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.
Everything you need
- 1 cup (170 g) chocolate chips or chopped dark chocolate
- ½ cup (113 g) unsalted butter
- 2 eggs
- 2 egg yolks
- ¼ cup (50 g) granulated sugar
- 3 tbsp (23 g) all-purpose flour
- a pinch fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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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.
For this step
- ½ cup (113 g) unsalted butter
- 3 tbsp (23 g) all-purpose flour
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Melt the chocolate and butter together in short bursts in the microwave, or over a pan of simmering water, stirring until smooth.
For this step
- 1 cup (170 g) chocolate chips or chopped dark chocolate
- ½ cup (113 g) unsalted butter
-
Whisk the whole eggs, yolks and sugar together until pale and slightly thickened, about a minute.
For this step
- 2 eggs
- 2 egg yolks
- ¼ cup (50 g) granulated sugar
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Whisk the melted chocolate into the egg mixture, then fold in the flour and salt until just combined.
For this step
- 1 cup (170 g) chocolate chips or chopped dark chocolate
- 3 tbsp (23 g) all-purpose flour
- a pinch fine salt
-
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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Let them sit for 1 minute, run a knife around the edge, then invert onto plates and lift the ramekin away carefully. Serve immediately.
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Worth knowing
- 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 doesn't 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.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.