Dessert

Hot Chocolate Lava Molten Cakes Recipe

Name: Hot Chocolate Lava Molten Cakes Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 25 min
Cuisine: American
Ingredients: 1 stick (½ cup) unsalted butter; 4 oz semi-sweet baking chocolate (like Baker’s or Ghirardelli), chopped; 2 large eggs; 2 large egg yolks; ¼ cup granulated sugar; 1 pinch of salt; 2 tablespoons all-purpose flour; Butter or baking spray (for greasing ramekins); Powdered sugar for topping; Vanilla ice cream for serving

Byluca Carter December 17, 2025December 17, 2025

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Introduction

If you’re a chocolate lover, these Hot Chocolate Lava Molten Cakes will quickly become your new favorite dessert. They have a warm, rich, gooey center that feels like a liquid chocolate hug. Simple to make yet impressive to serve, they’re perfect for cozy nights in or special occasions.

A molten chocolate lava cake sits on a white plate with a smooth top layer of dark brown cake sprinkled with a light dusting of white powdered sugar on one side. The cake is cut open in the front, showing thick, glossy, flowing chocolate lava spilling onto the plate. To the right of the cake, there is a scoop of creamy, off-white vanilla ice cream starting to melt slightly where it touches the plate. The plate rests on a white marbled surface with subtle gold veining. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (½ cup) unsalted butter
4 oz semi-sweet baking chocolate, chopped

2 large eggs
2 large egg yolks

¼ cup granulated sugar
1 pinch of salt

2 tablespoons all-purpose flour
Butter or baking spray (for greasing ramekins)
Optional: powdered sugar for topping

Optional: vanilla ice cream for serving

Instructions

Step 1: Melt the butter and chopped chocolate together in a microwave-safe bowl using 20-second bursts, stirring between each, until smooth. Let it cool slightly.
Step 2: In another bowl, whisk the eggs, egg yolks, sugar, and salt until pale and slightly thickened, about 1–2 minutes.

Step 3: Pour the cooled melted chocolate into the egg mixture and gently fold with a rubber spatula until fully combined.
Step 4: Add the flour and stir gently just until incorporated. Avoid overmixing.
Step 5: Generously grease four ramekins with butter or baking spray. Divide the batter evenly among them.

Step 6: Bake ramekins on a baking sheet in a preheated 425°F oven for 12–13 minutes. The edges should be set, and the center should jiggle slightly.
Step 7: Let cakes cool for 1 minute. Run a knife around the edges and invert onto plates. Dust with powdered sugar and serve immediately with ice cream if desired.

Tips & Variations

Use high-quality baking chocolate like Ghirardelli for best flavor—avoid chocolate chips.

Don’t overbake; the secret to lava centers is a slightly undercooked middle.
Try adding 1 tsp instant espresso powder for a mocha twist.
For a peanut butter swirl, drop a teaspoon in the center of each cake before baking.

Make the recipe dairy-free by using vegan butter and dairy-free dark chocolate.
Use almond flour or gluten-free flour blends for a gluten-free version.

Storage

These cakes are best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15–20 seconds, though the molten center may no longer be gooey after reheating.

How to Serve

A rich chocolate lava cake sits on a white plate with a slightly textured dark chocolate base layer. The middle layer is a soft, crumbly dark brown chocolate cake with a cracked top dusted with powdered sugar, revealing a thick, glossy, molten chocolate center flowing out. On the side, there is a scoop of creamy white vanilla ice cream melting slightly against the cake. The plate rests on a white marbled texture with faint gold veins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use muffin tins instead of ramekins?

Yes, you can use muffin tins but reduce the baking time slightly. Make sure to grease them well to prevent sticking.

Can I make these ahead of time?

Absolutely. You can prepare the batter, pour it into greased ramekins, cover with plastic wrap, and refrigerate for up to 24 hours. Let them come to room temperature for about 10 minutes before baking.