Our favorite Molten Chocolate Lava Cakes
We already have one chocolate lava cake recipe on the blog. The recipe is great, but we still wanted to make an easier version, one where you don’t need any mixers or other fancy equipment. A foolproof recipe that will work even if you overbake the cakes for a minute or two. And this one is just that, foolproof every time.
- a quick and easy lava cake recipe that can be easily prepared ahead of time (you just need to bake it right before serving)
- you will only need 7 simple ingredients (I bet you already have all or most of them at home)
- this is the perfect recipe for special occasions like Valentine’s Day, Mother’s Day, New Year’s Eve, or anniversaries.
- kids and adults love it
- It’s a showstopper dessert that leaves a good impression
What to serve with chocolate lava cakes
So you just made the best chocolate lava cakes. Now what? We love serving them with a generous scoop of the best vanilla ice cream and a drizzle of homemade salted caramel. Other delicious serving ideas include:
- whipped cream
- icing sugar
- cocoa powder
- shredded chocolate
- fresh berries (like strawberries, raspberries, blackberries)
- your favorite cooked fruit sauces
Most often Chocolate lava cake recipe Questions and Answers
We answered some of the most often asked questions. If we left any out, please don’t hesitate to ask in the comments below, we will get back to you as soon as possible.
How do I know when chocolate lava cake is done?
The lava cake should visibly rise. It should be stable and soft. If you are not 100% sure, then leave it to bake for an additional minute or two. The beauty of this recipe is that even though you “overbake” the exterior, the interior will stay runny.
What if I only have ramekins or a muffin pan?
That’s great. This recipe is tested with both ramekins and a muffin pan, and this is how you make it. However, we usually make them in aluminum muffin cups.
If you are using ramekins, grease them with oil and butter, then dust them with all-purpose flour or unsweetened cocoa powder. Use ramekins that are 9 cm (3.5-inch) in diameter and 5 cm (2-inch) high. Instead of 6 lava cakes, you will then make 4 lava cakes. Also make sure to make four larger ganache balls, instead of six smaller ones. Bake them for 20 minutes.
If you are using a muffin pan, grease it with oil and butter, then dust it with all-purpose flour or unsweetened cocoa powder. Bake for 18 - 20 minutes.
How to take lava cakes from ramekins?
First, always make sure to grease the ramekins, muffin pan, or aluminum muffin cups with oil or butter. If you are using ramekins or a muffin pan, dust it generously with all-purpose flour or unsweetened cocoa powder. Then, run a small knife around the edges, and invert onto a dessert plate and knock a few times on the bottom of the cups to loosen the cake.
How to flip the lava cake onto a plate?
Carefully place a dessert plate over freshly baked lava cakes and then flip over. Wear protective kitchen gloves or use a towel, because the cups are hot.
It’s very important to always use a cold ganache. It shouldn’t be frozen, or you will have a hole on top of the cake, as the ganache will sink at the bottom when baking.
How to store, freeze, and make lava cakes ahead of time
The best part about this recipe is how stress-free it is. You can easily make it ahead of time. This is how you do it.
Make the chocolate lava cakes and pour them into the aluminum cups, ramekins, or use a muffin pan. Keep them in your fridge for up to 2 days. Once you decide to make them, preheat your oven. Transfer the lava cakes straight from the fridge into the oven and bake for 18 minutes at 200 °C / 390 °F or 180 °C / 355 °F if you are using a convection oven.
Feel free to make them ahead and freeze them in your freezer too. Make the chocolate lava cakes and pour them into the aluminum cups, ramekins, or use a muffin pan. Keep them in your freezer for up to 2 months. Once you decide to make it, preheat your oven. Transfer the lava cakes straight from the freezer onto a baking sheet. Place in the preheated oven and bake for 20 minutes at 200 °C / 390 °F or 180 °C / 355 °F if you are using a convection oven.
How to make chocolate lava cakes at home (video)
Check this quick recipe video to master these amazing small chocolate cakes at home.
Try these amazing chocolate desserts too
- Chocolate Pots de Creme with Espresso (video)
- Chocolate Mousse
- Easy Chocolate Souffle (video)
- Molten Chocolate Lava Cakes
- Chocolate Pudding from Scratch
METHOD
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Chocolate ganache
First, make the chocolate ganache. Add chopped chocolate or chocolate chips to a small bowl. Add the butter and a pinch of salt. Pour the boiling whipping cream over the mixture and set aside for 2 minutes for the chocolate to melt, then stir with a silicone spatula, to get a silky smooth chocolate mixture. Transfer the mixture to a small baking dish or bowl and place in the freezer for 30 - 40 minutes or to a fridge for at least 2 hours, or overnight.
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Chocolate lava cakes mixture
Make the chocolate lava cake mixture. Add chocolate and butter into a heatproof bowl and melt over a pot of boiling water or in 30-second intervals in a microwave. Set aside for 5 minutes. In a large bowl, whisk together the eggs, sugar, and a pinch of salt. Whisk vigorously for 2 minutes, then add the melted chocolate mixture and whisk with a hand whisk until combined and thick. Add the all-purpose flour, cocoa powder, and baking powder. Whisk until well combined. Place in the fridge for 10 - 15 minutes.
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Preheat the oven
Preheat the oven to 200 °C / 390 °F or to 180 °C / 355 °F if you are using a convection oven. Grease six aluminum muffin cups. The muffin cups should be about 6 cm (2.5 inches) in diameter and 4 cm (1.5 inches) high. If you are using ramekins/muffin pan grease them, and dust with all-purpose flour or cocoa powder. Make sure to grease the whole interior of the cups.
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Fill the cups
Take the chocolate ganache from the freezer. Using a small ice cream scoop or a teaspoon scoop out some chocolate ganache. Shape into six balls, each weighing approximately 30g / 1 ounce. Add a heaped tablespoon of the chocolate lava mixture into a prepared cup, place the ganache ball on top, then cover with the rest of the chocolate lava mixture until 3/4 filled.
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Bake and serve
Transfer the cups onto a baking sheet. Place in the preheated oven on the middle rack. Bake for 16 - 18 minutes at 200 °C / 390 °F or at 180 °C / 355 °F if you are using a convection oven. Once the lava cakes are baked, remove them from the oven, set them aside for 1 - 2 minutes, then invert onto a dessert plate and serve immediately. Optionally top with cocoa powder, and shredded chocolate.
