Molten Lava Cake

Molten Lava Cake is a chocolate lover’s delight. The drama that goes into breaking into the cake to reveal warm, gooey chocolaty goodness, is priceless! It’s a perfect combination and pairs beautifully with cold vanilla ice cream – the . Surprise your sweetheart this Valentine’s Day with this super easy recipe! And, Subha, thanks for this recipe!

Prep Time: 20 mins
Cook Time: 10-15 minutes
Serves: 4-6


Semi-Sweet Baking Chocolate – 4 oz (113g)
Butter – 4 oz (113g)
Eggs – 2
Sugar – 1/3 cup (75 g)
All-purpose Flour – 1/4 cup (40g)
Butter – for greasing ramekins


1. In a double boiler, melt chocolate.
2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.
3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.
4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.
6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.
7. Serve hot with vanilla ice cream.

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter/
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest

what should I make for valentine’s day, easy lava cake, easy warm dessert ideas, easy valentines ideas

Print Friendly, PDF & Email

162 thoughts on “Molten Lava Cake

  1. hi, i want to make these a head of time before a party but i was wondering
    how long can i keep them out before eating them? thanks

    1. You can prepare everything and keep the batter in ramekins in the fridge. Just bake when you are ready. You cannot prebake these.

  2. hi
    i have a question that u have added all purpose flour so have u mixed the baking powder before hand or there is no need of baking powder in this recipe….plzzz reply i am excited to make this recipe…..

  3. Thank u girls…..I just made it and it came out so well. Now I have a question. I want to make this for a party of 30 people. If I make it some 4 hours before party than what would be the best way to serve hot molten cake at the party? Also can I use muffin tray of 12 instead of individual cups?

  4. Hello,
    Firstly I would like to say that you guys are awesum!!!!!! There’s alot lot to learn and just hope that I really can!!
    I was actually wanting to know if I can do away with the egg from this recipe?
    I love making desserts but unfortunately we do not use eggs at home. It would be great if you could mention any other ingredient to replace eggs for this recipe as well as chocolate mousse.
    Thanks a million! πŸ™‚ cheers and great work!

      1. mam, when i took this cake out from the oven it shrinks a bit from the top and a crack like texture has been seen from the top , how can i overcome with these probelms, also i want to increase the volume of cake.
        Thankyou mam
        waiting for ur reply

  5. mam, can u plz suggest how this molten cake can be taken to commercial way, in that respect please tell me whether any preservatives can b added into it? If yes how much the shelf life can b increased

  6. Hi Hetal and Anuja,

    I tried this recipe,substituted egg with an applesauce (being vegetarian) and it still came out good. But since it is served hot, can I premix all the ingredients, keep aside and bake when it’s almost serve time. Thanx in advance,

    1. Hi Deepika,

      Wow! Would have never thought of using apple sauce in this recipe. Yes, you can premix everything and pour it into the ramekins. Keep it refrigerated until you are ready to bake.

  7. Heyyy :)I tried this & the cake came out well but it wasn’t gooey inside πŸ™ what can be done to solve it?? Also can I have the ingredients to prepare a molten cake for about 6 people.. also Butter, sugar & flour how many table spoons are needed to make for about 6 people in a medium size Pyrex dish? πŸ™‚
    Thank you πŸ™‚

    1. Hi Etana,

      Every oven is different so you would probably have to bake it less to get the gooey inside. This cake is not meant to be made in a large pan…individual servings work best.

  8. Hi Hetal and Anuja,

    I love your website and I always go on it if I want to learn how to cook a dish. you guys always make cooking easier for me. thanx and keep up the good work, you guys are the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    please reply

  9. Hi Hetal and Anuja,
    I am new to this site but have tried lots of different things and all of them have come out really good.keep up the good work.
    I tried molten lava cake and that was a flop show. I don’t know where did I went wrong. My cake just dint stand up after I flipped it just collapsed even though I followed all your directions well. I don’t know what went wrong. Can you tell me what went wrong.

  10. Hi Hetal and Anuja,
    I am new to this site but have tried lots of different things and all of them have come out really good.keep up the good work.
    I tried molten lava cake and that was a flop show. I don’t know where did I went wrong. My cake just dint stand up after I flipped it just collapsed even though I followed all your directions well. I don’t know what went wrong. Can you tell me what went wrong.

    1. Hi Ria,

      You have to use an oven – not a microwave. We have not tried it with oil but would imagine that the taste and texture will not be the same.

    1. Hi Ria,

      You should be able to use salted butter. You may have a little salty taste, but sometimes that is not such a bad thing as salt brings out the sweetness.

  11. Hello both,

    I am gonna go fat for sure. Lovely deliciois diwali mithai’s and then today veg puffs amd molten lava cake :). Everything tastes so good. Thank u, thank u.

  12. Just wanted to thank you for inspiring me to cook. I now cook exactly like how you guys do – measure the ingredients in advance, do all the cleaning and cutting properly, using the right tools. I LOVE YOUR SITE!!

