These molten chocolate lava cakes are rich, silky and irresistibly gooey in the center. With a tender outer shell and a molten chocolate core, they’re elegant enough for special occasions yet simple enough to make anytime. A quick, luxurious dessert that always impresses ❤️

Molten Chocolate Lava Cakes
4
15-20 minutes
International
Dessert
9-12 min

Ingredients
- 120 g dark chocolate (60–70%)
- 120 g butter
- 100 g sugar
- 2 eggs
- 2 egg yolks
- 40 g flour (W480 or AP flour)
- 1 tsp vanilla extract
- A pinch of salt
- Butter + cocoa powder for the molds
- Powdered sugar for dusting
- Fresh berries or ice cream for serving
Directions
- Prepare the moldsButter 4 small ramekins and dust them generously with cocoa powder to prevent sticking.
- Melt chocolate & butterPlace the dark chocolate and butter in a heatproof bowl and melt over a double boiler or in short microwave bursts. Stir until smooth and glossy.
- Mix eggs & sugarWhisk the sugar with the eggs and yolks until slightly thickened and pale. Add the vanilla and salt.
- Combine wet ingredientsSlowly pour the warm chocolate mixture into the egg mixture while whisking to create a smooth batter.
- Add the flourSift the flour over the batter and fold it in gently until just combined — don’t overmix.
- Fill the moldsPour the batter into the prepared ramekins, filling each about ¾ full.
- BakeBake at 220°C (425°F) for 9–12 minutes.
The edges should look set, but the center should still jiggle slightly.
A shorter time = a more molten center. - Rest & serve Let the cakes rest for 1 minute, then loosen the edges with a knife and invert onto a plate.
- Serve warm with ice cream, berries, or a dusting of powdered sugar.