Fine Desserts

Chocolate Molten Lava Cake

4.63 from 8 votes
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Chocolate, Lava Cake, Molten Lava Cake, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

I love chocolate lava cake but sometimes they just don’t turn out. So this week I’ll show you how to make an amazing dessert every time, and we’ll make it BIG & BOLD with a NEW no machine ice cream flavor. Enjoy!

Watch The Recipe Video!

Chocolate Molten Lava Cake

4.63 from 8 votes
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Author: Gemma Stafford
Chocolate Lava Cake is a delicate and decadent dessert but it doesn't need to be difficult. I'll help you make it perfectly every time!
Author: Gemma Stafford

Ingredients

  • 1 cup (8.5 oz) Dark Chocolate (72% cocoa solids)
  • ¾ cup (6oz) unsalted butter
  • ½ cup caster sugar
  • 4 eggs (at room temperature)
  • 4 yolks
  • ½ cup All purpose flour , sifted

Instructions

  • First step, melt the butter and chocolate together over a bon marie or in the microwave gently
  • In a stand mixer (or hand beater) Beat the eggs and sugar on high until really fluffy and pales in color. This takes around 4 minutes.
  • When thick and hold ribbons, turn the machine on slow and drizzle in the cooled chocolate mix. Turn off the machine and run a spatula around the bowl to make sure all the chocolate is mixed in
  • Sift the flour over the chocolate mix and gently fold in until dispersed. Take care not to over mix the flour in. It will toughen your cake.
  • Butter tea cups, mug or a ramekin (roughly 1 cup) well. Scoop 1 cup of cake mix into your cup. If not baking off straight away, store in the fridge for up to 4 days. It will be happy in there. Here's the tricky part: Set a timer and bake the Lava cake on a baking tray at 400F for 10-12 minutes. Watch carefully if your oven tends to run hotter and that they don't over cook.
  • TIP: Bake off one on its own first to check your desired baking time. Depending on how much 'Lava' you like there are seconds in the difference so check the fondant at 10 minutes. If you want to cook for longer check them in another 30 seconds. My sweet spot is around 11 minutes, not too much Lava, a bit runny and the cake is mousse like.
  • Once baked you can let it sit for a minute but know that the longer it sits them more it cooks inside and is not as gooey.
  • Serve in the mug with Gemma's No Machine Ice Cream!
  • Pistachio Raspberry Ice Cream: Mix in ¼ cup of chopped, lightly toasted pistachios and ¼ cup of raspberry puree into 2 cups of no machine Ice cream base. Freeze for 6-8 hours and serve with your Lava Cake.

 

Submit your own photos of this recipe

11 Images

Tibasheikh

Lem

Shruthi Achut

MuskanSaini

MuskanSaini

em-n-Emma

guest
122 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Starlight56
5 months ago

Hey Gemma,
I want to make molten lava but I don’t wanna use 8 eggs.
Can u please tell me that if there is a way I can make this recipe using fewer eggs

Zainab Shahzadi
1 month ago

Hey Gemma!
Can you please tell me if I can use milk chocolate instead of dark chocolate to make lava cake?

Amina Jaffrani
Amina Jaffrani
1 month ago

Hi Gemma
Can you convert this recipe in grams

Ankur
Ankur
3 months ago

Wow 😮 yummy I m gonna bake today my kids like it most lava cake

Ankur
Ankur
3 months ago

Love it I m gonna bake today

Ishita
5 months ago

Can we bake these in muffin tins?

Gigi
Gigi
5 months ago

Hi Gemma
Shouldn’t we use whipping cream for the lava cakes ,will it be good

Gigi
Gigi
5 months ago

Hi Gemma
Thank you very much for the recipe and may I know to how many people does this recipe serve

Tanvi L
8 months ago

Hi Gemma! I know this recipe says to put the cake in the oven, but can you also put it in the microwave? And if so, for how long? Thank you! (I made your crazy cookies today and they are probably the next cookies I have ever tasted!0

Leila
Leila
1 year ago

Do you have recommendations for a vegan chocolate cake in a mug recipe, designed to have no eggs etc. Fluffy in texture. Can I use Cacoa nibs and cacoa powder.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford