Dessert

Chocolate Lava Cake Recipe

ByThomas Greene January 12, 2026January 12, 2026

Introduction

Chocolate lava cake is a decadent dessert featuring a rich, gooey center that oozes warm chocolate with every bite. Perfect for special occasions or whenever you want an indulgent treat, it combines a delicate cake exterior with a molten chocolate core.

The image shows a small round chocolate cake with two layers: a darker, moist top layer that is slightly cracked and a lighter brown bottom layer, both dusted lightly with powdered sugar. To the left of the cake on the white plate, there is one sliced strawberry with its red vibrant color and green leaves visible. In the blurred background, there is a white bowl filled with fresh whole strawberries. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp (84g) unsalted butter, sliced
6 oz semi-sweet chocolate, coarsely chopped
2 large eggs
3 large egg yolks
1 tsp vanilla extract
1/4 tsp salt
1/2 cup (104g) sugar
1 1/2 tbsp (12g) all purpose flour
Powdered sugar, for serving
Strawberries or raspberries, for serving

Instructions

Step 1: Preheat your oven to 450 degrees F. Grease and lightly flour six 6 oz ramekins to prevent sticking.
Step 2: Melt the butter and chopped chocolate together using a double boiler or microwave. Whisk until smooth and set aside to cool slightly.
Step 3: In a large mixing bowl, beat the eggs, egg yolks, vanilla extract, salt, and sugar at high speed with a whisk attachment. Continue until the mixture triples in volume, lightens in color, and falls in a smooth, thick stream when the whisk is lifted, about 5 minutes.
Step 4: Gently fold the egg mixture into the melted chocolate and butter. Sprinkle the flour over the top, then carefully fold it in until just combined.
Step 5: Divide the batter evenly among the prepared ramekins.
Step 6: Bake for 7 to 10 minutes, or until the cakes have risen, formed a thin crust on top, and gently jiggle in the center when moved. Baking times may vary by oven.
Step 7: Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate and lift it off.
Step 8: Dust the cakes with powdered sugar and serve immediately with fresh strawberries or raspberries, if desired.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
To check doneness, look for a set edge with a soft, slightly jiggly center — avoid overbaking to keep the lava effect.
For a different twist, add a teaspoon of espresso powder to the chocolate to deepen the richness.
Try serving with a scoop of vanilla ice cream for a delightful temperature contrast.

Storage

Chocolate lava cake is best enjoyed fresh for the warm, molten center experience. If you need to store leftovers, keep them refrigerated in an airtight container for up to 2 days. Reheat gently in a microwave for about 15 seconds, but note the lava center may firm up once cooled.

How to Serve

A small, round chocolate cake with two visible layers: a lighter brown bottom layer with a slightly crusty texture and a darker, moist top layer sprinkled lightly with white powdered sugar, sits centered on a smooth white plate. Beside the cake, there is a bright red strawberry sliced thinly but kept together, adding a fresh and vibrant contrast. In the soft-focused background, there is a white bowl filled with whole strawberries, and another similar chocolate cake slightly out of focus on the white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

You can prepare the batter a few hours ahead and keep it refrigerated, but allow it to come to room temperature before baking to ensure even cooking.

What if I don’t have ramekins?

Small oven-safe dishes or muffin tins can work in a pinch, but be mindful of size and adjust baking time accordingly to achieve the right molten texture.