Mini Molten Chocolate Lava Cakes
Individual chocolate cakes with a liquid centre, ready in twenty minutes.
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Before You Start
Lava cake earns its repeat viral moment every few years because the reveal never gets old: crack the top and watch molten chocolate spill out. It looks like restaurant plating but is one bowl, melted chocolate and butter, a short whisk, and a bake so short you can make it on a weeknight without planning ahead.
Instructions
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1
Heat the oven to 220°C / 425°F. Butter 4 ramekins well and dust with a little cocoa powder or flour, tapping out the excess.
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2
Melt the chocolate and butter together in short bursts in the microwave, or over a pan of simmering water, stirring until smooth.
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3
Whisk the whole eggs, yolks and sugar together until pale and slightly thickened, about a minute.
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4
Whisk the melted chocolate into the egg mixture, then fold in the flour and salt until just combined.
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5
Divide between the ramekins and bake for 11 to 12 minutes, until the sides are set and firm but the centre still looks soft and slightly underset.
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6
Let them sit for 1 minute, run a knife around the edge, then invert onto plates and lift the ramekin away carefully. Serve immediately.
💡 Baker's tips
- Every oven runs slightly differently here, pull the first batch at 11 minutes and check; a minute too long is the difference between molten and just fudgy.
- Well-greased, well-dusted ramekins are what let the cakes release in one piece. Don't skip the dusting step.
🔀 Make it your own
- Add a spoon of espresso powder to the melted chocolate for a mocha version.
- Push a small square of extra chocolate or a spoon of Nutella into the centre of each before baking for an even bigger molten core.
📦 Storing & freezing
Best eaten right away while molten. The unbaked batter keeps in the fridge in the ramekins for a day; bake straight from cold, adding 1 to 2 minutes.
❓ Frequently asked
How do I know when lava cakes are done?
The sides and top should look set and hold their shape when nudged, while the very centre still looks glossy and slightly underset. Pull them at that point; residual heat does not fully set the centre.
Can I make lava cakes ahead of time?
Yes, fill the ramekins and refrigerate the raw batter for up to a day, then bake straight from the fridge, adding about 1 to 2 minutes to the bake time.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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