Chocolate Lava Cake Recipe

This Chocolate Lava Cake recipe boasts a stunning molten chocolate center but is shockingly easy to make with only 5 ingredients!

These Chocolate Lava Cakes are sure to impress with a rich and decadent cakey outside, and a river of silky, warm chocolate that streams out the center once you slice into it. Best of all, this recipe is shockingly easy to make at home! These Molten Lava Cakes are on your table from start to finish in less than 30 minutes, without any special equipment – just a bowl and a whisk (you can even use a muffin tin instead of ramekins), and 5 pantry friendly ingredients (eggs, powdered sugar, butter, flour, chocolate). You can prep the batter ahead of time and refrigerate then just pop your cakes in the oven for stress free entertaining. Prepare Molten Lava Cakes for holidays, (like upcoming Valentine’s Day!), dinner parties, birthdays, Sunday dinner, movie night or an indulgent late night snack! 

For more yummy chocolate, try Chocolate Covered Strawberries, Homemade Hot Chocolate, Chocolate Raspberry Cake and Chocolate Lasagna.

Recipe photos updated 2/1/23 – same great recipe!

WATCH: How to make Lava Cake

Chocolate lava cake cut open oozing chocolate


chocolate lava cake recipe on a white plate with an oozing chocolate center


These Chocolate Lava Cakes are fabulous because they’re made with pantry friendly ingredients!  Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

  • Semi-sweet chocolate:  You will need 4 ounces quality semi-sweet baking chocolate bar for this recipe – NOT chocolate chips.  Chocolate chips won’t produce the same silky “lava” center we’re looking for.  Use quality chocolate like Ghirardelli for the best results.  Use semi-sweet chocolate with a cocoa content of at least 52%, or go as high as 75% or 80% if you prefer the flavor and bitterness of extra dark chocolate.
  • Butter:  Use unsalted butter and add ¼ teaspoon table salt, or use salted butter and omit the salt in the recipe.
  • Powdered sugar:  Use powdered sugar, also known as confectioner’s sugar, and NOT granulated sugar.
  • Eggs:  You will use 2 whole eggs and 2 egg yolks only, for a total of 4 eggs. Bring the eggs to room temperature before using for a lighter, fluffier cake.
  • Flour: I used all-purpose flour but I’m assuming a gluten free 1 to 1 baking flour would also work.
  • Cooking spray: Use cooking spray WITH flour and not just cooking spray (it will say on the front label if it has flour in it.  This ensures your Molten Lava Cakes slip out easily from the ramekins. If you don’t have this spray, then grease the pans, then “flour” the pans with cocoa powder.
Top view of Chocolate Lava cake served with powdered sugar and raspberries

How to make Lava Cake

This Chocolate Lava Cake recipe is SO easy to make!  Here is a breakdown of the steps for perfect cakes every time (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Melt the butter and chocolate. Add butter and baking chocolate to a large microwave-safe bowl.  Use a bowl large enough to incorporate all of your Lava Cake ingredients because this is going to become our mixing bowl.  Microwave butter and chocolate for 1 minute, then stir until the chocolate is completely smooth. 
a collage showing how to make chocolate lave cake recipe by adding butter and chopped chocolate to a microwave safe bowl, microwaving to melt, then whisking together until smooth
  • Step 2: Whisk in sugar. Next, whisk in the sugar until completely smooth.  This tempers the warm chocolate mixture before adding the eggs.
showing how to make chocolate lava cake recipe by whisking powdered sugar into melted chocolate and butter
  • Step 3: Whisk in eggs.  Add eggs and egg yolks, then beat for about one minute. This incorporates air into the cakes, making them lighter and more tender.
showing how to make chocolate lava cake recipe by adding eggs and egg yolks to the batter
  • Step 4: Add flour.  Add flour then fold it in until just combined.  As in all cakes, you never want to over-mix or the gluten in the flour will make the cakes dense and tough. 
showing how to make Chocolate Lava Cake recipe by folding flour into batter
  • Step 5: Spoon batter into ramekins.  I like to use a measuring cup for ease and to help divide the batter evenly. If your batter isn’t evenly portioned, the Molten Lava Cakes will bake unevenly.
showing how to make chocolate lava cake recipe by adding batter to greased ramekins
  • Step 6: Bake. Place ramekins on a baking sheet and bake unto the sides of the cakes are firm but the centers are still shiny and slightly jiggly.
showing how to make chocolate lava cake recipe by baking until the edges are set and the center is jiggly
  • Step 7: Invert.  Let the Molten Lava Cakes cool for 2 minutes – NO LONGER – you may want to set your timer.  If the Lava Cakes are left in the ramekins any longer, you risk a nonexistent lava center.  Gently loosen the cakes from the ramekins by sliding a knife around the edges of each cake, then invert the cakes onto serving plates. Dust with powdered sugar and serve with any desired toppings such as raspberries and/or ice cream.

