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Chocolate Molten Cakes

Chocolate Molten Cakes – Also known as a chocolate lava cake, these little cakes have a soft and fudgy crumb and an irresistibly gooey centre. The ultimate individual chocolate desserts!

Chocolate Molten Cakes

Chocolate Molten Cakes

One of my all-time favourite chocolate desserts has to be the Chocolate Molten Cake (also known as a Chocolate Lava Cake).  I just cannot resist that runny chocolate centre!

My Chocolate Molten Cakes are super quick and easy to make, and are totally irresistible. You only need 6 simple ingredients, and in just over 30 minutes, you’ll have yourself the ultimate chocolate dessert.

Serve these little cakes warm with a scoop of vanilla ice cream and nobody will be able to resist.

Looking for more chocolate desserts? See my Chocolate Sheet Cake, No-Bake Double Chocolate Cheesecake, and my Dark Chocolate Orange Tart.

Chocolate Molten Cakes
Chocolate Molten Cakes

How to make Chocolate Molten Cakes

Here’s a list of ingredients you’ll need to make these cakes. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Dark chocolate: Choose the brand you love and enjoy eating on its own. I love Lindt.
  • Unsalted butter
  • Large eggs: You’ll want 2 large eggs, plus 2 large egg yolks.
  • Vanilla extract
  • Icing OR powdered sugar
  • Plain OR all-purpose flour

To make these cakes, simply start by adding the chocolate and butter to a large microwave-safe bowl and heating in 20 second intervals, stirring after each one, until melted and smooth.

Add the eggs, egg yolks, and vanilla, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined. The mixture should be slightly thick and gloopy.

Divide the mixture between four greased 4-oz ramekins. Bake for 12 – 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.

TIP: To grease the ramekins, I like to use a cake-release formula like Wilton or PME. Alternatively, you can grease and coat your ramekins lightly in cocoa powder.

Carefully run a knife around the edges of each cake, then turn them out onto serving plates. Serve warm with a scoop of ice cream.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Molten Cakes
Chocolate Molten Cakes

These Chocolate Molten Cakes are:

  • super quick and easy to throw together
  • made with only 6 simple ingredients
  • deliciously rich and indulgent
  • the ULTIMATE chocolate dessert

Want to make these cakes ahead of time? Simply prepare the pudding and divide between the ramekins. Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.

Don’t have any ramekins? You can use a muffin pan! This recipe should yield about 6 cakes if using a muffin pan. Bake for about 8 – 10 minutes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

By the way, you can totally enjoy these lava cakes straight from the ramekins… ↓

Chocolate Molten Cakes

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Originally Published: February, 2016 | Updated: July, 2019

Chocolate Molten Cakes

Chocolate Molten Cakes

Yield: 4 cakes
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Also known as a chocolate lava cake, these little cakes have a soft and fudgy crumb and an irresistibly gooey centre. The ultimate individual chocolate desserts!

Ingredients

  • 4-oz (115g) dark chocolate, coarsely chopped
  • 1/2 cup (115g) unsalted butter
  • 2 large eggs + 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (125g) icing/powdered sugar
  • 1/2 cup (62g) plain/all-purpose flour

Instructions

  1. Preheat the oven to 220C/425F/Gas 7. Grease four 4-oz ramekins, and place them on a baking tray.
  2. Add the chocolate and butter to a large microwave-safe bowl and heat in 20 second intervals, stirring after each one, until melted and smooth.
  3. Add the eggs, egg yolks, and vanilla, and whisk until combined. Add the icing sugar and flour, and whisk until smooth and combined.
  4. Divide the mixture between the prepared ramekins. Bake for 12 - 14 minutes, or until the sides of the cakes are firm, and the centres are still soft and gooey.
  5. Carefully run a knife around the edges of each cake, then turn them out onto serving plates. Serve warm with a scoop of ice cream.

Notes

Make ahead of time: Simply prepare the pudding and divide between the ramekins. Cover tightly with clingfilm and keep refrigerated for up to 24 hours. Bake when ready to serve.

Nutrition Information:
Yield: 4 cakes Serving Size: 1 cake
Amount Per Serving: Calories: 629Total Fat: 38gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 296mgSodium: 84mgCarbohydrates: 61gFiber: 2gSugar: 45gProtein: 10g

Nutrition information isn’t always accurate.

Did you make this recipe?

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