This French chocolate lava cake is a classic dessert that combines an elegant look with a surprisingly simple preparation. Each individual cake has a softly baked exterior and a warm, molten chocolate center that flows out when you cut into it. It’s a perfect choice for cozy evenings, romantic dinners, or anytime you want a rich chocolate treat that feels special but doesn’t take hours to make.

Why You’ll Love This Recipe

This recipe delivers restaurant-quality results with minimal effort. It’s ready in under 30 minutes from start to finish, uses simple pantry ingredients, and doesn’t require advanced baking skills. The balance between the tender cake and the gooey center makes it irresistible, and the batter can even be prepared ahead of time, making it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dark chocolate (at least 60% cocoa): 4 oz (115 g)
Unsalted butter: 1/2 cup (115 g)
Large eggs: 2
Egg yolks: 2
Granulated sugar: 1/4 cup (50 g)
All-purpose flour: 2 tablespoons (15 g)
Salt: 1 pinch
Vanilla extract (optional): 1/2 teaspoon
Butter for greasing ramekins: about 1 tablespoon
Cocoa powder for dusting ramekins: about 1 tablespoon

Directions

Preheat your oven to 425°F (220°C). Generously grease four 6-ounce ramekins with butter and lightly dust them with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet.

In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or the microwave in short intervals, stirring until completely smooth. Set aside to cool slightly.

In a separate mixing bowl, whisk the whole eggs, egg yolks, and granulated sugar until the mixture becomes pale and slightly thickened.

Slowly pour the melted chocolate mixture into the egg mixture while whisking gently to combine. Add the pinch of salt and vanilla extract if using.

Sift the flour into the batter and fold gently until just combined and smooth.

Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.

Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.

Remove from the oven and let the cakes rest for 1 minute. Carefully run a knife around the edges, invert onto plates, and serve immediately.

Servings and timing

Servings: 4 individual lava cakes
Prep time: 15 minutes
Cooking time: 11 minutes
Total time: 26 minutes

Variations

You can add a square of chocolate or a spoonful of chocolate spread into the center of each ramekin before baking for an extra molten core. A pinch of instant coffee powder can be mixed into the batter to deepen the chocolate flavor. For a subtle twist, add a small amount of orange zest or a dash of cinnamon to the batter.

Storage/Reheating

Chocolate lava cakes are best enjoyed fresh from the oven. If needed, leftovers can be stored in the refrigerator for up to one day. Reheat gently in the microwave for about 15 to 20 seconds, keeping in mind that the center may not be as runny as when freshly baked. Freezing is not recommended, as it affects the texture of the molten center.

FAQs

Can I make the batter ahead of time?

Yes, the batter can be prepared and poured into the ramekins up to 24 hours in advance. Keep them covered in the refrigerator and bake just before serving.

How do I know when the lava cakes are done?

The edges should be firm and set, while the center remains soft. Overbaking will cause the center to firm up.

Can I bake these without ramekins?

You can use a muffin tin, but the cakes will be smaller and may bake faster, so reduce the baking time slightly.

What type of chocolate works best?

Good-quality dark chocolate with at least 60% cocoa gives the best flavor and texture.

Why did my lava cake not have a molten center?

This usually happens if the cakes were baked too long or the oven temperature was too low.

Can I serve them directly in the ramekins?

Yes, serving them straight from the ramekins is perfectly fine and avoids the risk of breaking them when unmolding.

Is this recipe suitable for beginners?

Yes, as long as you follow the timing closely, this recipe is very approachable.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture and balance of sweetness.

What should I serve with chocolate lava cake?

They pair well with fresh berries, whipped cream, or a light dusting of powdered sugar.

Can I double the recipe?

Yes, simply double all the ingredients and bake in batches if necessary.

Conclusion

French chocolate lava cake is a timeless dessert that proves simple ingredients can create something truly impressive. With its rich flavor, soft texture, and molten center, it’s guaranteed to delight chocolate lovers. Whether for a special occasion or a quick indulgent treat, this recipe is one you’ll come back to again and again.

Print