Lava Cake Recipe Tips

  • Use quality chocolate. It is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy and you may miss the lava center completely.  Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand. Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly.
  • Don’t overmix the flour. You don’t have to worry about overmixing the batter until you add the flour. When adding the flour, fold it in just until combined in order to not release/break down any air inside the mixture. This will produce the lightest Molten Lava Cakes, as opposed to dense and tough.
  • Use room temperature eggs. Room temperature ingredients bind together more easily than if you had some cold and some warmer ingredients – you can literally feel the difference when mixing by hand. In other words, the batter is easier to NOT overmix and overwork the gluten, which creates more even lift and rise in the cakes when baking. Cold eggs can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in baked cakes that are grainy or flat in texture, dry or dense.
  • Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. 
  • Don’t pack the flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier Molten Lava Cakes. Rather, fluff, then scoop the flour into a measuring cup with a spoon and then level.
  • Evenly divide the batter. It’s important that you add the same amount of batter to each ramekin so the cakes bake evenly. You can use a measuring cup, cookie scoop or kitchen scale to help.
  • Don’t overbake the cakes. The centers of the the cakes should still look shiny. See section above on how to tell if the cakes are done. Over-baked Lava Cakes are still tasty, but the centers will be more fudgy then streaming liquid chocolate. Next time, reduce the baking time by 1 to 2 minutes. 
  • Don’t cool the cakes longer than 2 minutes. The cakes will continue to bake as they cool in the ramekins, so it’s important to invert them at 2 minutes, otherwise the center can bake and you’ll loose the lava.

possible Molten Lava Cake variations

Have fun experimenting with this Lava Cake recipe! Here are just a few ideas:

  • Flavor variations: Mix up the flavor profile by adding 1 tablespoon of espresso powder or ½ teaspoon orange extract, lavender extract, or peppermint extract to the melted chocolate and butter before folding into the eggs.
  • Filling variations: Molten Lava Cakes can be filled with just about anything! Keep in mind, however, some fillings will be more “lava” than others once baked. To use a different filling, add about 75% of the batter to the prepared ramekins. Top the batter with 2 teaspoons per ramekin of your desired filling, taking care it doesn’t touch the sides. Top the filling with the remaining batter.

filling ideas include:

  • Chilled caramel sauce (homemade or store-bought)
  • Chilled butterscotch sauce
  • Nutella
  • Peanut butter cup: mix 1 ½ tablespoons creamy peanut butter (Do NOT use natural-style) with 1 tablespoon softened butter and 1 tablespoon powdered sugar
  • Cookie Butter, like Biscoff
  • Dulce de leche
  • Caramel filled chocolate, like Rolos
  • Fruit preserves or puree
front view of Chocolate Lava Cake Recipe showing the liquid chocolate center

ways to serve Chocolate Lava Cake

Chocolate Lava Cakes are fabulous in their own decadence, but even more delicious with some toppings.  Here are a few ideas:

