A decadent individual dessert with a tender, cake‑like exterior and a molten, gooey chocolate center that flows when you cut into it.

Why You’ll Love This Recipe

Pure indulgence: rich chocolate flavor, luxurious texture.
Impressive dessert that looks fancy but is quick to make.
Only a few ingredients required — many probably already in your kitchen.
Perfect for special occasions or when you want a chocolate fix without much work.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Semi‑sweet (or bittersweet) chocolate
Unsalted butter
Eggs + egg yolks
Sugar
All‑purpose flour
Salt
Optional toppings: ice cream, whipped cream, berries, cocoa powder, powdered sugar

Directions

Preheat your oven to high heat (around 425°F / 218°C). Grease and dust ramekins with cocoa powder (to prevent sticking).
Melt the chocolate and butter together, usually over a double boiler or in short bursts in microwave, stirring gently until smooth.
In another bowl, whisk together eggs, egg yolks, sugar, and salt until pale and slightly thickened.
Fold the melted chocolate mixture into the egg mixture, then gently fold in flour until just combined. Avoid overmixing.
Divide batter between prepared ramekins.
Bake for a short time — the edges should be set but the center still soft (slightly wobbly). Typically ~12‑14 minutes.
Remove from the oven, let rest 1‑2 minutes, then invert onto plates if desired or serve in ramekins. Serve hot so the center remains molten.

Servings and timing

Servings: 4‑6 small cakes (depending on size of ramekins)
Prep Time: ~10 minutes
Bake Time: ~12‑14 minutes
Total Time: ~25 minutes

Storage/Reheating

Storage: Best eaten immediately. Once cooled, the molten center begins to set and loses its lava texture.
Freezing: Batter can sometimes be prepared and chilled ahead of time; baked cakes do not freeze well because texture changes.
Reheating: If made ahead and cooled, reheat very gently in a warm oven or microwave, but note the center may not regain full molten character.

FAQs

Why is my center not molten?

Likely over‑baked. Baking even a minute too long can set the center more than desired. Use oven timers and check for slight jiggle in center.

Can I use dark or milk chocolate instead of semi‑sweet?

Yes. Dark chocolate gives deeper flavor; milk chocolate makes it sweeter and lighter. Adjust sugar accordingly.

Do I need to use both eggs and yolks?

The egg yolks add richness; whole eggs help structure. Omitting yolks can make the cake less rich; omitting whole eggs may affect texture.

Can the cakes be prepared ahead of time?

You can prepare the batter and refrigerate in ramekins up to a day ahead. Bake when needed, but bring ramekins to room temperature first for even baking.

What kind of ramekins to use?

Use metal or ceramic ramekins, about 6‑ounce size is common. If using a muffin pan, reduce baking time slightly.

Can I make it gluten‑free?

Yes — use a gluten‑free flour blend that behaves similarly. Note texture may adjust slightly (denser or more fragile).

What toppings go well?

Vanilla ice cream or whipped cream help contrast the heat of the lava and richness of the chocolate. Fresh berries or powdered sugar also add brightness.

Is it better to serve immediately or let cool a bit?

Best served hot. Let it rest a minute or two so it settles slightly, but don’t wait too long or the molten center will solidify.

Why invert or serve in ramekins?

Inverting gives a nicer presentation and reveals the gooey center. Serving in ramekins simplifies keeping the center molten but presentation is more casual.

Conclusion

Chocolate lava cake is the ultimate quick indulgence: rich, decadent, and satisfying. With minimal wait and maximum impact, it’s perfect for impressing guests or treating yourself. The molten center is the magic — when everything lines up, your reward is warm chocolate flowing into every bite.