Chocolate Molten Lava Cakes

If I really had to narrow life down to one dessert to eat for the rest of forever, it would have to be something akin to these chocolate molten lava cakes. The combination of light as air chocolate cake and decadent hot fudge pouring out from within is what dreams are made of (at least mine).

It’s why I’m powerless in the face of hot fudge pudding cakes and brownie puddings.

These particular molten lava cakes are famous in my extended family. Thanks to my cousin, Camille, passing on the recipe, my Aunt Marilyn makes them so often, she has the recipe memorized and has the preparation down to a science.

I’m pretty certain these luscious little cakes are the most requested dessert in her house besides the amazing chocolate zucchini cake she’s known for. It didn’t take my own family long to fall in love with these delicious cakes either – and now, no surprise, they have quickly become the most requested dessert at our house as well (they’ve shown up for two birthdays already and countless Sunday dinners).

I always used to be intimidated by gourmet looking lava cakes like these and was so irritated at myself when I found out how easy they really are.

This recipe, in particular, is simple enough you can make the batter a day or so in advance and then just bake the cakes on a whim. Which means on any given day, you could be less than 15 minutes away from a ridiculously yummy chocolate molten lava cake. That’s dangerous knowledge right there.

Chocolate Molten Lava Cakes

Let’s talk about ramekins for a second. Because these cakes have been made dozens and dozens of times (maybe a hundred or more!) in my family, we’ve found they can be baked in a variety of dishes. I have a very eclectic hodgepodge of ramekin-type dishes. Different sizes, different shapes, different materials. Here are the dishes I’ve personally used that have worked great for these lovely little cakes:

-The recipe recommendation is for a 6-ounce ramekin or dish like these ones and that’s what I try to stick with mostly but since I only have six of that size, I’ve had to get inventive when making these for a larger group.

-I also have 8-ounce ramekins (the brand I have isn’t available anymore but they are similar to these) and when I’m making these cakes for a crowd, I pull the 8-ounce cups out and use them – even though the cakes are slightly less tall, they work great (although I do take the cakes out of the oven about a minute earlier than the 6-ounce ramekins).

-Probably the best kept secret is that these simple, super inexpensive glass pyrex custard cups work great for these cakes. That’s what my aunt uses mostly and I always end up baking a few of the cakes in them as well (since honestly I can’t remember the last time I only made a single batch of these). Don’t be afraid to experiment with dishes you already have on hand (as long as they are ovenproof!).

-One time, I even portioned the batter into well-greased muffin cups (a standard 12-cup pan, although if I remember right, I only filled up 10 of the cups) and it worked great; the portions are a bit smaller but ideal for kids (although I’ll confess, turning them out wasn’t quite as pretty as the individual ramekins – I ended up kind of scooping them out of the tin onto plates and no one seemed to care a bit).

Basically, these decadent, delicious, perfect chocolate molten lava cakes are so easy and nearly foolproof, they are begging to be made! I meant to share them around Valentine’s Day but after missing the mark, it didn’t take long for realization to dawn that seriously, any day is a good day for chocolate molten lava cakes. Am I right or am I right?

One Year Ago: Whipped Chocolate Buttercream Frosting
Two Years Ago: Sweet Baked Ham
Three Years Ago: Garlic and Herb Butter Spread

My Favorite Chocolate Molten Lava Cakes

My Favorite Chocolate Molten Lava Cakes

Not all chocolate is created equal and you want a great tasting, easy melting chocolate here, which means if at all possible, stay away from chocolate chips. The best melting chocolate chips, in my opinion, are Ghirardelli and they are usually my exception to the rule for using chocolate chips to melt in recipes such as this (Nestle, store brand, and Hershey's don't melt as well). Chocolate bars (found in the baking aisle - like Baker's brand or TJ's pound plus bars) work great.