  • Powdered sugar: A light dusting of powdered sugar not only looks beautiful but enhances the sweetness.
  • Chocolate Sauce:  Chocolate, on chocolate, on chocolate – oh my! I recommend my 5 minute Chocolate Ganache recipe – it is SO easy and lusciously creamy.
  • Caramel:  I LOVE drizzling my Molten Lava Cakes with my 5 minute Caramel Sauce.  I don’t think it gets any better than this.
  • Coconut:  If you love coconut, try topping with my Coconut Caramel Sauce, toasted coconut and even pineapple and/or bananas!
  • Sea salt:  The sweet and salty combo is divine.
  • Ice cream:  Sweet, creamy and refreshing vanilla ice cream is always a win with chocolate.  You can also pair Molten Lava Cakes with strawberry ice cream, raspberry ice cream, pistachio ice cream, etc.
  • Whipped cream:  This is an easy win and it looks beautiful, especially with berries.
  • Berries: Raspberries, strawberries, or blackberries or a combination of all three!
  • Nuts:  Just think of your favorite brownies and how pecans add a fabulous nutty dimension! Nut are also extra tasty with a drizzle of caramel too.
chocolate lava cake recipe on a white plate with an oozing chocolate center
up close of lava cake recipe oozing chocolate


What are Chocolate Lava Cakes?

Chocolate Lava Cake is a small, individual-sized cake traditionally baked in a ramekin. It is made by whisking chocolate, flour, eggs, butter and powdered sugar together by hand. What sets Chocolate Lava Cake apart from soufflés and other cake recipes is the center is purposefully slightly under-baked, resulting in a melty, molten chocolate center that oozes out when you cut into it. 

What do Chocolate Lava Cakes taste like? 

Molten Lava Cakes consist of a soft, warm chocolate cake outside giving way to a creamy, smooth stream of warm liquid chocolate inside, ensuring every forkful is bathed in velvety chocolate.  It will be love at first bite.


Soufflés and Chocolate Lava Cakes are similar in appearance, share many of the same ingredients and are even served with similar toppings, but don’t be fooled, they are not the same dessert. The differences lie in the texture of the desserts as well as the presentation:

1. A soufflé is fully cooked, whereas a lava cake maintains a runny, chocolatey liquid center. This does not mean that soufflés are the same consistency as cake. A soufflé is definitely moist in the center, much more so than a slice of regular cake would be.
2. The soufflé has a merengue appearance on top and a light texture. Chocolate Lava Cakes are denser than a soufflé, and as previously mentioned, boast a river of chocolate lava that oozes from its center once cut into.
3. Soufflé comes in a variety of flavors like chocolate, lemon or even cheese. Molten lava cake features one flavor- chocolate!
4. While soufflés are typically served in their baking container, Chocolate Lava Cakes are inverted onto serving plates where all of their gooey goodness can flow freely. 


A chef in New York City, Jean-Georges Vongerichten, is credited with inventing Chocolate Molten Lava Cake in 1987.  Vongerichten removed a sponge cake from the oven too early and realized that while the center was still runny, the outside of the cake had a texture and taste that were desirable.

Fun Food Fact: Vongerichten is the man behind the famous Jean-Georges restaurant located in New York’s Trump International Hotel and Tower.  However, Jacques Torres, a French chef and chocolatier, who also happens to be a judge and co-host of the popular food show Nailed It!, says that the Lava Cake already existed in France before Vongerichten claimed to have invented it. Wherever the truth lies, our lives are blessed from the creation of the Chocolate Lava Cake!

What about the “uncooked” egg in the center of Chocolate Lava Cakes? Is it safe to eat?

Just like in custard, the interior of the Lava Cake reaches over 165 degrees Fahrenheit, which is high enough to eliminate any bacterial risk from the eggs. You may use pasteurized eggs, however, if you have any concerns.

What if my Molten Lava Cakes don’t look done after 12 minutes?

If the centers are still liquidy to the touch after 12 minutes, continue to bake an additional 1 to 2 minutes. When the cakes are done, they will have risen completely, look firm on the outside, but the centers will still look shiny and jiggle just a bit.

Are Lava Cakes raw in the middle?

