Chocolate Lava Cake

Chocolate Lava Cake

20min Serves 2 Desserts

Timing is everything. Six minutes in the oven and the centre is molten. Seven minutes and it's fudgy. Eight minutes and you've made a very good chocolate cake instead of a lava cake. The difference is measured in seconds.

This dessert became ubiquitous in restaurants in the 1990s. It was served everywhere, usually badly. But when done correctly — when the exterior is set and the centre flows like dark chocolate magma — it's still impressive.

The trick is baking it from cold. Make the batter. Pour it into buttered moulds. Refrigerate for at least an hour. Bake straight from the fridge at high heat. The cold centre stays liquid while the outside cooks. That's the entire technique.

Ingredients

  • 100g dark chocolate (70% cocoa), chopped
  • 100g unsalted butter, plus extra for moulds
  • 2 large eggs
  • 2 large egg yolks
  • 50g caster sugar
  • 20g plain flour, plus extra for moulds
  • Pinch of salt
  • Vanilla ice cream or cream, to serve

Instructions

  1. Butter two 180ml ramekins thoroughly. Dust with flour and tap out excess. This prevents sticking and allows the cakes to release cleanly.
  2. Melt chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and let cool slightly — about 5 minutes. The mixture should be warm but not hot.
  3. In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and thick — about 2-3 minutes. The mixture should ribbon when you lift the whisk.
  4. Pour the chocolate mixture into the egg mixture. Fold gently until combined. Sift in flour and salt. Fold until just incorporated. Do not overmix.
  5. Divide batter evenly between the prepared ramekins. Cover with cling film and refrigerate for at least 1 hour, or up to 24 hours. This step is critical for the molten centre.
  6. When ready to bake: Preheat oven to 220°C. Place ramekins on a baking tray. Bake for 12-14 minutes. The edges should be set but the centres should still jiggle slightly when you shake the tray.
  7. Remove from oven and let rest for 1 minute. Run a knife around the edge of each ramekin. Invert onto serving plates. Let sit for 10 seconds, then carefully lift the ramekin off.
  8. Serve immediately with vanilla ice cream or cream. The centre should flow when you cut into it. If it doesn't flow, bake for 30 seconds less next time.

Nutrition

Nutrient Per Serving
Energy 680 kcal
Protein 12g
Carbohydrates 48g
Fat 50g
Saturated Fat 28g
Fibre 4g
Sodium 85mg

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Comments

Emma Wilson
13 February 2026

Finally nailed the molten centre. The key is really refrigerating the batter and baking from cold. I used Valrhona 70% chocolate and it was restaurant quality. Made them for a dinner party and everyone was impressed.

Jordan Hayes
8 February 2026

Timed it perfectly at 13 minutes. The centre was liquid chocolate heaven. Served with salted caramel ice cream instead of vanilla. The contrast of hot and cold, bitter and sweet — perfection. This is my new go-to impressive dessert.

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