This easy Molten Chocolate Lava Cake recipe is made with 6 ingredients in 20 minutes and includes gluten-free options! These lava cakes are a decadent gourmet dessert that's surprisingly easy and uncomplicated to make.
If baking immediately: Preheat oven to 450 degrees F.
Grease four silicone baking cups and place them on a baking sheet. Set aside.
In the microwave or on the stovetop over low heat, melt butter and chocolate and stir until smooth. Set Aside.
Place eggs into the bowl of your standing mixer and beat for 1 minute or until pale yellow.
Add sugar and sea salt to the beaten eggs and beat until sugar dissolves (about 1 minute)
Add chocolate mixture and vanilla extract and beat until smooth.
Beat in flour until just combined.
Pour batter evenly into 4 silicone baking cups.**
Bake for 10-12 minutes until the batter puffs and the center is just barely set (it will not seem done but it is).
Remove from oven and let the cakes sit on the baking tray in the silicone cups for 2-5 minutes.
Turn the cakes out onto the plates you plan to serve them on.
Serve warm with fresh whipped cream, a sprinkle of powdered sugar, fresh berries, etc.
Video
Notes
Ingredient Substitutions
Salted Butter. unsalted butter can be used in place of salted butter.
Semisweet Chocolate. Please : The quality of chocolate that you use in this chocolate lava cake recipe really matters. My go-to chocolate variety is Ghirardelli 60% dark chocolate chips. They are my favorite because I love the taste, quality and darkness. You can use chocolate chips or a chopped chocolate bar, just be sure to use 6 oz (or 3/4 cup) in total before melting.
Granulated Sugar. I use organic cane sugar in all of my dessert baking, however you can use regular white sugar as well.
Flour. There are many options that I have tried and have worked well for the flour in this recipe. Since it only calls for 1 TBS, it's easy to make substitutions that comply with your dietary needs (e.g. gluten-free). I have successfully used the following flours when making this chocolate lava cake recipe:
all-purpose flour
almond flour
all-purpose gluten-free flour
oat flour
tapioca flour
Baking vessel
You can use a standard muffin tin that is greased very well, however silicone cups are by far the easiest way to ensure that these molten lava cakes are removed in-tact. **
To make in advance
The batter can be made up to one day ahead of time. Simply return it to room temperature an hour before baking and then bake as the recipe directs. I often prepare these before dinner guests arrive, and then pop them in the oven when we’re halfway through the meal so that I can serve them fresh and warm.
Store
Store leftover lava cakes in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.