Molten Lava Cake Recipe

 Molten Lava Cake

Molten Lava Cake 

Prep:20 mins
Cook:12 mins
Cool:5 mins
Total:37 mins
Yield:4 (6-ounce) ramekins

A dessert called molten chocolate cake consists of a chocolate cake with a liquid chocolate centre. It is also known as chocolate coulant, chocolate lava cake, or simply lava cake. It gets its name from the molten middle.

This incredible chocolate cake is apparently available in every restaurant in America, but the original recipe is in a league of its own. The reason why molten chocolate cakes are so well-known is because they have a cakey exterior and a warm, gooey core that flows through the middle. It might appear magical the first time you sample one, but this recipe is actually fairly simple to prepare and ready in under an hour. For this recipe, use only the best chocolate possible; it will make a significant difference.

History of Lava Cake: 

This melting chocolate cake's narrative starts with longing for the 1980s. According to mythology, Michel Bras, a three-star French chef, was motivated to develop a cake that evoked the sensations of a steaming cup of hot chocolate in 1981. The final recipe centred a chocolate cake with a ball of ganache; when the cake bakes, the ganache transforms into a liquid. Six years later, when chef Jean-Georges Vongerichten accidently made the most popular variety by underbaking chocolate cupcakes, the crowd and the entire nation gave the dessert a standing ovation.


  • For ramekins, use cooking spray or unsalted butter.
  • Dust with cocoa powder.
  • 6 ounces of finely chopped semi-sweet or dark chocolate
  • 1/2 cup (8 tablespoons) (8 tablespoons) salt-free butter
  • eggs, two big, at room temperature
  • 2 large, room-temperature yolks of eggs.
  • 1/4 cup of sugar, granulated
  • One kosher saltpepper
  • 3 tablespoons of regular flour
  • optional whipped cream or ice cream


Step 1:

Gather the ingredients.

Step 2:

Grease four 6-ounce ramekins lightly, then sprinkle with cocoa powder and tap off any extra. The ramekins should be thoroughly dusted with cocoa powder to help the cake from sticking. Set the oven to 450 degrees.

Step 3:

Melt the chocolate and butter in a double boiler over simmering water, stirring occasionally until smooth.

Step 4:

Beat the eggs, yolks, sugar, and salt on medium speed in a medium bowl with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment until the mixture is thick, pale, and almost quadruple in volume, about 6 minutes.

Step 5:

Using a silicone spatula, fold the flour and chocolate mixture into the eggs, making sure to incorporate all of the chocolate from the bottom of the bowl. Continue folding until the mixture is smooth and well-combined.

Step 6:

On a baking sheet with a rim, arrange the ramekins. Assemble the ramekins, then divide the batter among them. Bake for 12 minutes, or until the edges of the cakes are just beginning to pull away from the ramekins but the centres are still soft.

Step 7:

The cakes should be allowed to cool for 4 minutes before being inverted onto serving plates and allowed to stand for an additional 1 minute before being unmolded. If preferred, serve warm with ice cream or whipped cream.


Depending on your oven and how molten you want your cakes to be, the baking time may change. To make sure the eggs in the batter are cooked, insert a thermometer in the centre of the cakes and wait until the batter reaches 160 F. This will enable you to gauge the cakes' readiness and prevent overbaking.

Be sure to use the best chocolate possible because it's the main attraction here. When baking, we prefer to use bars with at least 60% cacao or greater.

Stir 1 tablespoon of espresso powder into the melted chocolate and butter before incorporating it into the eggs for a chocolate flavour that truly gets under your skin.

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