prep time: 30 min | bake time: 40 min | total time: 1 hr
This Molten Chocolate Cake is a decadent dessert known for its rich, gooey molten center without the need for adding chocolate inserts or ganache. It is classically made with dark chocolate, butter, and a few simple ingredients but this recipe is totally egg free and easily made dairy free. It is baked to perfection with a slightly firm exterior and a soft, molten interior. It’s truly one of my favorite desserts because it’s simple, decadent and fun to make. Whenever I go out to eat I am always hoping one will be on the menu and usually when it is – it’s not eggless which is such a shame because it’s so easy to make! I decided to create my own recipe so that everyone can enjoy this beautiful dessert with a loved one or all on their own! Using simple and quality ingredients this recipe is straightforward and quick to make.
Getting the perfect molten center may take a few tries, especially if you’re new to baking, and internal oven temperatures can vary but I promise it will still taste incredible. With this foolproof recipe, you can make restaurant-quality molten chocolate cakes in your own kitchen. Rich, gooey, and oh-so-indulgent, these cakes are perfect for any occasion. Once you’ve mastered them, you’ll never need to go out for lava cake again!
Grease two ramekins generously with soft butter using a pastry brush. Ensure both the base and sides are well coated. Preheat your oven to 375°F (190°C).
In a microwave-safe bowl, melt the dark chocolate and butter together in 30-second bursts or over a double boiler. Stir until smooth and glossy.
Add milk and vanilla extract to the melted chocolate mixture. Stir until fully incorporated.
Sift together the flour, cocoa powder, cornstarch, baking powder, and salt. Gently fold the dry mixture into the wet ingredients, ensuring no lumps remain.
Divide the batter evenly between the prepared ramekins (about 130g per ramekin).
Bake the cakes for 12–15 minutes, or until the sides are firm and the center is slightly risen but still soft.
Let the cakes rest for 5 minutes before gently inverting onto plates. Dust with powdered sugar and serve immediately with ice cream.
These cakes are best enjoyed warm, straight from the oven, when the center is still molten. You can pair them with vanilla ice cream for that classic warm and cold combo. Fresh berries are also a delicious combination to this eggless lava cake recipe and of course a light dusting of powdered sugar is a must for a simple and elegant finish!
You’ll love these Molten Chocolate Cakes for their decadent flavor, striking the perfect balance between rich, dark chocolate and just the right amount of sweetness. This recipe is entirely eggless and easily dairy-free, making it accessible for those with dietary restrictions without sacrificing indulgence. Best of all, these cakes are quick and easy to prepare, coming together in under 45 minutes with simple pantry staples. Whether you’re hosting a dinner party or enjoying a quiet night in, these molten cakes are a show-stopping dessert that looks and tastes like it came from a fine dining restaurant.
Yes, this recipe is both vegan friendly and eggless, making it suitable for plant-based diets and those avoiding eggs.
While ramekins are ideal for this recipe, you can also use a mini springform pan, mini cake ring or other small oven-safe bowl. Just adjust the baking time accordingly.
I have not tested this recipe with gluten free flour. Let us know if you do!
Yes, non-dairy butter works great in this recipe and keeps it fully vegan.
The cake should have firm sides and slightly risen evenly.
It may take a few attempts to get the timing just right, as different ovens can vary in heat. Start by baking for 12 minutes and adjust in 1–2-minute increments as needed. While serving, let them cool down for 5 minutes so that they don’t break.
This cake pairs wonderfully with a dusting of powdered sugar, fresh strawberries or a scoop of your favorite ice cream for an extra indulgent treat!
While it’s best fresh, you can freeze the cooled cakes. Reheat them in the oven to regain the molten center before serving.
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