Chocolate Lava Cakesare one of my very favorite dessert recipes – and they only take a total of 20 minutes from start to eating!

Top view of a chocolate molten lava cake with a spoon through the center and berries and whip cream on one side.

There are few desserts that I love more than those that combine chocolate plus carbs. I lovechocolate cake,chocolate chip cookies, and all things chocolate + butter + sugar + salt. It’s a glorious combination that I adore. This Chocolate Molten Lava Cake recipe is one of my very very favorite dessert recipes, and I can’t believe I haven’t shared it with you before.

I have made this recipe lots and lots of times when we have had overnight guests over. It only makes four little lava cakes and having a hot little cake with some ice cream on top is just the kind of things that turns staying up talking into a treat. This would also be perfect for you to have on hand for Valentine’s day as well!

Chocolate molten lava cake on a plate with ice cream and berries on top.

Why You’ll Love This Recipe

This is my go-to company is comingtreat because I always have what I need on hand.
They only take me a total of 20 minutes from start to eating.
The molten center gives you a luscious, gooey chocolate experience.
You can use semi-sweet, dark, or milk chocolate based on your preference.

Recipe Ingredients

Butter– Salted
Semi-sweet baking chocolate– Squares or a very full 1/2 cup of chocolate chips
Powdered sugar
Eggs– You will need whole eggs and a few more yolks
Flour-All-purpose or gluten-free baking blend

See the recipe card below for full information on ingredients and quantities

How to Make Chocolate Molten Lava Cakes

Step #1.Preheat oven to 425°F and grease four ramekins with butter.

Step #2.Microwave chocolate and butter until melted, then stir in powdered sugar.

Step #3.Add eggs, egg yolks, and flour to form a thick batter. Pour into ramekins.

Step #4.Bake for 12-13 minutes. Let cool briefly, then invert onto plates. Serve immediately with whipped cream or ice cream.

Recipe FAQs

What do I serve with Chocolate Molten Lava Cakes?

We like them with vanilla ice cream or freshly whipped cream and a few berries. Both ways are delicious, but I think I like the ice cream option best. There’s something magical about warm desserts and cold ice cream.

If I don’t have ramekins can I use a muffin tin?

I prefer to use ramekins but they are the perfect size for this dessert and they look classy too BUT if you don’t have access to them you can use a muffin tin. Make sure to grease each muffin cup thoroughly to prevent sticking. If you use a muffin tin they will be a little bit smaller so you will yield a couple more lava cakes.

Is a chocolate lava cake similar to a soufflé?

Souffles and lava cakes are similar in many ways but they vary greatly in texture. Chocolate lava cakes have a runny and chocolatey center whereas souffles are completely cooked on the inside. I have heard rumblings about chocolate lave cakes not being safe to eat because they aren’t cooked all the way through. Even though the center of the cake is still liquid, the internal temperature reaches 160 degrees making it totally safe to consume and delicious too!

Top view of a chocolate molten lava cake with a spoon scooping out the gooey chocolate in the center.

Expert Tips

A4 cup glass Pyrex measuring cupis the perfect size to make the batter in and then you have anice little lip to pour fromtoo.
If you don’t have semi-sweet baking chocolateyou can substitute good quality chocolate chips (it’ll be just over ½ cup of chocolate chips). I like theGuittard brand of semi-sweet and extra dark chocolate chipsfor this recipe. If you like a lighter chocolate flavor you can also use milk chocolate chips.
You may need torun a thin knife around the edge of the cake(between the cake and the ramekin)before you invert themon a serving plate.
Salted butter adds a nice contrastto the sweetness, butunsalted works finetoo.

Top view of four chocolate molten lava cakes baked in their ramekins.

History of Molten Lava Cake

In France, the molten lava cake is known as chocolate moelleux which means soft in French. I bring up the French name because there seems to be a bit of controversy when it comes to where the molten lava cake originated from. A chef living in New York claimed to invent this lava cake in 1981. However, another French chef said he discovered this dessert after he took a chocolate sponge cake out of the oven and it was runny on the inside. We aren’t sure exactly who has the claim to fame but this chocolate dessert is a regular item on menus now. The Chili’s molten lava cake at the popular chain restaurant is credited for bring this dessert to mainstream America.

Side view of a drippy lava cake that has been opened and the center is running out whipped cream and berries on top.

How to Serve and Store Chocolate Molten Lava Cakes

You can serve these right in thelittle dish you baked them inor you can carefully run a butter knife along the outside and turn them onto a plate so that they come out of the dish. I love to serve it with vanilla ice cream orwhipped creamon top. You can also add to the indulgence by topping them withhot fudge sauceorcaramel sauce.

These cakes are best eaten fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds to restore the gooey center. You can freeze the batter in the ramekins before baking. When ready to bake, add an extra minute or two to the baking time directly from the freezer. If reheating cooked cakes, be careful not to overheat, as the center may firm up.