frenchMolten Chocolate Lava Cake
Individual chocolate cakes with a set outer crust and a flowing center of warm dark chocolate.
Makes: 2 cakes in 180 ml ramekins
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
5 minutesHeat the oven to 220°C. Brush two ramekins with 10 g of the butter and coat the inside with the cocoa powder, tapping out the excess.
Success cueThe inside is evenly coated with cocoa.
- 02
Melting
5 minutesLow heatMelt the chocolate with the remaining 70 g of butter in a bowl over barely simmering water.
Success cueThe mixture is smooth and glossy.
Watch outDo not let any water get into the chocolate.
- 03
Eggs
2 minutesIn another bowl, whisk the eggs, sugar and vanilla for 2 minutes.
Success cueThe mixture is pale and slightly frothy.
- 04
Batter
2 minutesWhisk the melted chocolate into the eggs, then sift in the flour and fold gently.
Success cueThe batter is smooth with no streaks of flour.
- 05
Baking
11 minutesOven heatDivide the batter between the ramekins and bake for 11 minutes.
Success cueThe edges are set and the center still wobbles.
Watch outOne extra minute cooks the center through.
- 06
Serve
1 minuteLeave for 1 minute, run a knife around the edge and turn out onto plates. Serve at once.
Success cueThe cake holds its shape and the center flows when cut.
Cooking tips
Dusting ramekins with cocoa powder instead of flour prevents unsightly white film on the baked cake.
- • Bake for exactly 11 minutes; even 60 seconds too long will cook the molten center through
Common mistakes
- • Baking even 1 minute too long.
- • Skipping the butter and cocoa coating, so the cakes stick.
- • Adding very hot chocolate to the eggs, which can scramble them.
Serving ideasServe straight away with vanilla ice cream or lightly whipped cream and a few berries.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 840
- Protein
- 13.0g
- Carbs
- 67.9g
- Fat
- 59.3g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I prepare the batter ahead?
Yes. Fill the ramekins, cover and refrigerate for up to 1 day. Bake straight from the fridge for 1 to 2 minutes longer.
Why was the center not molten?
It baked too long or your oven runs hot. Next time take it out 1 minute earlier.
Can I use a muffin tin instead of ramekins?
Yes. The batter makes 4 small cakes; bake them for 8 to 9 minutes.
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