No, it reaches past 160 degrees F, just like custard, so it is safe to eat.

What is the difference between Molten Chocolate Cake and chocolate Lava Cake?

No difference whatsoever! They both refer to the rich, personal-sized chocolate cakes with a gooey, chocolaty center. They are also known as Molten Lava Cake, Molten Chocolate Lava Cake.

Are Molten Lava Cakes served hot or cold?

Chocolate Lava Cakes are served hot from the oven, with just a one to two minute rest before being inverted onto the serving plates. They must be served hot, otherwise, the molten lava centers will thicken as the cakes continue to bake and cool.

Should you refrigerate lava cake?

Yes, both unbaked and baked Lava Cakes should be refrigerated.

Can I double or triple the recipe? 

Yes! You can double or triple the recipe, but the cakes will likely need an extra minute or two in the oven. Take extra care to evenly divide the batter between the ramekins or muffin tin.

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chocolate lava cake recipe on a white plate with an oozing chocolate center

Molten Lava Cake Recipe

Chocolate Molten Lava Cakes are decadently rich but wonderfully easy with only 5 ingredients! Molten Lava Cakes look impressive but are super easy to make!  They take less than 10 minutes to whip up and only require one bowl and a whisk to prepare! 
Servings: 4
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes

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  • 4 6-8 oz. custard cups/ramekins
  • 1/2 cup salted butter (or unsalted butter + ¼ tsp salt)
  • 4 oz. semi-sweet baking chocolate, roughly chopped (I HIGHLY recommend Ghirardelli)
  • 1 cup powdered sugar
  • 2 whole eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1/3 cup flour + 1 tablespoon

For serving (Optional, pick your favs)

  • powdered sugar
  • fresh berries
  • vanilla ice cream


  • Preheat oven to 425 degrees. Generously spray 4 small ramekins/custard cups with nonstick baking spray WITH flour or grease and dust your cups with cocoa powder. Place cups on a baking sheet.
  • Add butter and baking chocolate to a large microwave-safe bowl and microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are completely smooth.
  • Stir in sugar until smooth. Add eggs and egg yolks, then beat for 1 minute with a handheld whisk. Fold in flour just until combined.
  • Evenly spoon batter into prepared cups (I use a large cookie scoop). Bake for 11-13 minutes at 425 degrees F, or until the sides are firm but the centers look slightly shiny and jiggly but are not wet to the touch.
  • Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake; then invert cakes onto serving plates.
  • Dust with powdered sugar or top with ice cream and berries if desired. Serve immediately (because the cakes will continue to cook in the center).



  • To use a muffin tin:  The muffin cups in a standard muffin pan/cupcake pan are 4 ounces, smaller than our 6-ounce ramekins. Therefore, you will need to divide the batter between 6 muffin cups instead of 4 and bake for 8-10 minutes. Use a butter knife, spoon or offset spatula to release the cakes from the pan and place each upside down on individual plates (and don’t forget to grease your muffin pan!).
  • Use quality chocolate: It is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy and you may miss the lava center completely.  Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand. Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly.
  • Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes. 
  • Scoop and level flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier Molten Lava Cakes. Rather, fluff, then scoop the flour into a measuring cup with a spoon and then level.
  • Evenly divide the batter: It’s important that you add the same amount of batter to each ramekin so the cakes bake evenly. You can use a measuring cup, cookie scoop or kitchen scale to help.
  • Can I reheat baked Molten Lava Cake?  Molten Chocolate Lava Cakes are best enjoyed hot, immediately after removed from the oven. When you reheat them, you are cooking the center, so it is more likely to be fudgy instead of like “lava.”  However, I have had success by slicing into the cake immediately after it is baked and allowing some of the lava to stream out of the cake before cooling and refrigerating. When you heat the sliced cake, the streaming lava will remain liquidy.

