This molten chocolate cake, also known as a chocolate lava cake, is a cinch to make. Flour, couverture chocolate, eggs, butter, and sugar are mixed together and baked. The cake is pulled from the oven when not completely baked through, resulting in an irresistible lava flow of chocolate.
This traditional French chocolate cake has a velvety molten chocolate center that flows seductively onto your plate the moment it’s touched with a fork. The chef at Geneva’s Hôtel d’Angleterre (17 Quai de Mont Blanc) named the dish after Sokoto, a town in Nigeria where the cocoa beans originate for this 58 percent pure chocolate. He serves it with homemade passion fruit and banana sorbet and mango coulis as a dessert, but for afternoon tea, you can serve it simply with a dollop of whipped cream, some fresh raspberries or strawberries, or with a purée of fruits.–Margaret M. Johnson
Molten Chocolate Cake
- Cooking spray
- 1 cup all-purpose flour plus more for dusting
- 5 ounces Sokoto or other couverture-style chocolate
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup sugar
- Whipped cream for serving (optional)
- Fresh berries for serving (optional)
- Fruit coulis for serving (optional)
- Preheat the oven to 350°F (175°C). Spray eight 4-ounce ramekins with cooking oil and dust with flour, tapping out the excess.
- In a small saucepan over medium heat, melt the chocolate with the butter.
- In a medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and fluffy. Stir in the flour and the chocolate-butter mixture. Transfer the batter to the prepared ramekins and bake for 10 minutes, or until the tops are firm.
- Run a knife around the sides of the chocolate cakes and invert the cakes onto serving plates. Top with whipped cream, fresh berries, or fruit coulis, if desired. Serve immediately and instruct your guests to cut into them so the molten chocolate center flows onto their plates.
Recipe Testers’ Reviews
These were probably some of the very best molten chocolate cakes I’ve ever made and eaten! Moist and tender with a center that was like warm pudding. Just perfect for a small party, as these were for us. Delish.
These molten chocolate cakes look sophisticated but are so simple to make. I made them with raspberry coulis, which complemented them nicely.
Even though the chocolate didn’t quite flow when we tapped the molten cakes with a fork, these were delicious nevertheless. My great niece enjoyed making these little cakes with me, and all our tasters enjoyed eating our efforts, including us! The molten cakes were elegant, easy, and delicious. A winning combination and worthy of repeating and adding to my dessert recipe collection.
I’ve made this chocolate molten cake recipe six times, and I think it’s the perfect dessert. It uses few ingredients, is quick to prepare, and tastes absolutely fantastic. You can even microwave the leftovers for 15 seconds, and they’re still runny in the middle and as good as the day you made it. These cakes are something you can throw together when guests show up unexpectedly, and they tastes like you spent hours preparing them.
The recipe was very quick and simple to make, and these molten chocolate cakes would make a pleasant after dinner dessert or tea party!
If you want to wow your family or even your guests, serve these molten cakes. This decadent dessert is made to entertain and satisfy any chocolate lover’s cravings. Watch how rich, molten chocolate runs from the center of the cakes when the baked surface is broken with a fork. These devilishly delicious molten cakes will have you giving into temptation and letting yourself enjoy the pleasures of chocolate, fruit, and a dreamy dollop of whipped cream.
This was one of the easiest and best desserts I have ever made. I heard nothing but oh’s and ah’s both times I made this. Even re-warmed, these molten chocolate cakes work well.
Originally published November 09, 2009