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Molten Chocolate Lava Cakes Recipe – Chocolate Lava Cakes

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Chocolate lava cakes are a gorgeous creation. Cakes with a spongy outer layer and an oozing chocolate-y inner side – what’s not to love. These lava cakes tend to be quite intense so breaking the chocolate with fruit or ice cream is a great idea. I know, that’s a lot of chocolate discussion on this site over this week but when it comes to chocolate, there’s never too much of it. Agreed? There you go!

I had been meaning to make some lava cakes for a while, simply to see how well I can get the shape and inner molten centers right. For a first attempt, this turned out fabulous even if I say so myself 🙂

Molten Lava Choc Cake Recipe

I baked this decadence over the weekend. It rose beautifully and the crust was cracked and heavenly. Be very careful not to burn your tongue on this. I speak from experience, like I almost always do. Learn from my mistakes, ok? The chocolate inside is burning hot when the cakes come out of the oven and they take a while to cool down which is probably the toughest thing to handle when making molten chocolate lava cakes.

Molten Lava Choc Cake Recipe

Since neither TH nor I like very runny centres for our molten chocolate cakes, I increased baking time but made sure that the centre is still gooey and fudgy. This consistency was perfect for us.

Molten Lava Choc Cake Recipe

Molten Chocolate Lava Cake
Fills 4 medium-sized ramekins
Recipe source – showmethecurry.com

Ingredients:
Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 1/2 cup + to grease ramekins
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)

Instructions:
1. In a double boiler, melt chocolate. Once melted and shiny, remove pan from heat and add in butter. Mix until the butter melts fully. Set aside to cool.
2. In a medium mixing bowl, beat the eggs and sugar until light and fluffy (about 3 mins by electric mixer, 5 mins by hand)
3. Add chocolate-butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
4. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture until 3/4 way full.
5. Bake in a pre-heated oven at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside. I baked for about 13-15 mins.
6. Serve warm with ice-cream, fruits or whipped cream.

Molten Lava Chocolate Cake Recipe

Yep, I had to push out some of the centre with my spoon to demo that 😉 Now, one thing to remember is, you have to serve molten chocolate lava cakes with some fruits, whipped cream, or ice cream to balance out the dense chocolate flavour – its really overpowering. True death by chocolate!

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  4. Sorry,typo mistake. 1/2 cup butter – 113gm?coz i had seen in a site abt measurement whr it says 1 cup butter – 226gm whereas 1 cup flour – 130gm.is dis rite n r urs measurement also follow d same?plz advice.

    Reply

  8. hey nags..
    M big Chocolate lover and wants 2 try this..
    Bt the problem is I don't have Oven Only BASIC MICROWAVE..
    So plz tell me can it b prepared in the same??
    I really wants to try this…..

    Reply

  11. Have a query.. the gooey part is the unbaked portion right. so it will taste just like uncooked part of the batter? Do let me know.. cause my son has a raw egg allergy and loves these cupcakes. Want to make them for him.

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  14. If I use cup cake tray which is metal, would I have to change the timing during baking? Also can I microwave the chocolate and butter instead of double briloer

    Reply

    • yes you can mw the chocolate the butter. for metal cupcake tray, i am guessing the sizes are smaller than a ramekin so yes, you will need to adjust baking time.

      Reply

  15. If I use cup cake tray which is metal, would I have to change the timing during baking? Also can I microwave the chocolate and butter instead of double briloer

    Reply

  16. I tried this last week. I omitted the sugar as my chocolate was not the semi-sweet kind. I baked them for 15mins it was still quite molten-ish. Yummy! thanks for the recipe.

    Reply

  19. Anon- if you mean double boiler, I have answered that question in a comment above. Please read through what to use as a substitute if you don't have a double boiler. I have also updated the post.

    Anon – this will work better in small containers so try to use a cupcake tray if you don't have ramekins. Using a large cake tray won't work, you need to serve molten chocolate lava cakes in individual portions.

    Reply

  23. Hey there,

    OMG they look to die for!!! I'm really hungry now! Anyways, I don't have ramekins can I use a cupcake tray instead?

    Reply

  24. go for it anshu! molten chocolate lava cakes is primarily just chocolate so use the best you can lay your hands on 🙂 hope the molten centres come out well for you, keep me posted once you try the recipe!

    Reply

  25. Well no not Dairy Milk, I don't get them here. I usually go for Nestle chocolate chips or Hershey's. They're easier to melt and are meant for baking.

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  26. let me know how this recipe turned out with no eggs and i will update the notes section for other eggless bakers to try as well. regarding using regular chocolate, do you mean like Dairy Milk? Not sure how that'd turn out…

    Reply

  27. Nags,

    I am going to try and make this eggless because my boyfriend doesn't eat eggs – at all. So I will let you know how it turns out. My substitution for egg is 1/4 unsweetened apple sauce for each egg in a recipe. I have tried numerous other egg substitutes because I love baking and this it the one that worked out best. Also, would it be a big difference if I use a normal chocolate bar as against baking chocolate? Just curious.

