Decadent Chocolate Lava Cake Recipe

There are few desserts in the world that deliver the same level of dramatic satisfaction as a perfectly baked Chocolate Lava Cake. That moment when you break through the delicate, cakey exterior and watch the river of warm, molten chocolate flow out is pure magic — and surprisingly, it's one of the simplest desserts you can make. This recipe is inspired by the original creation of French chef Jean-Georges Vongerichten, who famously invented the molten chocolate cake by accident when he pulled a chocolate soufflé from the oven too early. What followed was culinary history. My version uses high-quality dark chocolate and real butter to create an intensely rich, decadent dessert that rivals anything you'd find at a fine dining restaurant. With just 6 ingredients and 20 minutes of your time, you can create a show-stopping dessert that will have everyone convinced you trained at Le Cordon Bleu.

❤️ Why You'll Love This Recipe

• Only 6 simple ingredients and 20 minutes total
• Dramatic molten center that wows every guest
• No special equipment needed — just ramekins and an oven
• Can be prepped hours ahead and baked right before serving
• Perfect for date nights, dinner parties, or treating yourself
• Naturally gluten-free friendly with a simple flour swap

🥘 Ingredients

• 6 oz high-quality dark chocolate — 70% cacao, chopped (Valrhona or Ghirardelli recommended)
• 1/2 cup unsalted butter — cut into pieces
• 2 large eggs — at room temperature
• 2 large egg yolks — at room temperature
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour — or rice flour for GF
• 1 pinch fine sea salt
• 1 teaspoon pure vanilla extract
• butter and cocoa powder — for greasing ramekins
• powdered sugar — for dusting
• vanilla ice cream or whipped cream — for serving

📝 Step-by-Step Instructions

1. 1

   Preheat your oven to 425°F (220°C). Generously butter four 6-ounce ramekins, then dust them with cocoa powder, tapping out the excess. Place them on a baking sheet.

   The butter and cocoa coating is crucial — it allows the cake to release cleanly when inverted.
2. 2

   Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted (about 90 seconds total).

   Alternatively, melt over a double boiler for more control. The chocolate should be warm but not hot.
3. 3

   In a separate bowl, whisk together the eggs, egg yolks, and sugar vigorously for about 2 minutes until the mixture is pale, thick, and doubled in volume.

   This step is key — the aerated eggs create the cake structure that holds the molten center.
4. 4

   Pour the melted chocolate mixture into the egg mixture and fold together gently until just combined. Add the vanilla extract and salt.

   Be gentle — you want to keep as much air in the batter as possible.
5. 5

   Sift the flour over the batter and fold in with a spatula until no streaks remain. Do not overmix.

   Overmixing develops gluten and creates a tough, dense cake instead of a tender one.
6. 6

   Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

   For an extra molten center, drop a small square of cold chocolate into the center of each ramekin before baking.
7. 7

   Bake for exactly 12-13 minutes. The edges should be set and slightly pulled away from the sides, but the center should jiggle slightly when you gently shake the ramekin.

   Timing is everything — even 1 minute too long turns a lava cake into a regular brownie. Set a timer!
8. 8

   Remove from the oven and let rest for exactly 1 minute. Run a thin knife around the edge of each cake, place a plate on top, and confidently flip. Lift the ramekin — the cake should release perfectly.

   Confidence is key when flipping. One decisive motion works better than hesitation.
9. 9

   Dust with powdered sugar, add a scoop of vanilla ice cream or dollop of whipped cream, and serve immediately.

   Serve within 30 seconds of unmolding — the lava center continues to set as it cools.

💡 Tips & Tricks

• The quality of your chocolate is the single most important factor — use the best you can afford
• Room temperature eggs whip up faster and create more volume than cold eggs
• You can refrigerate the filled ramekins for up to 8 hours before baking — add 2 minutes to bake time
• If the cake won't release, the ramekin wasn't buttered well enough. Be generous!
• For the most accurate timing, use the same size ramekins every time and keep notes on your specific oven

🔄 Variations

• White Chocolate Lava Cake: Use white chocolate for a sweeter, vanilla-forward version
• Peanut Butter Lava Cake: Add a frozen ball of peanut butter in the center before baking
• Espresso Lava Cake: Add 1 teaspoon instant espresso powder to the chocolate for a mocha twist
• Salted Caramel Lava Cake: Insert a frozen cube of caramel sauce in the center for a double-lava effect

📦 Storage Instructions

📊 Nutrition Information

❓ Frequently Asked Questions