Lava Cake

This lava cake recipe makes a truly decadent dessert that melts in your mouth and onto your plate, plus, it’s made with only 6 ingredients!

Why this recipe works

Gooey, rich lava cake is an indulgent treat for all kinds of occasions. It begins with a soft cake that’s baked in a ramekin, but the lurking surprise lava cake is known for is the molten chocolate interior that pours out when you spoon it open, just like lava would flow out of a volcano! 

This recipe is gluten-free thanks to the use of whipped egg whites in place of the flour. We only need 6 ingredients here – bittersweet chocolate, butter, eggs, sugar, vanilla, and unsweetened cocoa powder to create this magical molten cake. It’s one of our favorite desserts to order at restaurants, alongside a skillet chocolate chip cookie, and now you can make it right at home.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHOCOLATE – Use a good quality bar of bittersweet chocolate for this recipe, such as Ghiradelli, it will make all the difference. Dark chocolate or semi-sweet will also work. If you opt for semi-sweet chocolate, you can go a little lighter on the amount of sugar you add to the batter. I do not recommend using chocolate chips here. 

EGGS – The egg whites should be at room temperature when whipped for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly. 

How to Make Lava Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 400°F.
2. Place chopped chocolate and butter in a microwave safe bowl. Heat in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. Set aside to cool briefly.
3. In a large bowl, use hand beaters or the whisk attachment on a standing mixer to beat 4 egg whites until frothy. Add 4 tablespoons of sugar and continue beating until egg whites form stiff peaks.
4. In another bowl, whisk together egg yolks, remaining 4 tablespoons of sugar, vanilla extract, and cocoa powder. Whisk for 1-2 minutes until mixture is thick and smooth.
5. Stir in the melted chocolate until combined.
6. Whisk or fold in the egg whites, half at a time, until fully combined.
7. Transfer batter to four 8 ounce ramekins that have been sprayed well with non-stick baking spray.
8. Bake for 15 minutes, until the cakes are puffed and dry on the top, but still jiggly.
9. Cool for several minutes and then invert each cake onto a dessert dish. Tap slightly on the ramekin and lift slowly to allow the cake to slip out.
10. Dust with powdered sugar and serve warm with fresh raspberries.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve warm from the oven with a generous scoop of vanilla ice cream, whipped cream, hot fudge drizzle, caramel sauce, or a dusting of powdered sugar. Lava cakes pair well with fresh fruits like raspberries or strawberries garnished on top to add a little variation of flavor.

More Chocolate Recipes

• Chocolate Mousse
• Chocolate Truffles
• Brownie In A Mug
• Chocolate Covered Fruit Truffles
• Chocolate Cheesecake Brownies

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Lava Cake

Gooey, rich lava cake is an indulgent treat for all kinds of occasions. It begins with a soft cake that's baked in a ramekin, but the lurking surprise lava cake is known for is the molten chocolate interior that pours out when you spoon it open.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 4 servings

30 minutes mins

Calories: 604

Author: Amanda Davis

Ingredients

• ▢ 8 ounces bittersweet chocolate chopped
• ▢ 4 Tablespoons unsalted butter
• ▢ 4 large eggs separated and at room temperature
• ▢ 8 Tablespoons granulated sugar divided
• ▢ 2 teaspoons vanilla extract
• ▢ 2 Tablespoons unsweetened cocoa powder

Things You’ll Need

• ▢
  four 8 ounce ramekins
• ▢
  Hand mixer or stand mixer
• ▢
  Nonstick baking spray

Before You Begin

• Egg whites should be at room temperature when whipped for the best volume. Be sure that there are no specks of egg yolk in the whites or they will not whip properly.
• Use a good quality bar of bittersweet chocolate for this recipe, such as Ghiradelli, it will make all the difference. Dark chocolate or semi-sweet will also work. If you opt for semi-sweet chocolate, you can go a little lighter on the amount of sugar you add to the batter. I do not recommend using chocolate chips here. 
• These lava cakes are gluten-free and hold their shape through the process of whipping the egg whites to stiff peaks and folding them in rather than using flour in the recipe. 
• This recipe can be halved to make two lava cakes at a time.
• Ramekins used here have a 1-cup capacity (8 ounces). Because the cakes puff slightly during baking, they should not be filled to the top.
• If you do not have ramekins you can easily divide the batter between the wells of a muffin pan. A muffin pan will likely be done quicker in the oven compared to ramekins, so keep an eye on them while baking. Because the ramekins are larger, you’ll end up with more, but smaller lava cakes using this method.
• If you would like to freeze these, they’re best frozen when unbaked. Place the prepared batter in the ramekins and cover tightly with plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking. Allow the ramekins to come to room temperature before placing in the oven to avoid thermal shock.
• Lava cakes are best served warm out of the oven. After cooling, the lava center will set, but rewarming the cakes will soften the center again.

Instructions

• Preheat the oven to 400°F.
• Place chopped chocolate and butter in a microwave safe bowl. Heat in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. Set aside to cool briefly.
• In a large bowl, use hand beaters or the whisk attachment on a standing mixer to beat 4 egg whites until frothy. Add 4 tablespoons of sugar and continue beating until egg whites form stiff peaks.
• In another bowl, whisk together egg yolks, remaining 4 tablespoons of sugar, vanilla extract, and cocoa powder. Whisk for 1-2 minutes until mixture is thick and smooth.
• Stir in the melted chocolate until combined.
• Whisk or fold in the egg whites, half at a time, until fully combined.
• Transfer batter to four ramekins that have been sprayed well with non-stick baking spray.
• Bake for 15 minutes, until the cakes are puffed and dry on the top, but still jiggly.
• Cool for several minutes and then invert each cake onto a dessert dish. Tap slightly on the ramekin and lift slowly to allow the cake to slip out.
• Dust with powdered sugar and serve warm with fresh raspberries.

Nutrition

Serving: 1lava cake | Calories: 604cal | Carbohydrates: 56g | Protein: 10g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 79mg | Potassium: 435mg | Fiber: 5g | Sugar: 45g | Vitamin A: 648IU | Calcium: 70mg | Iron: 5mg

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