What is a chocolate lava cake?

A chocolate lava cake, also called molten chocolate cake, is a small, rich dessert with a crispy outer layer and a warm, gooey chocolate center that flows out like lava when cut. Created by French chef Jean-Georges Vongerichten in the 1980s, it gained fame after a happy baking accident revealed the signature molten core. Made from simple ingredients like chocolate, butter, eggs, sugar, and flour, it's baked briefly at high heat—around 425°F for 10-12 minutes—so the outside sets while the inside stays liquid. Serve it warm with vanilla ice cream or powdered sugar for contrast. This indulgent treat takes under 30 minutes total and impresses at dinners. (92 words)

How do you make chocolate lava cake at home?

Preheat oven to 425°F and grease four 6-ounce ramekins with butter, dusting with cocoa powder. Melt 4 oz dark chocolate and ½ cup butter together over simmering water or in microwave (30-second bursts). Whisk in 1 cup sugar, 2 eggs, 2 yolks, ¼ tsp vanilla, and 2 tbsp flour until smooth. Divide batter into ramekins and bake 10-12 minutes until edges firm but centers jiggle. Cool 1 minute, then invert onto plates. Tap gently to release; the gooey center should ooze out. Microwave version: Cook 20-30 seconds per ramekin. Yields 4 servings. Pro tip: Use 60-70% cacao chocolate for best flow. (112 words)

Why doesn't my chocolate lava cake have a gooey center?

A dry center usually means overbaking—check after 9 minutes as oven temps vary. Use room-temperature eggs and high-quality chocolate (at least 60% cacao) with high fat content for fluidity. Avoid overmixing batter, which develops gluten and firms it up; stir just until combined. High heat (425°F) is key to set the exterior fast without cooking the inside fully. If batter sits too long, the chocolate hardens—bake immediately. Test doneness by gentle jiggle in the center. For fixes, underbake slightly next time or chill batter 10 minutes before baking to control flow. Practice makes perfect! (98 words)

Can you make chocolate lava cake in the microwave?

Yes, for a quick version: Melt 2 oz chocolate and ¼ cup butter in a mug (microwave 30-45 seconds, stir). Mix in ¼ cup sugar, 1 egg, 1 tbsp flour, and pinch of salt. Microwave on high 30-45 seconds—center should look underdone. Let sit 1 minute; it continues cooking. For two servings, use ramekins and adjust to 20-25 seconds each. Watch closely to avoid tough cake. This method skips oven preheat, ready in 5 minutes. Top with berries or cream. Note: Results vary by microwave wattage; start low and add time in 5-second bursts. (96 words)

How do you store leftover chocolate lava cake?

Cool completely, then cover ramekins tightly with plastic wrap or transfer to an airtight container. Refrigerate up to 3 days—the center firms but reheats well. To reheat: Microwave 15-20 seconds or oven at 350°F for 5-7 minutes until warm and gooey again. Freezing works too: Wrap individually and freeze up to 1 month; thaw overnight in fridge before reheating. Avoid room temperature storage over 2 hours to prevent spoilage from eggs and dairy. For best taste, eat fresh, but these tips keep them dessert-ready. Pair reheated cakes with fresh whipped cream. (92 words)

Chocolate Lava Cake Recipe with Molten Gooey Centers

Name: Chocolate Lava Cake
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: French
Ingredients: 4 ounces dark chocolate (60-70% cacao), chopped for melting into the rich, fluid core that defines the chocolate lava cake; 1/2 cup unsalted butter for adding creaminess and helping achieve the smooth, gooey texture; 1 cup granulated sugar for balancing bitterness and providing just enough sweetness for the lava cake recipe; 2 large eggs for giving structure while keeping the center soft and flowing; 2 large egg yolks for boosting richness and ensuring the molten chocolate cake stays liquid inside; 1/4 teaspoon vanilla extract for enhancing aroma and tying flavors together; 2 tablespoons all-purpose flour for minimal amount to set the edges without firming the center; Butter for greasing; Cocoa powder for dusting

Description

🍫 Create the ultimate decadent dessert with these individual chocolate lava cakes that feature perfectly crisp edges and irresistibly warm, gooey centers that flow like liquid chocolate
🎂 Impress your guests with restaurant-quality dessert that looks sophisticated but comes together in just 20 minutes – perfect for romantic dinners or special occasions

Ingredients

Scale

4 ounces dark chocolate (60-70% cacao), chopped for melting into the rich, fluid core that defines the chocolate lava cake

1/2 cup unsalted butter for adding creaminess and helping achieve the smooth, gooey texture

1 cup granulated sugar for balancing bitterness and providing just enough sweetness for the lava cake recipe

2 large eggs for giving structure while keeping the center soft and flowing

2 large egg yolks for boosting richness and ensuring the molten chocolate cake stays liquid inside

1/4 teaspoon vanilla extract for enhancing aroma and tying flavors together

2 tablespoons all-purpose flour for minimal amount to set the edges without firming the center

Butter for greasing

Cocoa powder for dusting

Instructions

1-First Step: Preheat and Prep Ramekins
Preheat your oven to 425°F. Grease four 6-ounce ramekins generously with butter. Dust each with cocoa powder, tapping out excess. This setup ensures easy release and adds flavor. Prep time: 5 minutes.

2-Second Step: Melt Chocolate and Butter
Chop the 4 ounces dark chocolate. Place it with 1/2 cup butter in a heatproof bowl over simmering water (double boiler). Stir until smooth, about 3-5 minutes. Microwave option: heat in 30-second bursts, stirring between. Avoid overheating to keep the mixture fluid for the gooey chocolate lava cake.

3-Third Step: Mix Wet Ingredients
Remove from heat. Whisk in 1 cup sugar until dissolved. Add 2 eggs, 2 egg yolks, and 1/4 teaspoon vanilla extract. Beat until combined, about 1 minute. Room-temperature eggs blend better, preventing lumps.

4-Fourth Step: Add Flour and Divide Batter
Gently fold in 2 tablespoons flour with a spatula. Do not overmix to avoid developing gluten, which toughens the molten center. Divide batter evenly among ramekins, filling 3/4 full. Smooth tops if needed.

5-Fifth Step: Bake to Perfection
Bake for 10-12 minutes. Edges should set and pull away, but centers jiggle slightly. Ovens vary, so check at 9 minutes. Overbaking leads to cake-like texture instead of lava.

6-Final Step: Cool, Invert, and Serve
Let rest 1 minute. Run a knife around edges. Invert onto plates. Tap bottom gently; the chocolate lava cake center flows out. Dust with powdered sugar. Pair with vanilla ice cream, berries, or whipped cream. Serve immediately for best molten effect.

Notes

🕐 The key to perfect lava centers is timing – even 30 seconds too long in the oven can cause the centers to set completely
🍫 Use high-quality chocolate with at least 60% cocoa content for the best flavor and texture – cheaper chocolate won’t create the same molten effect
🌡️ You can prepare the batter ahead and refrigerate for up to 24 hours – just add 2-3 minutes to the baking time when using cold batter

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 lava cake
Calories: 420
Sugar: 28g
Sodium: 180mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g
Cholesterol: 210mg

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