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A chocolate molten laval cake topped with ice cream and fresh raspberries.
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Chocolate Molten Lava Cake

These chocolate molten lava cakes are the perfect chocolatey dessert! A soft and rich chocolate cake with a gooey center served hot, and best with ice cream and fresh raspberries on top for a dessert that tastes like restaurant quality, made at home!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 4


  • ½ cup butter (1 stick + extra for buttering ramekins)
  • cocoa (for dusting)
  • 4 oz  semi-sweet baking chocolate (not chocolate chips)
  • 6 TBS flour
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 tsp vanilla extract


  • Preheat the oven to 425 degrees.
  • Coat 4 - 6 oz ramekins with butter. Dust with cocoa powder and shake to spread it evenly.
  • Place butter and chocolate into a medium microwave safe bowl. Microwave for 1 minute, until butter is melted.
  • Stir until chocolate is completely melted and mixed in with butter smoothly.
  • Whisk together the powdered sugar and flour in a small bowl. Set aside.
  • Whisk the eggs and egg yolks together in a small bowl.
  • Pour the flour mixture, egg mixture, and vanilla extract into the chocolate mixture.
  • Slowly stir together until its all combined. (The batter will be thick)
  • Spoon batter evenly into the 4 prepared ramekins.
  • Bake on a baking sheet and bake in the preheated oven for 12-14, until the top is solid, but you can see the middle is still wiggly.
  • Remove from oven and allow to cool for 1 minute.
  • Loosen sides with a knife.
  • Cover with an inverted plate and carefully flip over. (Use an oven mitt, they're still hot!)
  • Add ice cream, whipped cream, fresh fruit, or chocolate syrup. Serve immediately.