Why You’ll Love This Recipe

Chocolate Lava Cake is a decadent dessert with a crisp outer shell and a rich, gooey molten center. Often served warm and topped with ice cream or berries, this indulgent cake feels fancy but is surprisingly simple to make at home. It’s perfect for date nights, dinner parties, or any time you’re craving a rich chocolate treat.

ingredients

Chocolate Lava Cake (Easy & Irresistible)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet chocolateunsalted buttergranulated sugareggsegg yolksvanilla extractall-purpose floursalt

directions

Preheat your oven to 425°F (220°C) and grease 4 ramekins with butter or non-stick spray.

In a microwave-safe bowl, melt the chocolate and butter together in 30-second intervals, stirring until smooth.

In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until thick and pale.

Pour the melted chocolate mixture into the egg mixture and whisk to combine.

Gently fold in the flour and salt until just incorporated.

Divide the batter evenly among the prepared ramekins.

Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are set but the center is still soft.

Let the cakes rest for 1 minute, then carefully invert onto serving plates.

Serve immediately, optionally topped with vanilla ice cream, whipped cream, or fresh berries.

Servings and timing

This recipe yields 4 individual cakes.Preparation time: 10 minutesBaking time: 12-14 minutesCooling time: 1 minuteTotal time: 23-25 minutes

Variations

Add a teaspoon of espresso powder to enhance the chocolate flavor.

Insert a square of caramel or peanut butter chocolate into the center for a surprise filling.

Use dark chocolate for a more intense, bittersweet version.

Sprinkle a pinch of sea salt on top before serving for contrast.

Add orange zest or liqueur for a citrusy twist.

storage/reheating

Chocolate Lava Cakes are best enjoyed fresh and warm.However, you can refrigerate unbaked batter in the ramekins for up to 24 hours—just bring to room temperature before baking.Leftover baked cakes can be stored in an airtight container in the fridge for up to 2 days.Reheat in the microwave for 20–30 seconds, but note the center may firm up.

FAQs

Can I make Chocolate Lava Cake ahead of time?

Yes, prepare the batter in ramekins ahead of time and refrigerate. Bake just before serving.

Do I need ramekins?

Ramekins are ideal, but oven-safe mugs or small metal prep bowls can work too.

Can I freeze them?

It’s best to freeze the unbaked batter in ramekins. Thaw in the fridge before baking.

What kind of chocolate should I use?

Use high-quality semisweet or bittersweet chocolate for the best flavor and texture.

How do I know when they’re done?

The edges should be firm, and the center should still jiggle slightly when gently shaken.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend can be substituted.

Are these very sweet?

They’re rich and chocolatey, with a balanced sweetness that isn’t overpowering.

Can I make these dairy-free?

Use dairy-free chocolate and a vegan butter substitute for a dairy-free version.

Can I make these in a muffin pan?

Yes, just reduce baking time slightly and keep an eye on them as they cook faster.

Is this safe to eat if slightly undercooked?

Yes, the eggs cook enough to be safe during baking; just use pasteurized eggs for extra assurance.

Conclusion

Chocolate Lava Cake delivers a restaurant-quality dessert with minimal effort and maximum impact. The contrast between the tender cake and molten center is pure indulgence, making it a guaranteed crowd-pleaser. Whether for a special celebration or a weeknight dessert craving, this easy recipe never disappoints.