Let's talk about greasing those ramekins. The idea is you want the chocolate cakes to fall out with no shaking, minimal pounding and no stress. Using a cooking spray with flour in it (like Baker's Joy) works great but may leave a bit of a white or yellow-ish residue on the outer edges of the cake (I don't think it's a big deal, personally). Often times, I make a paste of softened butter and cocoa powder and spread it generously into the bottom, edges and sides of the ramekins. You can tell from the pictures that it makes a bit of a darker edge on the cakes, but again, it doesn't bother me and the cakes come out easy peasy.

MAKE AHEAD INSTRUCTIONS: The cake batter can be made and spread into the ramekins 1-2 days in advance. Cover the ramekins with plastic wrap and refrigerate. Bake the cakes as directed (remove the plastic wrap, obvs), adding an extra 30-60 seconds to the baking time to account for the cold batter.


  • 1 cup (6 ounces) chopped semisweet or bittersweet chocolate (see note above)
  • 10 tablespoons butter
  • Pinch of salt (about 1/8 teaspoon - use more if using unsalted butter)
  • 1/2 teaspoon vanilla extract
  • 3 large eggs (about 5.75 ounces)
  • 3 large egg yolks (about 1.65 ounces)
  • 1 1/2 cups (6 ounces) powdered sugar
  • 1/2 cup (2.5 ounces) all-purpose flour


  1. Preheat oven to 425 degrees F.
  2. Grease the bottom and sides of six 6-ounce custard cups or ramekins very well (see note above).
  3. In a medium bowl (or in a saucepan on the stove), melt the chocolate and butter together until smooth (don't overheat!). Off the heat, stir in the salt and vanilla. Let the mixture cool to room temperature (it can be slightly warm but not hot).
  4. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs and egg yolks together until thick and light in color, 2-3 minutes (don't skimp this step!).
  5. Add the powdered sugar and mix until combined. Add the cooled, melted chocolate mixture and the flour and mix with a spoon or spatula just until combined and no streaks remain (don't overmix). Divide the batter evenly among the ramekins and place the ramekins on a large baking sheet with a couple inches between each dish (for air to circulate).
  6. Bake for 12-13 minutes until the sides are set and the cakes feel soft when touched in the center. The timing is really important here and a lot will depend on if your oven bakes hot or cool. You want the cakes to bake long enough to form a crust around the molten filling without baking all the way through.
  7. Remove from the oven and let sit for 1-2 minutes. Run a small knife or metal spatula around the edges to loosen. Place a plate upside down on the ramekin, and holding onto both the plate and the ramekin, carefully flip so that the cake falls out onto the plate (tap very lightly on the bottom of the ramekin if the cake doesn't come out right away).
  8. Dust the cakes with powdered sugar or serve with whipped cream and strawberries or ice cream and hot fudge sauce (or a combination of all!).

Recipe Source: adapted slightly from a recipe that’s famous in my extended family from my cousin Camille, given to me (and served to me countless times) by my Aunt Marilyn

Disclaimer: this post contains a few Amazon affiliate links

34 Responses to My Favorite Chocolate Molten Lava Cakes

  1. Barb says:

    I have 6 oz Bakers chocolate in bars, but it does not equal 1 cup. How are you measuring the cup of chocolate? Is it chopped, melted, or? Could I use a milk chocolate bar to top up?

    • Mel says:

      The 6 ounces is usually chopped (similar to the consistency of chocolate chips). If it’s 6 ounces in weight, you should be fine.

      • Barb says:

        Made it, this was fantastic. You were correct in saying that 6oz of chocolate would work, regardless of the measurement, which for Baker’s Chocolate was 1 cup slivered. The ramekin size I own made 8, with the batter refridgerated and cooking for 12 minutes, they turned out perfect. Thank you for your prompt response to my question and thank you for sharing this recipe!

        • Barb says:

          Your platform is not posting my comment as entered, seems not to recognize symbols. What I said was Baker’s Chocolate was less than 1 cup cubed and greater than 1 cup slivered, but using 6 oz worked great! Thanks again!

