Easy 5-Ingredient Chocolate Molten Lava Cake
A quick and easy molten lava cake recipe with a gooey center and tender edges, perfect for beginners and chocolate lovers alike.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 oz (170 g) bittersweet or semisweet chocolate
- 1/2 cup (115 g) unsalted butter, softened
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour
Instructions
- Preheat your oven to 425°F (220°C). Grease four 6-ounce (180 ml) ramekins generously with butter and dust with cocoa powder to prevent sticking.
- Melt the chocolate and butter: Combine 6 ounces (170 g) of chopped bittersweet chocolate and 1/2 cup (115 g) butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until smooth and glossy. Alternatively, melt them together over a double boiler on low heat. Set aside to cool slightly.
- Whisk sugar and eggs: In a separate medium bowl, whisk 3/4 cup (150 g) granulated sugar and 3 large eggs (room temperature) vigorously until the mixture is pale and slightly thickened, about 2-3 minutes.
- Combine melted chocolate with egg mixture: Slowly pour the melted chocolate and butter into the eggs and sugar while gently whisking to avoid cooking the eggs.
- Fold in the flour: Sift 1/3 cup (40 g) all-purpose flour over the batter, then fold it in carefully using a spatula until just combined—don’t overmix.
- Divide and bake: Pour the batter evenly into the prepared ramekins. Place them on a baking sheet and bake for 12-14 minutes until edges are set but centers still jiggle slightly.
- Rest briefly and serve: Let cakes cool for 2 minutes, then run a knife around the edges to loosen. Invert onto plates or serve directly in ramekins. Enjoy warm for the gooey lava effect.
Notes
Use room temperature eggs to avoid batter seizing. Watch baking time closely to ensure a molten center. Grease ramekins well and dust with cocoa powder to prevent sticking. You can refrigerate unbaked ramekins up to 24 hours before baking, adding a minute or two to baking time. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free chocolate.
Nutrition
- Serving Size: 1 lava cake (approxi
- Calories: 350
- Sugar: 28
- Fat: 22
- Carbohydrates: 38
- Protein: 5
Keywords: chocolate lava cake, molten lava cake, easy chocolate dessert, 5-ingredient dessert, beginner dessert, quick chocolate cake