    —
    Anshu

    Reply

  29. hey i am from india and half an hour ago only i tried the recipe with only one egg taking half the amount of all the ingredients and since i couldnt find any ramekins in the market i simply used luminarc bowls and i am so happy with the results!!!it was delicious n so soft n gooey from the inside and a little bit crisp on the outside !!!loved it ….can u please upload some more desserts but the eggless way if possible ???

    Reply

  31. Thank you so much krithika. molten chocolate lava cakes are surely a decadent dessert so i am not surprised you are on a sugar rush just by looking at the food pictures 😀 i am too!

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  32. Oh my good god! Just the pictures have left me with a majorrrr sugar high 😀

    On a side note, I love your style of writing…hilarious, to the point, awesome photos(doesn't count as writing style, no?)…nevertheless, keep up the good work 😀 Helps junkies like me!

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  34. Hi Nags,

    This recipe was too good……..I jus loved it & it turned out to be just perfect but my entire cake turned out to be of same color, I mean i can see in your photos that you have got a lighter brown color outside & dark color inside, i kept it for 14 mins ….how do i get that light brown color?

    Reply

  35. you could leave it in the fridge but id recommend bringing the batter back to room temperature before baking. admittedly i haven't tried this before so not sure if it will affect the molten lava chocolate cakes in the end!

    Reply

  38. I tried the recipe today, it came out well i tried it in 2 batches. One i took off in 13 minutes another left for around 20 minuetes. The first batch was perfect molten lava cake and the second batch resulted in gooey chocolate brownie kind of resemblence. Both of them tasted good though. Thanks for the receipe.

    Reply

  39. i honestly don't know how to make this an eggless chocolate lava cake. you could try egg substitutes that's readily available if you live in a place that sells it (aka the US). in this recipe, the egg is an important part. probably silken tofu may work as a substitue but try at your own risk 🙂

    Reply

  40. Hi nags,
    i just love ur cake its just mouth watering. want to make them this week end but i have a prob in adding eggs to the recipe, i am a pure veg . suggest me any other option for this.

    good pics,
    adios:)

    Reply

  43. i recently shifted to a new place…n i just cudn figure out hw the hell to switch the oven on! used microwave instead…ended up with balloon like things on top of each ramekin! 🙁 i think i shud ve mw ed it for a minute…i did 5 🙁 all in the bin now!

    Reply

  44. Great questions! I don't have a double boiler either so a simple substitute for double boiler is, place a pan with the water to boil and another smaller pan that fits on the rim of the first one but whose bottom doesn't touch the water. Basically, the chocolate needs to be melted with the steam from the water.

    I served the cake upside down that's why you don't see the crust in the first and last pic 🙂

    To bake with ramekins, the recipe said place them on a baking sheet which you can do but I placed them directly.

    Reply

  45. mmmmmm….totally drooling…. same ques as anonymous above….

    1. anything to replace double boiler?
    2. how do u bake with remkins…just place them in oven directly ?
    3. in ur picture 1….i dont see the crust…. on the cake…did u remove it before serving…or serve it upside down?

    Reply

  48. Holy mother, that looks absolutely delicious! Real Simple published something like this in an issue of their magazine years ago for Valentines Day. Don't think I need that excuse to make these babies…

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  49. Lady, you ain't doing anything to ease the power situation in Bangalore (yep, that's where I'm from!!). Everytime I stop by your blog you make something that I simply have to reproduce! Sigh. This one looks like a keeper 🙂

    My daughter just saw this and she wants to come over to your place and get one! But she doesn't want any strawberries on hers, mind you.

    Reply

  50. What a pic, Nags ! The strawberry on it looks simply awesome…Must have been so so yum !! I signed up for this, but have really chickened out with all the exotic baking themes out there, but this is a beauty…waiting for the next one…

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  54. Now I know where all the molten cakes are coming from ..LOL . was not aware of this challenge. I bet my girls are going to love this and looks pretty simple to make.Some icecream would be really good with that warm gooey chocolate.

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  61. Nags, i said it on FB, but these pics are sensational. you HAVE to DMBLGIT, Foodgawker, FoodBuzz, whatever-else-is-out-there IT!

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  67. Hi Nags,

    Awesome clicks as usual!!! The first tme ever I had a molten lava cake was in the US some 8 years ago at a quaint fusion restaurant in New york city. I simply fell in love. I had it in another restaurant in phoenix, along with a side of cold vanilla ice cream with holt fudge on top..I was a goner. Nice to see you can make your own. Should try it some time!!

    SHobha

    Reply

  72. hey Nags, that's making my mouth water, I am not a big fan of chocolates, but I am feeling it in my mouth, I must show this to my kids, they will ask me to make this for them!, looks lovely and great clicks too

    Reply

  74. Oooh….that looks gooey and chocolate….love it. I had my first taste if this wonder cake when I was visiting Hong Hong. I fell in love with it on my first taste…mmm. I have to try this. Thanks very much for sharing.

    Reply

  78. Drooling here……the brown color tempts me more….nice contrast with the strawberries, wonderful clicks Nags!! Havent tasted molten lava cakes…this makes me crave for it 🙂

    Reply
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