This molten chocolate lava cake is rich, decadent, and irresistibly gooey. With a soft, tender cake on the outside and a warm, flowing chocolate center, it’s the ultimate dessert for chocolate lovers. Topped with a scoop of vanilla ice cream and drizzled with chocolate, every bite is pure indulgence.

Ingredients
1/2 cup dark chocolate, chopped
1/2 cup butter
1/2 cup powdered sugar
2 eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt

For serving:
Vanilla ice cream
Chocolate sauce
Powdered sugar

Instructions

Start by preheating your oven to 220°C (425°F) and greasing small ramekins.

Melt the chocolate and butter together until smooth, either in the microwave or over a double boiler.

In a bowl, whisk together powdered sugar, eggs, egg yolks, and vanilla extract until light and slightly thickened.

Slowly mix in the melted chocolate mixture.

Fold in the flour and salt gently until just combined.

Pour the batter evenly into the prepared ramekins.

Bake for 10–12 minutes until the edges are set but the center remains soft.

Let them cool for 1 minute, then carefully invert onto plates.

Serve immediately with vanilla ice cream on top and drizzle with chocolate sauce.

Serving

Serve warm right after baking for the perfect molten center. Add ice cream and extra chocolate for a restaurant-style dessert.

Storage

Best enjoyed fresh, but you can refrigerate leftovers for up to 2 days. Reheat briefly before serving.

Tips
Do not overbake or the center will set
Use high-quality chocolate
Grease ramekins well for easy release
Serve immediately for best texture
Add a pinch of espresso powder for deeper flavor

FAQ

Can I make the batter ahead of time?
Yes, refrigerate and bake when ready.

Can I freeze it?
Yes, freeze before baking and bake from frozen with extra time.

What if I don’t have ramekins?
Use muffin tins as an alternative.

How do I know it’s ready?
Edges are firm but center is soft and slightly jiggly.