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Molten Chocolate Cake

Molten chocolate cake, a wedge cut from it, with chocolate oozing; whipped cream on top, on a plate
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.
Margaret M. Johnson

Prep 20 mins
Cook 10 mins
Total 30 mins
8 servings
381 kcal


  • 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.