Name: Easy Chocolate Molten Lava Cakes
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: French-American
Ingredients: 4 oz semisweet or dark chocolate (chopped or chips); 1/2 cup unsalted butter; 2 large eggs; 2 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: powdered sugar, berries, or ice cream for serving

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Easy Chocolate Molten Lava Cakes are rich, decadent, and perfectly gooey in the center. Each bite delivers a warm molten chocolate core wrapped in a soft, cakey shell—ideal for when I’m craving an indulgent dessert that looks fancy but takes just minutes to make.

Why You’ll Love This Recipe

I love how impressive these cakes look with minimal effort. They bake in under 15 minutes and require only a few basic ingredients. I can make them ahead, pop them in the oven when ready, and serve a restaurant-style dessert fresh and warm. That molten center is pure magic every time I dig in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

semisweet or dark chocolate (chopped or chips)
unsalted butter
eggs
egg yolks
granulated sugar
all-purpose flour
vanilla extract
pinch of salt
optional: powdered sugar, berries, or ice cream for serving

Directions

I preheat the oven to 425°F (220°C) and grease 4 ramekins or muffin tins.
I melt the chocolate and butter together in a bowl over simmering water or in short microwave bursts.
In another bowl, I whisk the eggs, yolks, sugar, vanilla, and salt until thick and pale.
I stir the melted chocolate mixture into the egg mixture.
I gently fold in the flour until just combined.
I divide the batter between the ramekins and place them on a baking sheet.
I bake for 12–14 minutes, just until the edges are set but the center is still soft.
I let them cool for 1 minute, then carefully invert onto plates and serve immediately.

Servings and timing

This recipe makes 4 individual cakes. It takes about 10 minutes to prep and 12–14 minutes to bake.

Variations

I sometimes add a piece of caramel or a spoon of peanut butter in the center before baking.
For a spiced version, I mix in a pinch of cinnamon or chili powder.
I’ve used white chocolate for a sweet twist with a surprise filling.
If I want a richer cake, I use extra egg yolks for a more custard-like center.
I love topping them with vanilla ice cream, whipped cream, or fresh raspberries.

storage/reheating

These cakes are best served fresh, but I’ve stored unbaked batter in ramekins in the fridge for up to 24 hours. When ready, I let them sit at room temp for 10 minutes and then bake. Baked cakes don’t reheat well if I want the lava center—so I always bake just before serving.

FAQs

Can I make molten lava cakes ahead of time?

Yes, I prepare the batter, pour it into ramekins, and refrigerate until baking time. I just add an extra minute or two when baking from cold.

What chocolate works best?

I use high-quality semisweet or dark chocolate (around 60–70%). The better the chocolate, the richer the cake.

Can I bake these in muffin tins?

Yes, but I grease them really well and run a knife around the edges before inverting. Ramekins are sturdier for flipping.

How do I know when they’re done?

The edges should be firm, and the center slightly jiggly. Overbaking will cook the center fully, so I watch them closely.

What can I serve with these?

I love them with ice cream, fresh berries, or a dusting of powdered sugar. The contrast of warm cake and cold toppings is amazing.

Conclusion

Easy Chocolate Molten Lava Cakes are my go-to when I want a dessert that’s simple yet show-stopping. The molten center always delivers that wow factor, and they come together in no time. Whether for a romantic dinner, holiday, or last-minute treat, they never fail to impress.