any longer, you risk a nonexistent lava center. Gently loosen the cakes from the ramekins by sliding a knife around the edges of each cake, then invert the cakes onto serving plates. Dust with powdered sugar and serve with any desired toppings such as raspberries and/or ice cream.
HOW DO YOU KNOW WHEN MOLTEN CHOCOLATE LAVA CAKE IS DONE?
Taking your Chocolate Lava Cakes out of the oven at the correct time is crucial for lava success. I recommend baking the cakes for 11 to 13 minutes; however, because every oven is different, start checking at 11 minutes. You will know your Molten Lava Cakes are done when the edges are cooked, but the center is still slightly shiny and jiggly; it should be set (not wet to the touch) but it will look undercooked.
You can double test for doneness by gently touching the top of a cake with your finger.If your finger is clean, you’re good to remove the cakes from the oven. If your finger has some wet batter on it, bake the cakes for an additional 1 to 2 minutes.
- Use quality chocolate. It is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy and you may miss the lava center completely. Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand.Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly.
- Don’t overmix the flour. You don’t have to worry about overmixing the batter until you add the flour. When adding the flour, fold it in just until combined in order to not release/break down any air inside the mixture. This will produce the lightest Molten Lava Cakes, as opposed to dense and tough.
- Use room temperature eggs. Room temperature ingredients bind together more easily than if you had some cold and some warmer ingredients – you can literally feel the difference when mixing by hand. In other words, the batter is easier to NOT overmix and overwork the gluten, which creates more even lift and rise in the cakes when baking. Cold eggs can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in baked cakes that are grainy or flat in texture, dry or dense.
- Room temperature eggs hack:Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.
- Don’t pack the flour:Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier Molten Lava Cakes. Rather, fluff, then scoop the flour into a measuring cup with a spoon and then level.
- Evenly divide the batter. It’s important that you add the same amount of batter to each ramekin so the cakes bake evenly. You can use a measuring cup, cookie scoop or kitchen scale to help.
- Don’t overbake the cakes. The centers of the the cakes should still look shiny. See section above on how to tell if the cakes are done. Over-baked Lava Cakes are still tasty, but the centers will be more fudgy then streaming liquid chocolate. Next time, reduce the baking time by 1 to 2 minutes.
- Don’t cool the cakes longer than 2 minutes. The cakes will continue to bake as they cool in the ramekins, so it’s important to invert them at 2 minutes, otherwise the center can bake and you’ll loose the lava.
- Powdered sugar: A light dusting of powdered sugar not only looks beautiful but enhances the sweetness.
- Chocolate Sauce: Chocolate, on chocolate, on chocolate – oh my! I recommend my 5 minute Chocolate Ganache recipe– it is SO easy and lusciously creamy.
- Caramel: I LOVE drizzling my Molten Lava Cakes with my 5 minute Caramel Sauce. I don’t think it gets any better than this.
- Coconut: If you love coconut, try topping with my Coconut Caramel Sauce, toasted coconut and even pineapple and/or bananas!
- Sea salt: The sweet and salty combo is divine.
- Ice cream: Sweet, creamy and refreshing vanilla ice cream is always a win with chocolate. You can also pair Molten Lava Cakes with strawberry ice cream, raspberry ice cream, pistachio ice cream, etc.
- Whipped cream: This is an easy win and it looks beautiful, especially with berries.
- Berries:Raspberries, strawberries, or blackberries or a combination of all three!
- Nuts: Just think of your favorite brownies and how pecans add a fabulous nutty dimension! Nut are also extra tasty with a drizzle of caramel too.
CAN I PREPARE MOLTEN LAVA CAKE AHEAD OF TIME?
YES! I love that Molten Lava Cakes are prep ahead friendly for stress free entertaining. You have a few options to prep ahead:
Individual ramekins: I suggest lining the bottoms of the ramekins with parchment paper before spraying with non-stick spray with flour. This ensures your cakes don’t stick to the bottom of the ramekins after sitting for a longer period of time prior to cooking. Next, add the batter, cover with plastic wrap, and refrigerate for up to one day. When ready to bake, set the ramekins on the counter for 30 minutes to help come to room temperature. I’ve had some readers say the Molten Lava Cakes take a little longer to bake this way, closer to 15-20 minutes, so check for doneness early, but be flexible.
Prepared batter: Prepare the batter according to directions, cover the mixing bowl tightly with plastic wrap and store it for up to two days in the refrigerator.
Frozen batter: Transfer the batter to the ramekins, cover with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
HOW DO I BAKE MY Chocolate LAVA CAKES FROM THE REFRIGERATOR?
Before baking your Molten Chocolate Lava Cakes from the refrigerator, place them (or your mixing bowl with batter) on the kitchen counter and allow to come to room temperature for 30 minutes. I’ve had some readers say the Molten Lava Cakes take a little longer to bake this way, closer to 15-20 minutes, so check for doneness early, but be flexible.
