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Chocolate-vanilla molten lava cake


1 c chocolate (dark chocolate, chopped)
1⁄2 c butter (unsalted butter, plus extra for greasing)
1⁄2 c sugar (granulated sugar)
3 egg (large)
1⁄3 c flour (all-purpose flour)
2 pn salt
6 T vanilla (vanilla paste or vanilla custard)


Preheat your oven to 425°F (220°C). Generously butter six ramekins or ovenproof dessert molds. Place them on a baking tray for easier handling.

Melt chocolate and butter

In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together using a double boiler method (place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave in 20-second intervals, stirring after each interval until smooth and combined.

Mix wet ingredients

In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract until well combined.

Combine mixtures

Gradually fold the melted chocolate mixture into the egg mixture until smooth.

Add dry Ingredients

Sift in the all-purpose flour and salt. Gently fold until just combined, ensuring not to overmix.

Assemble the cakes

Fill each ramekin about halfway with the chocolate batter.

Place a teaspoon of vanilla bean paste or vanilla custard in the center of each ramekin.

Cover the vanilla center with more chocolate batter until the ramekin is about 3/4 full.


Transfer the baking tray with the ramekins to the preheated oven.

Bake for 12-14 minutes, or until the edges of the cakes are firm but the center is still soft and slightly jiggly.


Remove from the oven and let the cakes sit for 1-2 minutes.

Carefully run a knife around the edge of each ramekin to loosen the cakes.

Invert each molten lava cake onto a dessert plate. Serve immediately.

Total time
34 minutes
Cooking time
Preparation time
6 servings


Optionally, accompany the molten lava cake with a scoop of vanilla ice cream or a dollop of whipped cream.


moderate, bakie
sweets, dessert
American food recipes
Food in U.S.A.