Chocolate Lava Cake  Recipe

Chocolate Lava Cake Recipe

10 min
2-3 People
15 min



Indulging in a warm, gooey chocolate lava cake is like experiencing a little slice of heaven on earth. I still remember the first time I tasted this divine dessert – it was at a quaint café during a chilly winter evening. As I plunged my fork into the cake, the molten chocolate center oozed out, creating a symphony of flavors and textures in my mouth. From that moment on, I was hooked. Today, I bring you my rendition of this classic dessert, perfected over years of experimentation and passion for baking. Get ready to embark on a journey of decadence and delight as we dive into the world of chocolate lava cakes!




Recipe of Choco Lava Cake


Portions serving: 2-3 pax
Preparation time: 20 mins
Cooking time: 10 mins
Calories: 424 cal per portion




  • 1 bowl of Chocolate
  • 1 bowl of Butter
  • 3 large Eggs
  • 1 tablespoon of Sugar
  • 1 tablespoon of Refined Flour





  1. Prepare Chocolate and Butter Mixture:

    • Boil water in a pot and place a heatproof glass bowl on top. Add chopped chocolate or chocolate chips and unsalted butter cubes to the bowl.
    • Let the steam melt the chocolate and butter gently, stirring occasionally until smooth. Remove from heat and let it cool slightly.
  2. Whisk Eggs and Sugar:

    • In a separate mixing bowl, whisk three large eggs until light and frothy.
    • Add sugar to the eggs and continue whisking until well incorporated.
  3. Incorporate Flour:

    • Add refined flour (all-purpose flour) to the egg-sugar mixture and gently whisk until fully blended. Ensure no lumps remain.
  4. Combine Chocolate Mixture with Egg Mixture:

    • Slowly pour the cooled chocolate-butter mixture into the egg-sugar-flour mixture.
    • Gently fold the ingredients until you have a homogeneous batter. Avoid overmixing.
  5. Prepare Baking Molds:

    • Coat small oven-proof bowls or ramekins with butter to prevent sticking.
    • Lightly dust the bowls with dry refined flour, tapping out any excess.
  6. Fill and Bake:

    • Pour the prepared batter into the buttered and floured bowls, filling them up to about 3/4th of their capacity.
    • Preheat the oven to 180°C. Once heated, place the filled bowls on a baking tray and bake for approximately 10 minutes.
  7. Check and Serve:

    • After 10 minutes, remove the Choco Lava Cakes from the oven.
    • The outer edges should be set, while the center remains slightly jiggly with a molten chocolate center.
    • Allow the cakes to cool for a minute before serving.




About the Recipe:


Chocolate Lava Cake, also known as Molten Chocolate Cake, is a luxurious dessert that combines the richness of chocolate with the indulgence of a moist cake and a molten lava center. Originating from French cuisine, this dessert has gained worldwide popularity for its irresistible combination of textures and flavors. Traditionally made with high-quality chocolate, butter, sugar, eggs, and a touch of flour, chocolate lava cakes are baked until the outer edges are set, while the center remains gloriously liquid, ready to ooze out at the slightest touch of a spoon. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, chocolate lava cakes are the ultimate treat for any chocolate lover.



Cooking Tips:


  1. Use high-quality chocolate with at least 60% cocoa content for the best flavor and texture in your lava cakes.
  2. Be sure to grease the ramekins generously with butter and dust them with cocoa powder or flour to prevent the cakes from sticking.
  3. Do not overbake the lava cakes; they should be set around the edges but still soft and gooey in the center.
  4. Let the cakes cool in the ramekins for a few minutes before carefully unmolding them onto serving plates to preserve the molten center.
  5. Serve the chocolate lava cakes immediately after unmolding for the best experience, as the lava center will continue to firm up as it cools.
  6. Experiment with different types of chocolate, such as dark, milk, or white, to create variations in flavor and intensity.
  7. For an extra indulgent touch, add a tablespoon of liqueur, such as Grand Marnier or Bailey's Irish Cream, to the chocolate batter for a hint of sophistication.
  8. Garnish the plated lava cakes with fresh berries, mint leaves, or a dusting of powdered sugar for an elegant presentation.
  9. If you're making the lava cakes in advance, you can refrigerate the prepared batter in the ramekins for up to several hours before baking. Just be sure to let them come to room temperature before baking.
  10. Don't worry if your first attempt at making chocolate lava cakes isn't perfect – practice makes perfect, and even a slightly overbaked lava cake is still delicious!



Pairing Guide:


Chocolate lava cakes pair wonderfully with a variety of beverages, enhancing the decadent chocolate experience. Here are some pairing suggestions:


  • Enjoy them with a glass of red wine, such as Merlot or Cabernet Sauvignon, for a sophisticated dessert pairing.
  • Pair them with a cup of hot espresso or coffee to balance the richness of the chocolate with a bold and robust flavor.
  • Serve them alongside a glass of cold milk for a classic and comforting treat.
  • Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.


Experiment with different combinations to find your perfect pairing and savor the irresistible goodness of chocolate lava cakes!




Frequently Asked Questions about Chocolate Lava Cakes:


  1. Can I make chocolate lava cakes ahead of time?

    • Yes, you can prepare the batter and fill the ramekins in advance, then cover and refrigerate them until ready to bake. Just be sure to let them come to room temperature before baking.
  2. How do I know when chocolate lava cakes are done baking?

    • The outer edges of the cakes should be set, but the center should still be soft and jiggly. Inserting a toothpick into the center should come out with moist crumbs rather than clean.
  3. Can I freeze chocolate lava cakes?

    • While it's best to enjoy chocolate lava cakes fresh, you can freeze baked and cooled lava cakes for up to one month. Thaw them in the refrigerator overnight, then reheat in the microwave or oven until warm.
  4. What size ramekins should I use for chocolate lava cakes?

    • Use 6-ounce ramekins for individual servings of chocolate lava cakes. This size allows for the perfect ratio of cake to molten center.
  5. Can I make chocolate lava cakes without eggs?

    • Yes, you can make eggless chocolate lava cakes by substituting eggs with ingredients like yogurt, silken tofu, or mashed bananas. However, the texture and flavor may vary slightly.
  6. How do I prevent my chocolate lava cakes from sticking to the ramekins?

    • Grease the ramekins generously with butter and dust them with cocoa powder or flour before filling them with the batter to prevent sticking.
  7. Can I make mini chocolate lava cakes instead of individual servings?

    • Yes, you can use smaller ramekins or muffin tins to make mini chocolate lava cakes. Just be sure to adjust the baking time accordingly.
  8. Can I use chocolate chips instead of chopped chocolate in chocolate lava cakes?

    • Yes, you can use chocolate chips in place of chopped chocolate, but keep in mind that they may not melt as smoothly and evenly.
  9. How do I reheat leftover chocolate lava cakes?

    • Reheat leftover chocolate lava cakes in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-7 minutes until warmed through.
  10. What can I serve with chocolate lava cakes besides ice cream?

    • In addition to vanilla ice cream, you can serve chocolate lava cakes with whipped cream, fresh berries, caramel sauce, or a dusting of powdered sugar for added flavor and texture.


Experience the sheer bliss of indulging in warm, molten chocolate lava cakes, perfect for any special occasion or dessert craving!