  2. Melanie says:

    What kind of melting chocolate do you recommend for this recipe? Any brands that are your favorite?

  3. Dee says:

    Have you ever made in mini quiche dish and served with out removing from dish? I have a large amount of these, I am thinking they are not deep enough?

    • Mel says:

      I haven’t made them in a mini quiche dish, but sometimes we serve them right out of the ramekins, so I think that part of the idea would be just fine. I think you could definitely make them in a more shallow dish, you’ll just want to cut down the baking time so they are still a little soft in the middle.

  4. Amber seah says:

    Hi there, so far I have made two of your recipes and my family loves it. I was just wondering if we can make this with those silicone muffin/cupcake moulds. Then it would be easy to get the lava cake out nicely. Do you think it is possible? Or do we have to use the ceramic ramekins? Please advise! Thank you!

    • Mel says:

      Hi Amber – I haven’t tried it, but I think using the silicone muffin molds would work quite well and you’d probably get even more out of the batch.

  5. Sheila B says:

    How many ramekins does this recipe make (6 oz and 8 oz)?

  6. Amy says:

    I’m shocked there are so few comments on this recipe! I made these for Christmas and they were amazing. So simple/easy to make them ahead and then pop them in the oven. I’ll definitely be making these again :).

  7. Japleen kaur says:

    Molten chocolate lava cake one of the best deserts in healthiest and delicious way. everyone loves too and thanks to you for making this website i am in touch with you.keep posting

  8. Yami Gupta says:

    Sounds delicious! Mmmmmm, that looks EXTREMELY tasty.

  9. Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!

  10. Amelie Moore says:

    Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!

  11. Diane says:

    So I’m hoping to make this for my family tomorrow, but it would be easier if it were more or less baked through for my two and four year olds. Any tips on how much longer they might need to be baked?

    • Diane says:

      Fun fact: I put two cakes in for five minutes, then put the rest in for maybe 12.5 minutes more, and the two I cooked five minutes extra were still a little gooey in the middle. I’ve tried several lava cake recipes and this was by far my most triumphant success.

    • Mel says:

      Sorry I didn’t get to this in time, Diane – I had company in town for the weekend and life was a bit crazy. I read your follow up comment though and am so happy they worked out!

  12. Kelly says:

    This looks and sounds incredible, yum!

    xx Kelly 
    Sparkles and Shoes

  13. Jen T says:

    Yum! You are completely right, any day is good for a chocolate cake day!! These are going on the menu this week. Thanks!

  14. Jenn A says:

    Yummy! And I love that these can be mixed ahead of time! You are speaking my chocolate language for sure!

  15. Danielle says:

    I never knew these were so easy. I always assumed the filling was different than the cake batter and therefore they were all super complicated. Thanks for clearing that up! This could be dangerous!!!!! 🙂 luckily i dont have any baking chips on hand or i might have just made these for breakfast! I will make them tho…they look divine!!!!
    Thank you for your blo. It is my favorite!

  16. Marci says:

    When you use the larger dishes, do you consider them multiple servings instead of a single serve?

    • Mel says:

      The 8-ounce ramekins? No, usually my husband claims those ones. The cakes aren’t overly large so even the 8-ounce ramekin is an individual serving (for an adult, might be too big for a child).

  17. SVF says:

    Please tell us more about the strawberry whipped cream?

    • Mel says:

      I was planning on posting these for Valentine’s Day – so I just whipped up a little cream with a couple tablespoons of cream cheese (to make it thicker) and added powdered sugar for sweetness and a handful of freeze-dried strawberries. It really was just thrown together but was super delicious.

  18. Teresa says:

    I loved your chocolate molten lower-fat fudge cakes, but I haven’t made them in a while. This sounds like a more decadent version, yum. I am loving that pink/strawberry? whipped cream you piped around the cake–looks so delicious!

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