How to Make Molten Chocolate Lava Cake: A Decadent French Favorite
Warm, indulgent, and irresistibly gooey—chocolate lava cake is a classic French dessert that delivers drama and delight in every bite. With its crisp edges and molten center, it’s the perfect show-stopping dessert for any occasion.
This recipe ensures professional-quality results in your home kitchen, with a luxuriously chocolatey center every time.
Servings
12
Prep time:
5min
Cook time:
12min
Resting time:
0min
Why You’ll Love This Recipe
- ✅ Impressive yet simple—ready in under 20 minutes from start to finish
- ✅ Two textures, one dessert—crispy shell contrasted with liquid chocolate center
- ✅ Perfect portioned treat—ideal for intimate dinners or as finishing touch on dessert menus
- ✅ High visual impact—suitable for fine dining, menus, or home indulgence
Ingredients
- 200g of unsalted butter
- 200g of dark chocolate
- 180g of granulated sugar
- 90g of all-purpose flour
- 6 eggs
These five little ingredients could save your life. LITERALLY ! Did you already have some friends who decided to come over for a last-minute dinner, and you don’t have any time to buy a dessert ? Even if your guests are already at home, it will only take you 10 minutes to do this lovely desserts and 10 more minutes to cook this beauty. This chocolate lava cake is a life saver !
Step by Step Instructions
Melt Chocolate & Butter
Gently melt the dark chocolate and butter together in a heatproof bowl over simmering water (bain‑marie) or in short bursts in the microwave. Set aside to cool slightly.
Whisk Together Eggs & Sugar
In a mixing bowl, whisk eggs and sugar until the mixture becomes pale and slightly thickened. This step helps create the airy cake texture.
Combine Ingredients
Fold the melted chocolate mixture into the egg mixture until smooth. Sift in flour and gently fold until just combined—avoid overmixing to preserve the cake’s tender crumb.
Fill Ramekins
Butter and lightly flour 2–4 individual ramekins. Pour the batter in, filling each about three-quarters full.
Bake Carefully
Preheat your oven to 190 °C. Place ramekins on a baking sheet and bake for 10–12 minutes, until the edges are set and the centers wobble softly when you gently shake them.
Unmold & Serve Immediately
Let the cakes rest 30 seconds before inverting gently onto plates. The warm molten center should flow out. Serve immediately for maximum effect.
Serving Suggestions
- Dust with sifted cocoa powder or icing sugar
- Top with fresh raspberries or a scoop of vanilla ice cream
- Garnish with mint leaves or chocolate shards for a refined presentation
Storage & Make-Ahead Tips
- Made ahead? Chef’s tip: bake 1–2 minutes less, then uncover, cool, and refrigerate. Before serving, warm under oven grill or torch until molten before plating
- Note: Lava cakes are meant to be served warm and spectacularly gooey—best enjoyed fresh from the oven
Frequently Asked Questions
Why did my cake set all the way through?
Your center likely overbaked. Reduce oven time by 1–2 minutes to maintain the molten core.
Can I make these in advance?
Yes—prepare the batter and fill ramekins ahead of time. Store them in the fridge for up to 24 hours, then bake just before serving.
Can I freeze chocolate lava cakes?
Absolutely! Chocolate lava cakes freeze beautifully:
- Assemble the batter into ramekins and freeze unbaked. When ready to serve, bake directly from frozen, adding 2–3 minutes to the baking time.
- Alternatively, bake fully, let cool, wrap well, and freeze for up to 2 months. Reheat briefly in a hot oven until warmed through and molten inside.
How do I ensure the molten center?
Avoid overbaking: remove from the oven while the center still jiggles slightly. The residual heat continues cooking off the oven, ensuring a soft, gooey center.
👩🏼🍳 Want to Elevate Your Dessert Offerings with Authentic French Classics?
If you’re looking for ways to enhance your pastry experience for guests and create unforgettable moments:
Crème Brûlée
A silky, vanilla-infused custard topped with a perfectly caramelized sugar crust—an elegant French dessert classic.
Croissant
The ultimate French viennoiserie—flaky, buttery, and irresistibly crisp.
Brioche
A rich and fluffy French bread with a tender crumb—perfect for breakfast or an indulgent snack.
YOUR FREE EBOOK!
- 14 free pages full of advices to master the art of French tarts.
- Our « Foolproof » pie crust recipe
- 5 delicious tart recipes to use it
- A delicious salty version: The French Quiche