Prep Ahead

I love that Molten Lava Cakes are prep ahead friendly for stress free entertaining. You have a few options to prep ahead:
  • Prepared batter: Prepare the batter according to directions, cover the mixing bowl tightly with plastic wrap and store it for up to two days in the refrigerator. Bring to room temperature before adding to ramekins.
  • Individual ramekins: I suggest lining the bottoms of the ramekins with parchment paper before spraying with non-stick spray with flour. This ensures your cakes don’t stick to the bottom of the ramekins after sitting for a longer period of time prior to cooking.  Next, add the batter, cover with plastic wrap, and refrigerate for up to one day. When ready to bake, set the ramekins on the counter for 30 minutes to help come to room temperature. I’ve had some readers say the Molten Lava Cakes take a little longer to bake this way, closer to 15-20 minutes, so check for doneness early, but be flexible.
  • Frozen batter: Again, line the ramekins with parchment paper. Transfer the batter to the ramekins, cover with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

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Chocolate lava cake cut open oozing chocolate

Recipe Source: Adapted from Kraft Recipes

Reader Interactions

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    • Jen says

      Yes, they are the best! Thanks for stopping by Serena!

    • Mary says

      They absolutely look soooo delicious….My 9 year old granddaughter and I decided to try them for her mother’s birthday. I received some cute mini bunt cake pans (too adorable)…of course not thinking. We served them after dinner, nice and hot…but to our surprise they did not have the lava in them, they looked great and tasted fabulous. Of course I hade to explain to my granddaughter what happened and had a good laugh but throughly enjoyed the cake and evening. Thanks again for the wonderful pictures and recipe. We will try again with the correct pans.

      • Jen says

        Hi Mary, what a fun dessert to make with your granddaughter – and what a fun grandma you are! I am happy they looked pretty and tasted great at least without the lava 🙂 If you are willing to play with the baking times, you can probably figure out how to make the lava cakes come out (with the lava:) in your cute pans by baking for less time. It might take some trial and error but I consider that a good thing when the collateral damage is extra cake 🙂

    • Jen says

      Yes, SO EASY! Love an easy and delicious dessert – or delicious, easy anything! Thanks Sophia!

  1. Choya says

    I just gained 10 lbs looking at your pictures. That looks amazing and I am sure it tasted amazing too. Thanks for sharing.

    • Jen says

      LOL! Thank goodness they are in portion control cups right?!

  2. Mary Ann says

    Wow! I had to share on Pinterest, looks delicious and your pictures are awesome! I am really, truly, enjoying your blog!

    • Jen says

      Thank you so much Mary Ann, that means SO MUCH coming from an amazing, accomplished photographer as yourself! So happy you are enjoying it, that makes me so happy!

    • Jen says

      Love easy-peasy! 🙂 Doesn’t get much easier or more delicious! Thanks for stopping by Paula!

  3. kungphoo says

    My kids love lava cakes.. My daughter has always wanted to make one, now she has a recipe!

    • Jen says

      I am so excited for your daughter to try these out! And for you because then you can eat some 🙂

    • Jen says

      Thanks Sheena! I wish I could give you one!!

  4. Leila says

    Interesting!!! I have made a larger lava cake, but by no means was it this simple! I am definitely going to have to try your recipe! Thank you for sharing!!

    • Jen says

      Oh yes, please do because it is SUPER simple! And there is portion control with smaller ones 🙂

  5. Shelby says

    I have never made this! I have never even eaten it. Can you believe that? Grumpy has though and he loves it so I think I will have to finally just do it since it is so easy to do. I sure hope I don’t mess it up. LOL

    • Jen says

      LOL! You won’t mess it up! and if by some chance you do, you can try again because it is so easy :)! I am excited for you to finally try Molten Chocolate Lava Cakes – you won’t be able to STOP making them!

    • Jen says

      I’m glad my pictures are appetizing but sorry they are making you hungry, LOL!

  6. Bella Vida Letty says

    Wonderful post. The recipe looks delicious and I really like how many photos you posted. I’ve pinned this recipe to my food board on Pinterest.

