An indulgent and elegant dessert, this molten chocolate lava cake features a luscious, gooey center encased in a soft, cake-like shell. When served warm with a scoop of vanilla ice cream and a scattering of fresh raspberries, it becomes an irresistible treat perfect for special occasions or an elevated dinner finale.

Why You’ll Love This Recipe

This molten chocolate lava cake is a classic restaurant-style dessert that you can effortlessly make at home. The combination of rich chocolate, warm molten center, and cold ice cream creates a perfect harmony of textures and flavors. It requires just a few ingredients and a short baking time, making it ideal for both planned celebrations and spontaneous indulgences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted butter
semi-sweet chocolate (high quality)
large eggs
large egg yolks
granulated sugar
salt
all-purpose flour
butter and cocoa powder (for preparing ramekins)
vanilla ice cream and fresh raspberries (for serving)
powdered sugar (for dusting)

directions

Preheat oven to 425°F (220°C). Grease 4 ramekins with butter and lightly dust them with cocoa powder.
In a heatproof bowl placed over simmering water, or using a microwave, melt the butter and chocolate together until smooth. Allow to cool slightly.
In a separate bowl, whisk together the eggs, egg yolks, sugar, and salt until the mixture is thick and pale.
Gently fold the cooled chocolate mixture into the egg mixture.
Sift in the flour and carefully fold until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12–13 minutes, until the edges are firm but the centers remain soft.
Let the cakes rest for 1 minute, then carefully invert onto dessert plates.
Dust with powdered sugar, top with a scoop of vanilla ice cream, and garnish with fresh raspberries. Serve immediately.

Servings and timing

Servings: 4 individual cakes
Prep time: 10 minutes
Cook time: 12–13 minutes
Total time: Approximately 25 minutes

Variations

Spiced Chocolate Lava Cake: Add a pinch of cinnamon or cayenne pepper to the batter for a subtle kick.
Mocha Lava Cake: Incorporate 1 teaspoon of instant espresso powder into the chocolate for a coffee-chocolate flavor.
Peanut Butter Core: Place a small spoonful of peanut butter in the center of the batter before baking for a rich surprise.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
White Chocolate Version: Replace the semi-sweet chocolate with high-quality white chocolate for a milder, creamy version.

storage/reheating

These cakes are best served immediately for the signature molten center. However, if you have leftovers:

Storage: Store cooled cakes (without ice cream) in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the microwave for 20–30 seconds to warm the center, though the texture may be slightly different from freshly baked.

FAQs

How do I know when the lava cakes are done baking?

The edges should be set and firm, while the center will look slightly underbaked. The cakes should jiggle slightly in the center when shaken gently.

Can I make these ahead of time?

Yes. You can prepare the batter and fill the ramekins ahead of time. Store them in the refrigerator for up to 24 hours and bake just before serving.

What kind of chocolate should I use?

Use high-quality semi-sweet or bittersweet chocolate for the best flavor and texture.

Can I use a muffin tin instead of ramekins?

Yes, but be sure to grease the tin well and adjust baking time slightly since muffin tins are usually smaller.

Why did my lava cakes collapse?

Overbaking or underbaking can cause collapse. Make sure to bake until the edges are set and follow the recommended timing.

Can I freeze molten lava cakes?

You can freeze unbaked filled ramekins. Wrap tightly and freeze for up to 1 month. Bake directly from frozen, adding a few extra minutes to the bake time.

Is it safe to eat with the undercooked center?

Yes, the cakes are baked enough to be safe to eat, especially when using pasteurized eggs.

What can I use instead of cocoa powder to dust the ramekins?

You can use granulated sugar or flour, but cocoa powder enhances the chocolate flavor and appearance.

Can I add liqueur to the batter?

Yes, a tablespoon of liqueur such as Grand Marnier, Kahlua, or Baileys can add a flavorful twist.

What if I don’t have ramekins?

You can use oven-safe mugs or small ceramic bowls. Just ensure they are the right size and safe for high heat.

Conclusion

Molten chocolate lava cake with vanilla ice cream is a timeless dessert that impresses with both its appearance and rich, warm flavor. Whether you’re preparing a romantic dinner or a sophisticated dinner party, this dessert delivers indulgence with minimal effort. Try it once, and it may just become your go-to chocolate treat.