HOW DO YOU STORE LEFTOVER MOLTEN LAVA CAKE?
Chocolate Lava Cake is best eaten immediately. I don’t want you to miss out on the warm melted chocolate lava in the center of the cake! The longer the cake sits once removed from the oven, the more time it has to continue cooking and for the center to solidify.
However, if you want to refrigerate your baked cakes, cover them with plastic wrap and store in the refrigerator for up to three days. Just be aware that your Molten Lava Cake will now just be a tasty chocolate cake.
CAN I FREEZE CHOCOLATE LAVA CAKE?
It’s best to freeze the Molten Lava Cakes before baking. Wrap the ramekins a few times in plastic wrap, followed by foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before baking according to recipe directions.
You can freeze baked Chocolate Molten Lava cake, although you will loose the molten lava center. You will get the best experience from this dessert if you eat your cakes fresh from the oven. If you do freeze them, let the cakes cool completely, then wrap individually and securely in plastic wrap, followed by foil. Freeze for up to three months.
Can I REHEAT baked LAVA CAKE?
Molten Chocolate Lava Cakes are best enjoyed hot, immediately after they are removed from the oven. When you reheat them, you are cooking the center, so it is more likely to be fudgy instead of like “lava.”
However, I have had success by slicing into the cake immediately after it is baked and allowing some of the lava to stream out of the cake before cooling and refrigerating. When you heat the sliced cake, the streaming lava will remain liquidy.
how to reheat chocolate LAVA CAKE
Keeping in mind that reheated Chocolate Lava Cakes will be more gooey then molten, here’s how:
1. Unwrap the cake and place it on a microwave safe dish.
2. Cover with damp paper towel.
3. Heat on medium power for about 15-20 seconds, or until slightly warmed.
Looking for more Chocolate Recipes?
Chocolate Cream Pie
Chocolate Mousse Cake
German Chocolate Cheesecake
German Chocolate Cupcakes
Chocolate Fondue
Chocolate Eclair Cake
Chocolate Lasagna
Chocolate Bread Pudding
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Chocolate Lava Cakes
Chocolate Molten Lava Cakes are decadently rich but wonderfully easy with only 5 ingredients! Molten Lava Cakes look impressive but are super easy to make! They take less than 10 minutes to whip up and only require one bowl and a whisk to prepare!
Servings: 4
Total Time: 27 minutes mins
Prep Time: 15 minutes mins
Cook Time: 12 minutes mins
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Ingredients
- 4 6-8 oz. custard cups/ramekins
- 1/2 cup salted butter (or unsalted butter + ¼ tsp salt)
- 4 oz. semi-sweet baking chocolate, roughly chopped (I HIGHLY recommend Ghirardelli)
- 1 cup powdered sugar
- 2 whole eggs, at room temperature
- 2 egg yolks, at room temperature
- 1/3 cup flour + 1 tablespoon
For serving (Optional, pick your favs)
- powdered sugar
- fresh berries
- vanilla ice cream
Instructions
Preheat oven to 425 degrees. Generously spray 4 small ramekins/custard cups with nonstick baking spray WITH flour or grease and dust your cups with cocoa powder. Place cups on a baking sheet.
Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth.
Stir in sugar until smooth. Add eggs and egg yolks, then beat for 1 minute with a handheld whisk. Fold in flour just until combined.
Evenly spoon batter into prepared cups (I use a large cookie scoop). Bake for 11-13 minutes at 425 degrees F, or until the sides are firm but the centers look slightly shiny and jiggly but are not wet to the touch.
Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake; then invert cakes onto serving plates.
Dust with powdered sugar or top with ice cream and berries if desired. Serve immediately (because the cakes will continue to cook in the center).
Video
Notes
- To use a muffin tin: The muffin cups in a standard muffin pan/cupcake pan are 4 ounces, smaller than our 6-ounce ramekins. Therefore, you will need to divide the batter between 6 muffin cups instead of 4 and bake for 8-10 minutes. Use a butter knife, spoon or offset spatula to release the cakes from the pan and place each upside down on individual plates (and don’t forget to grease your muffin pan!).
- Use quality chocolate:It is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy and you may miss the lava center completely. Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand.Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly.
- Room temperature eggs hack:Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.
- Scoop and level flour:Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier Molten Lava Cakes. Rather, fluff, then scoop the flour into a measuring cup with a spoon and then level.
- Evenly divide the batter:It’s important that you add the same amount of batter to each ramekin so the cakes bake evenly. You can use a measuring cup, cookie scoop or kitchen scale to help.