    • Jen says

      Thanks so much for pinning! Sometimes its hard to cut down on which pictures I want to use – so I just use them all, so I am happy you enjoyed the 🙂 Thanks for stopping by!

    • Jen says

      Hopefully you can make them soon! Like today – or better yet someone else can make them for you because they are so easy 🙂 !

    • Jen says

      Oh yes, please do! You will NOT be disappointed!

  7. Jolene says

    These look wonderful! And lovely pictures! Could you bake it in something other than custard cups? I don’t have any of those 🙂

    • Jen says

      hhhmmm…If you have any other oven proof baking dishes that are 6-8 oz., then they would certainly work, but if they are any larger, then batter gets too spread out and will no cook correctly to create the “lava.” Although I have never done it, you could try them in cupcake tins and cook for less time. Sorry if this isn’t helpful, its all I can think of! Good luck!

  8. Lyla A. says

    OMG…these are to die for! I’ve attempted this once in the past. They were good, but I over cooked them. These came out perfectly, and there was one for each of us to enjoy. I don’t have ramekins (on my must buy list), so I used some small cereal bowls. They took me more like 17-18 minutes because at 12 they were still jiggly. I was worried I had overcooked them again, but I did not. Yum!

    • Jen says

      YAY! I am SO happy you loved them and what an ingenious idea to use small cereal bowls!!! Thanks Lyla!

  9. Stacy says

    Jen, I made this incredible dessert for my hubby (and family) last night. I was amazed at how easy it was. My 3 year old daughter helped me and we had funny making them. The best part was how amazingly deliciuos they are. So good! So easy! Awesome recipe!!!!!

    • Jen says

      Hi Stacy! I am so glad you made and loved these lava cakes! I love it when people make a recipe and can see how delicious they really are (and easy!) I hope all is well! Miss you!

  10. Sophie says

    Hi Jenn!! Yours look amazing!!
    I’ve had a couple of misfortunes with chocolate lava cakes.
    I made 3 batches all of which came out over cooked.
    I use an OTG (oven, toaster, grill) and small size ramekins.
    I bake them for 10mins (sometimes lesser) but the lava come on top and the insides are cooked.

    I need advice!!
    P.S: can I use vanilla extract in the batter?


    • Jen says

      Hi Sophie, I am so sorry your lava cakes didn’t turn out!!! I am not familiar with cooking with an OTG one but it sounds like it alters the cooking time. My suggestion would be to cook them for even less time (you might want to make 3 and take them out at 5 minutes, if its too runny, then then next one at 6 min, 8, min) – you want the edges to look cooked but the center can look undercooked – wet but not jiggly. Sorry I can’t be of more help! I really don’t know without cooking them myself in an OTG. Good luck! and yes, vanilla extract in the batter would be tasty 🙂

  11. Paula Steinbeisser says

    Just made these & they were fantastic! I halved the recipe to just make 2, as there are only 2 of us. I did everything the same except only microwaved the butter & chocolate for 30 seconds as there was less to melt. Will definitely be making those again when my college kids are home! Thanks for a wonderful recipe!

    • Jen says

      Yay! so happy you made these and loved them Paula! You have more self control than I to half the recipe 🙂 This will be so fun to make with your college kids! You might have to triple the recipe then!

  12. Susan Slear says

    I would like to make these for a company dinner later this week. Could I put the batter in ramekins ahead of time so I don’t have to prep with company waiting?
    I’d like to have them all ready to go and bake them after dinner? Do you think that would work or do they need to be mixed and baked immediately?

    • Jen says

      Hi Susan, these will be so fun for company! I think it should be just fine to make the batter ahead of time and put it in the ramekins but I would suggest lining the bottom of the ramekins with greased parchment paper so the cake doesn’t stick, just because the batter will be sitting in there longer. Have fun and enjoy!

