Free recipe French

Chocolate Lava Cakes

Name: Chocolate Lava Cakes
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/2 cup unsalted butter, cut into pieces, plus more for the ramekins; 1 tbsp unsweetened cocoa powder, for the ramekins; 6 oz bittersweet chocolate, 60 to 70 percent cacao, chopped; 2 large eggs, at room temperature; 2 large egg yolks, at room temperature; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/4 tsp kosher salt; 1/2 tsp instant espresso powder, optional; 2 tbsp all-purpose flour; powdered sugar, for dusting; vanilla ice cream, or whipped cream and raspberries, for serving

Individual rich chocolate cakes with delicate set edges and warm, molten centers that flow out at the first spoonful.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published September 27, 2025

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Prep: 15 min
Cook: 14 min
Total: 29 min
Servings: 4
Level: Medium

Chocolate lava cakes look like a restaurant trick, but they are one of the easiest impressive desserts you can make at home. The batter comes together in a single bowl in about 10 minutes, and each cake bakes in its own ramekin in under 15.

The molten center is simply underbaked cake, so timing matters. Pull them when the sides are firm and the tops are puffed but still soft in the middle. Buttering and dusting the ramekins with cocoa ensures they turn out cleanly every time.

Serve them straight from the oven with a scoop of vanilla ice cream or softly whipped cream and a few raspberries. It is a perfect dessert for two, or for four.

Warm, molten chocolate centers
Batter can be made ahead
Ready in under 30 minutes

Directions

Heat the oven to 425 degrees F with a rack in the center.
Generously butter four 6-oz ramekins, add the cocoa powder and tilt and tap to coat the insides, then tap out the excess. Set the ramekins on a baking sheet.
Melt the butter and chocolate together in a heatproof bowl set over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let cool for 5 minutes.
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, vanilla, salt and espresso powder, if using, for about 2 minutes, until pale and slightly thickened.
Pour the warm chocolate mixture into the egg mixture and whisk until glossy and smooth.
Sift the flour over the batter and fold gently with a spatula until no streaks remain.
Divide the batter evenly among the ramekins, filling each about three-quarters full.
Bake for 12 to 14 minutes, until the sides are set and the tops are puffed with a slight jiggle in the center.
Let the cakes rest for exactly 1 minute. Run a thin knife around the edge of each ramekin.
Place a small plate upside down over each ramekin and, using an oven mitt, invert in one swift motion. Let stand 10 seconds, then lift off the ramekin.
Dust with powdered sugar and serve immediately with ice cream or whipped cream and raspberries.

Test-kitchen tips

Make the batter up to 1 day ahead, divide it among the prepared ramekins, cover and refrigerate. Bake straight from the fridge, adding 2 to 3 minutes.
Ovens and ramekins vary, so bake one test cake the first time. Add a minute if it collapses when unmolded, or subtract one if the center is set.
Hide a square of salted caramel, a teaspoon of peanut butter or a raspberry in the center of each cake before baking.