- Can I reheat baked Molten Lava Cake? Molten Chocolate Lava Cakes are best enjoyed hot, immediately after removed from the oven. When you reheat them, you are cooking the center, so it is more likely to be fudgy instead of like “lava.” However, I have had success by slicing into the cake immediately after it is baked and allowing some of the lava to stream out of the cake before cooling and refrigerating. When you heat the sliced cake, the streaming lava will remain liquidy.
Prep Ahead
I love that Molten Lava Cakes are prep ahead friendly for stress free entertaining. You have a few options to prep ahead:
- Prepared batter: Prepare the batter according to directions, cover the mixing bowl tightly with plastic wrap and store it for up to two days in the refrigerator. Bring to room temperature before adding to ramekins.
- Individual ramekins: I suggest lining the bottoms of the ramekins with parchment paper before spraying with non-stick spray with flour. This ensures your cakes don’t stick to the bottom of the ramekins after sitting for a longer period of time prior to cooking. Next, add the batter, cover with plastic wrap, and refrigerate for up to one day. When ready to bake, set the ramekins on the counter for 30 minutes to help come to room temperature. I’ve had some readers say the Molten Lava Cakes take a little longer to bake this way, closer to 15-20 minutes, so check for doneness early, but be flexible.
- Frozen batter: Again, line the ramekins with parchment paper. Transfer the batter to the ramekins, cover with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
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Recipe Source: Adapted from Kraft Recipes
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83 Comments
Susan Slear says
I would like to make these for a company dinner later this week. Could I put the batter in ramekins ahead of time so I don’t have to prep with company waiting?
I’d like to have them all ready to go and bake them after dinner? Do you think that would work or do they need to be mixed and baked immediately?Reply
Jen says
Hi Susan, these will be so fun for company! I think it should be just fine to make the batter ahead of time and put it in the ramekins but I would suggest lining the bottom of the ramekins with greased parchment paper so the cake doesn’t stick, just because the batter will be sitting in there longer. Have fun and enjoy!
Reply
Barb says
Dear Jen,
I had the best molten lava cake of my life while visiting my daughter in St. Louis, France, as few years ago. I’ve never been able to match the recipe, but this recipe will do perfectly fine. I’ve tried three different recipes in preparation for the gourmet club dinner that I will be hosting in December, and my search is over – thank you! Your recipe worked perfectly for me, was delicious and is sure to impress my guests. I can’t thank you enough for sharing.
Hugs to you,
Barb (From Ohio)Reply
Jen says
Hi Barb! Thank you so much for your thoughtful comment – I am SO HAPPY your search is over and that you love this lava cake! What a fun dessert it will be to serve your dinner guests! I hope you have a wonderful time and enjoy lots of rich, melting chocolate for years to come 🙂 Hugs to you! Jen
Reply
Eden says
Hi Jen! Do you think these could be held overnight or hours before already baked? How long do you think they’d store when cooled? I want to bake them in advanced because I wont have time to bake the night of. THANK YOU!
Reply
Jen says
Hi Eden! Yes, you can prepare the batter overnight or hours before baking in the refrigerator, just bring the batter to room temperature before baking. After baked, they should be served right away or the inside will still continue to cook and they won’t be “lava” anymore – still delicious just not the same effect. Hope that helps. Enjoy!
Reply
Ashley says
Hi, love your lava cake recipe! i was wondering if i could replace the 2 egg yolks with a whole egg instead? thanks 🙂
Reply
Jen says
Hi Ashley! So happy you love the recipe! I wouldn’t recommend replacing the egg yolks with a whole egg as the egg yolk adds moisture and acts as an emulsifier and with just whole egg the cake would by drier and possibly even rubbery. Hope that helps!
Reply
Jo-Anne says
Hi, I don’t usually comment on recipes but this cake was just TOO easy and TOO good to not stop by and say WOW. Amazing cake and really easy to bake.
Reply
Jen says
That’s awesome Jo-Anne! So happy they were so easy and “comment stopping” good :)! Thank you so much for taking the time to comment!
Reply
Avni says
Do you know what the bake time might be for 2 10 oz ramekins?
Reply
Jen says
Hi Avni, I have never made 10 oz. lava cakes so I’m sorry I can’t tell you an exact time. I would go by appearance, baking until the edges are firm and the center is just barely baked (still slightly soft but not jiggly). You might need to do a practice run. Sorry I can’t be more helpful!
Reply
Avni says
Also, is there any way to bake these and then stop them from cooking so I could eat them at a later time? Like could I maybe put it in the fridge and stick it back in the oven when I’m ready to eat it?
Reply
Jen says
Hi Avni, sorry, there isn’t a way to prepare these ahead of time without the center cooking. The center cooks as it cools and if you put it in the fridge and reheated it, it would still cook as it cooled and cook more in the oven. My best suggestion is to prepare the batter ahead of time and pour into your ramekins and refrigerate for up to 1 day. When ready to bake, bring the batter to room temperature. Good luck!