  13. Barb says

    Dear Jen,

    I had the best molten lava cake of my life while visiting my daughter in St. Louis, France, as few years ago. I’ve never been able to match the recipe, but this recipe will do perfectly fine. I’ve tried three different recipes in preparation for the gourmet club dinner that I will be hosting in December, and my search is over – thank you! Your recipe worked perfectly for me, was delicious and is sure to impress my guests. I can’t thank you enough for sharing.
    Hugs to you,
    Barb (From Ohio)

    • Jen says

      Hi Barb! Thank you so much for your thoughtful comment – I am SO HAPPY your search is over and that you love this lava cake! What a fun dessert it will be to serve your dinner guests! I hope you have a wonderful time and enjoy lots of rich, melting chocolate for years to come 🙂 Hugs to you! Jen

  14. Eden says

    Hi Jen! Do you think these could be held overnight or hours before already baked? How long do you think they’d store when cooled? I want to bake them in advanced because I wont have time to bake the night of. THANK YOU!

    • Jen says

      Hi Eden! Yes, you can prepare the batter overnight or hours before baking in the refrigerator, just bring the batter to room temperature before baking. After baked, they should be served right away or the inside will still continue to cook and they won’t be “lava” anymore – still delicious just not the same effect. Hope that helps. Enjoy!

  15. Ashley says

    Hi, love your lava cake recipe! i was wondering if i could replace the 2 egg yolks with a whole egg instead? thanks 🙂

    • Jen says

      Hi Ashley! So happy you love the recipe! I wouldn’t recommend replacing the egg yolks with a whole egg as the egg yolk adds moisture and acts as an emulsifier and with just whole egg the cake would by drier and possibly even rubbery. Hope that helps!

  16. Jo-Anne says

    Hi, I don’t usually comment on recipes but this cake was just TOO easy and TOO good to not stop by and say WOW. Amazing cake and really easy to bake.

    • Jen says

      That’s awesome Jo-Anne! So happy they were so easy and “comment stopping” good :)! Thank you so much for taking the time to comment!

  17. Avni says

    Do you know what the bake time might be for 2 10 oz ramekins?

    • Jen says

      Hi Avni, I have never made 10 oz. lava cakes so I’m sorry I can’t tell you an exact time. I would go by appearance, baking until the edges are firm and the center is just barely baked (still slightly soft but not jiggly). You might need to do a practice run. Sorry I can’t be more helpful!

      • Avni says

        Also, is there any way to bake these and then stop them from cooking so I could eat them at a later time? Like could I maybe put it in the fridge and stick it back in the oven when I’m ready to eat it?

        • Jen says

          Hi Avni, sorry, there isn’t a way to prepare these ahead of time without the center cooking. The center cooks as it cools and if you put it in the fridge and reheated it, it would still cook as it cooled and cook more in the oven. My best suggestion is to prepare the batter ahead of time and pour into your ramekins and refrigerate for up to 1 day. When ready to bake, bring the batter to room temperature. Good luck!

  18. Cristina says


    I want to make these lava cakes, but I’m confused about the chocolate quantity necessary. Is it the whole 4 oz package or just 4 of the 1/4 oz squares?

    • Jen says

      Hi Cristina, I am sorry for the confusion – I will edit the recipe to clarify. You use one 4 oz. package – just disregard the 4 square reference. Hope this helps – enjoy!

  19. Lana says

    They turned out perfectly! This was the second time I made molten lava cakes, and I was so happy to see that piece of chocolaty heaven leak out like a stream of chocolate. I baked them for exactly 12 minutes, and also added a bit of rum aroma. Thank you for the recipe!

    • Jen says

      You are so welcome Lana! I am so happy these turned out perfectly, and I love your description of “chocolaty heaven leak out like a stream” – holy yum! can I use that?! 🙂

  20. Jane says

    Just made these for my book club and they were amazing! 5 star! Can’t figure out a way to rate this officially. I tripled the recipe, and put batter in ramekins as directed, covered with saran and refrigerated for several hours. I took them out to come to room temp about a half hour before baking. They took longer – maybe 15-20 min because they must have been cold. Came our perfect!! Thank you for an amazing recipe.

