These two molten chocolate puddle cakes will make people think you’re a dessert wizard — six pantry ingredients, five minutes to mix, seven minutes in the oven, and the center erupts like midnight magic.
Molten lava cakes have been a restaurant staple since chef Jean-Georges Vongerichten popularized them in the 1990s, and the dessert has spawned endless riffs. Did we need another version? Maybe not — but last Valentine’s I made them for my family and absolutely blew everyone away, especially my husband, who begged to know why I’d waited so long. Fair question.
If 1990s fashion and trends can circle back, why not molten cakes for a single date night — or for a perfectly selfish solo cake night? This recipe treads lightly on the classic: a small tweak replaces some flour with cocoa (also used to dust the dishes), making the cakes effectively gluten-free. I reduce the sugar slightly and keep the batch intentionally tiny — two cakes feel exactly right. You can slip a spoonful of Nutella, caramel, jam or anything you love into the centre, and it will melt into the gooey core and convince everyone you’re a magician. Don’t tell them how simple it is: six ingredients, five minutes to mix in one bowl, seven minutes to bake.
You can put almost anything in the middle — a dollop of Nutella, a spoonful of caramel, raspberry sauce, or flavored additions like espresso powder, mint, or citrus zest. With 70–72% bittersweet chocolate I use 1 tablespoon sugar; with milder chocolate I might omit it. If your butter is salted, skip extra salt or add a pinch of flaky salt at the end for crunch. I bake these in two 6-ounce ramekins, but small muffin cups or a larger single dish would also work (timing will vary).
4 tablespoons (55 g) unsalted butter, cut into chunks, plus extra to grease dishes
2 teaspoons cocoa powder, plus more for dusting the dishes
3 ounces (85 g) bittersweet chocolate, roughly chopped
1/8 teaspoon fine sea salt (or a couple pinches flaky salt)
1–2 tablespoons (13–25 g) granulated sugar (see note)
1 large egg
1 egg yolk
Preheat the oven to 450°F (230°C). Butter two 6-ounce ramekins thoroughly, coating every spot, then dust them with cocoa powder and tap out the excess.
In a heatproof bowl, combine the butter and chopped chocolate. Melt two-thirds of the way either briefly in the microwave or over a pot of gently simmering water, then whisk until fully melted and smooth (cooling slightly prevents cooking the eggs in the next step).
Whisk in the sugar and salt. Add the whole egg and the yolk, then beat vigorously — an extra 20–30 vigorous whisks — until the mixture is glossy, smooth and slightly aerated (this step is important for texture).
Whisk in the 2 teaspoons cocoa powder until combined. Divide the batter between the prepared dishes. If you’re adding a filling, spoon half the batter in, add the dollop of filling in the center, then top with the remaining batter.
Bake 7–9 minutes: 7 minutes gives the most molten center, 9 minutes yields a less-runny but still gooey interior. Remove and cool on a rack for 1 minute. Wearing potholders, set a small dessert plate over each ramekin, flip, wait ten seconds, then lift the ramekin off to unmold. Dust with cocoa or powdered sugar. Serve immediately with barely sweetened whipped cream, a scoop of ice cream, berries or nothing at all.
Important note: Don’t skip the extra 20–30 vigorous whisks after adding the eggs — the batter should look glossy and slightly lightened before you bake.
You can fill the prepared ramekins with batter, cover and refrigerate until you’re ready to bake. Bake directly from the fridge but add 1–2 minutes to the baking time.