  13. Hey Hetal and Anuja – This was a BIG HIT! I doubled the quantity and poured the mix into the cups the night before and brought it down to room temperature half an hour before baking. It took around 20 minutes to get to the right consistency but it was worth all the effort. Thanks a lot for this awesome recipe.

  14. Hey anuja and hetal you both are awesome.I was searching for this recipe for many days.And finally i saw this video which is really yummy, mouth watering and easy recipe.But i have some questions-1)From where i can get the chocolate by which name? 2)Can i use vanilla essence,if yes then how much?plz reply, thanx

    1. Hi Harshita,

      If you are in the US, you can find the chocolate in the baking aisle of any grocery store. It usually says “semi-sweet baking chocolate” on the package. Any brand will work. If you cannot find the baking chocolate, you can use semi-sweet chocolate chips as well.

  15. HI Hetal and Anuja,

    Thanks for inspiring from your great cooking. Just a quick Q to ask whether can I use silicon cup cake case for this recipe?
    Many thanks in advance and god bless you both πŸ™‚

    1. Hi Rupa,

      Some of our viewers have used regular cupcake pans but we have personally not tried the silicone ones. Sorry.

  16. Hi,

    My question is should the lava cake be refrigerated to store it. And how do you warm it up for a fresh out of the oven taste.


    1. Hi There,
      Unfortunately, this is one cake that is best when it’s made and served immediately πŸ™
      You can keep it in the fridge but the chocolate flow will not be there but will still taste good πŸ™‚
      You can re-heat it in the microwave or the oven at low temperature for but 5-10 min.

  17. Hi,

    I tried this receipe twice and it was unfortunately flop both the times. I bought the choclate mentioned as cooking choclate, though from one of the above post I see that you mention baking choclate as one without cocoa butter. This one has cocoa butter. Do you have any particular brand or can u share the ingredients of the choclate that u use?
    Also I used flaxseed instead of egg…
    Though I suspect more on the butter, becos when I tried the butter was excess and it melted and oozed out..

    In case the choclate has cocoa butter, can I skip butter? or reduce the quantity? Any thoughts ?

    Thanks in advance,

    1. Hi,

      I got it correct this time. It is the Egg that was missing.
      It came out perfect. Thank you very much for the excellent recipe.

      Thanks and Regards,

    2. Hi Anupama,
      Right off the bat, I’d say that the culprit is Flaxseed Powder! Unfortunately, for this recipe, Flaxseed Powder will not work, the Egg is what makes this dish πŸ™
      Sorry, no substitutes for this one…

  18. Hi Hetal

    Thanks for the quick advice on dry milk powder for pedas.
    If I use 16 oz ramekin(thats the only porcelain one i have) for lava cake, what temp should i use and how much time should I bake. I believe you used 2 oz ramekins.

    Thank you.

    1. Hi Tina,

      This dessert is best made as individual servings so your 16 oz ramekins may be too big. Some other viewers have suggested using coffee mugs to bake it (just fill them 1/4 way up).

  19. Hey hetal ,
    The cakes turned out very badly due to wrong measurments , can i know how many grams is a tablespoon and how many grams is a 1/4 cup? I have lost my measuring cups and my measuring cup isnt very accurate either . Thanks πŸ˜€

        1. Hi Nisha,

          It is difficult to say how many grams equal one tablespoon. It will depend on the item you are measuring. Just for the sake of an example, one tablespoon of lead will weigh more than one tablespoon of cotton.

    1. Hi Nisha,

      We have not tried this recipe with aluminum cups, but it should work. Since they are much thinner than the ceramic ramekins, the cooking time may be less. Keep a close eye on it. (You may want to try a small batch)

  20. Hetal & Anuja,

    I’ve made this 6 times by now. From my anniversary, Valentine, Friend’s baby shower to week day dinner parties…it didn’t fail me even once. Simple, yummy & just soul satisfying. A few years I didn’t know how to chop an onion, now friends call me in emergencies for my opinion πŸ™‚ ….. these recipes changed people’s perception about my cooking. Thanks sooooo much & keep them coming.

  21. mam i am from saudi arabia i am not getting baking chocolate which chocolate i can use .

    Hope to get a reply.

  22. Hi!
    love your recipes, big fan of you guys! do a lot of marketing for you among my friends πŸ˜‰ so, I would like to make this for a lot of people, will muffin pan or something like that work? if not, can I make it ahead of time and freeze it in a container?


  23. Hi,

    We love your molten lava cake and I have made it a few times for parties. This time want to make it for a large group. Is it possible to make this in big glass baking dishes. Are there any tips for the same. Thanks a for all the wonderful goodies!!

    1. Hi PJ,

      The nature of this dessert is that it be individual servings. If you make it in a big dish, it may get a little messy serving it. Also, the baking time will differ as the baking surface is larger.

      1. Hi ,
        Hetal & Anuja, If I use chocolate chip for this Molten Lava Cake, what would be the measurement in cups. Please, could you help me with this.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.