    • Jen says

      What an amazing dessert for Book Club! I’m thrilled you were able to prep them ahead of time and that they turned out wonderfully! Thank you so much Jane!

  21. MasterRusk says

    There is nothing better than a really good lava cake, and it looks as though this one hits the mark! Can’t resist that melted chocolate.

    • Jen says

      Agreed! Lava cakes are the perfect dessert every time!

  22. Carly says

    I made these for Christmas last year and they were a hit! My family has requested them for birthdays since, and now again for Christmas this year. I’ve tried multiple lava cake recipes before in the past and this one is by far the best—and it’s also so simple. Thanks a million <3

    • Jen says

      You are so welcome Carly! Thank you so much for taking the time to comment and let me know what a hit these have been all year – I love that! Merry Christmas!

  23. Lisa Kelly says

    Your instructions are foolproof! Thank you! Delicious ending to Easter dinner

    • Jen says

      YAY! I’m so happy they were a hit, Happy Easter!

  24. Brooke says

    Hi Jen, I came across this recipe because I want to make it for my mom’s birthday – she LOVES chocolate lava cake. She is gluten free though, and I was wondering if I am able to use almond flour instead of regular flour? Will my cake set properly? Thanks so much in advance!

    • Jen says

      Hi Brooke, unfortunately I have not experimented with other flours other than AP. The best bet would be to go with Rob Mills 1 to 1 gluten free baking flour. Happy birthday to your Mom!

  25. Zunaira says

    I just wanna ask that can we use semi-sweet chocolate chips instead of semi-sweet chocolate.

    • Jen says

      Hi Zunaira, you can use chocolate chips if they are a quality brand like Ghirardelli or Guittard otherwise the chips have too much filler and won’t melt well. I hope this helps!

  26. brooke says

    can i use dark chocolate like lindt

    • Jen says

      Hi Brooke, you can absolutely use your favorite chocolate, enjoy!

  27. Tina says

    This recipe sounds delish and seems so easy. What would you recommend if i do not have ramekins on hand? Thanks!

    • Jen says

      Hi Tina, if you have any small oven proof container like glass bowls than you can use those. You can also try using a muffin tin but the baking time will be less.

  28. Nick says

    Hey Jen!

    Can’t wait to try out this recipe! Curious to know if I could possibly use a 8oz silicone cake mold vs a ramekin?

    Thank you!
    Nick 🙂

    • Jen says

      I think that could work but it might be more difficult to remove them in one piece. Let me know how it goes!

  29. Shannon says

    This was amazing!!! Turned out perfect. Made the batter last night

    • Jen says

      I’m so glad, thank you Shannon! Happy Valentine’s Day!

  30. Beth says

    This was heavenly for our wine group dessert. I made these in muffin tins and prepared them a few hours before baking. I forgot to line them with parchment paper, but the Pam and cocoa was enough for easy release!
    I didn’t change the recipe at all and baked it at our hostess’s house. Unfortunately, her oven ran a bit hot and after 9 min the edges were a bit charred. Fortunately the lava still flowed and the crowd LOVED it, so it’s very forgiving. I sprinkled just a bit of powdered sugar and served it topped with crème fresche for the gals, vanilla ice cream for the guys. This accompanied red wine beautifully and the group was impressed. Thank you!

    • Jen says

      Thank you for trying out the recipe and sharing your experience! I’m so glad this was a hit!

  31. Susan Wolters says

    This recipe looks wonderful and has great reviews. I was wondering if I could make these in individual cast iron skillets? Thanks! Susan

    • Jen says

      I think that should work fine if they are served right away otherwise the residual heat will continue to cook them through. Good luck!

  32. Julie Klauer says

    Made this recipe last night for a dinner party and it was superb!!! I made the batter up in the afternoon and put it in the refrigerator covered in a big bowl. I took it out about an hour before baking so it could come to room temperature. Also, before our guests arrived, I sprayed and floured the ramekins and just put them on the countertop covered loosely with tin foil. It was the best dessert ever!!!

    • Jen says

      Thank you!! I’m thrilled they were a hit!