Reply
Cristina says
Hi!
I want to make these lava cakes, but I’m confused about the chocolate quantity necessary. Is it the whole 4 oz package or just 4 of the 1/4 oz squares?
Reply
Jen says
Hi Cristina, I am sorry for the confusion – I will edit the recipe to clarify. You use one 4 oz. package – just disregard the 4 square reference. Hope this helps – enjoy!
Reply
Lana says
They turned out perfectly! This was the second time I made molten lava cakes, and I was so happy to see that piece of chocolaty heaven leak out like a stream of chocolate. I baked them for exactly 12 minutes, and also added a bit of rum aroma. Thank you for the recipe!
Reply
Jen says
You are so welcome Lana! I am so happy these turned out perfectly, and I love your description of “chocolaty heaven leak out like a stream” – holy yum! can I use that?! 🙂
Reply
Jane says
Just made these for my book club and they were amazing! 5 star! Can’t figure out a way to rate this officially. I tripled the recipe, and put batter in ramekins as directed, covered with saran and refrigerated for several hours. I took them out to come to room temp about a half hour before baking. They took longer – maybe 15-20 min because they must have been cold. Came our perfect!! Thank you for an amazing recipe.
Reply
Jen says
What an amazing dessert for Book Club! I’m thrilled you were able to prep them ahead of time and that they turned out wonderfully! Thank you so much Jane!
Reply
MasterRusk says
There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate.
Reply
Jen says
Agreed! Lava cakes are the perfect dessert every time!
Reply
Carly says
I made these for Christmas last year and they were a hit! My family has requested them for birthdays since, and now again for Christmas this year. I’ve tried multiple lava cake recipes before in the past and this one is by far the best—and it’s also so simple. Thanks a million <3
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Jen says
You are so welcome Carly! Thank you so much for taking the time to comment and let me know what a hit these have been all year – I love that! Merry Christmas!
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Lisa Kelly says
Your instructions are foolproof! Thank you! Delicious ending to Easter dinner
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Jen says
YAY! I’m so happy they were a hit, Happy Easter!
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Brooke says
Hi Jen, I came across this recipe because I want to make it for my mom’s birthday – she LOVES chocolate lava cake. She is gluten free though, and I was wondering if I am able to use almond flour instead of regular flour? Will my cake set properly? Thanks so much in advance!
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Jen says
Hi Brooke, unfortunately I have not experimented with other flours other than AP. The best bet would be to go with Rob Mills 1 to 1 gluten free baking flour. Happy birthday to your Mom!
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Zunaira says
HI
I just wanna ask that can we use semi-sweet chocolate chips instead of semi-sweet chocolate.Reply
Jen says
Hi Zunaira, you can use chocolate chips if they are a quality brand like Ghirardelli or Guittard otherwise the chips have too much filler and won’t melt well. I hope this helps!
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brooke says
can i use dark chocolate like lindt
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Jen says
Hi Brooke, you can absolutely use your favorite chocolate, enjoy!
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Tina says
This recipe sounds delish and seems so easy. What would you recommend if i do not have ramekins on hand? Thanks!
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Jen says
Hi Tina, if you have any small oven proof container like glass bowls than you can use those. You can also try using a muffin tin but the baking time will be less.
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Nick says
Hey Jen!
Can’t wait to try out this recipe! Curious to know if I could possibly use a 8oz silicone cake mold vs a ramekin?
Thank you!
Nick 🙂Reply
Jen says
I think that could work but it might be more difficult to remove them in one piece. Let me know how it goes!
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Shannon says
This was amazing!!! Turned out perfect. Made the batter last night
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Jen says
I’m so glad, thank you Shannon! Happy Valentine’s Day!
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Beth says
This was heavenly for our wine group dessert. I made these in muffin tins and prepared them a few hours before baking. I forgot to line them with parchment paper, but the Pam and cocoa was enough for easy release!
I didn’t change the recipe at all and baked it at our hostess’s house. Unfortunately, her oven ran a bit hot and after 9 min the edges were a bit charred. Fortunately the lava still flowed and the crowd LOVED it, so it’s very forgiving. I sprinkled just a bit of powdered sugar and served it topped with crème fresche for the gals, vanilla ice cream for the guys. This accompanied red wine beautifully and the group was impressed. Thank you!Reply
Jen says
Thank you for trying out the recipe and sharing your experience! I’m so glad this was a hit!
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Susan Wolters says
This recipe looks wonderful and has great reviews. I was wondering if I could make these in individual cast iron skillets? Thanks! Susan
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Jen says
I think that should work fine if they are served right away otherwise the residual heat will continue to cook them through. Good luck!
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