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Molten Chocolate Cakes (Easter Dessert)

by · 21 comments
My favourite part of Easter is the chocolate desserts. Molten chocolate cake, aka lava cake or chocolate fondant pudding, is very popular around the world. It is even served in high-end restaurants and is suitable for all occasions. I personally feel that the bitter taste can resemble the remembrance of the sufferings of Jesus Christ, and the sweet taste associates with the joy of the victory of His resurrection.

Molten Chocolate Cake01

Back to the cake, it’s not that difficult when you actually roll up your sleeves to make this delicious chocolate cake. But producing the spectacular, oozing runny, lava-like chocolate inside needs a little experience of knowing how to work with your own oven. The prime principle is not to over cook the chocolate batter.

Molten Chocolate Cake02

Molten Chocolate Cakes Recipe

(Printable recipe)
Course: Dessert, Bakery
Cuisine: Western
Prep time:
Cook time:
Yield: 3 serves(3x150ml-capacity ramekins)

Molten Chocolate Cakes

  • 100 gm unsweetened black chocolate
  • 100 gm unsalted butter, diced, plus more to brush ramekins
  • 2 eggs
  • 60 gm caster sugar
  • 20 gm plain flour/ all-purpose flour
  • cocoa powder, to sprinkle the ramekins
  • icing sugar, for garnish

Molten Chocolate Cake Procedures01

Molten Chocolate Cake Procedures02

Method :
  1. Preheat oven to 180C/356F.
  2. Brush ramekins with butter. Evenly sprinkle cocoa powder at the bottom and sides of ramekins, then line with baking paper. You’d find it’s much easier to remove the cakes from the ramekins after baking.
  3. In a clean bowl, melt the chocolate and butter, over a saucepan of simmering water. Remove from heat. Set aside.
  4. Use an electric mixer to beat the eggs and sugar in a large bowl, until the mixture turns pale, thick and fluffy.
  5. Fold in the chocolate mixture into the egg mixture and combine well.
  6. Sift in the flour and lightly combine well. Do not over mix. The batter will deflate otherwise.
  7. Divide the batter into ramekins. Bake in the preheated oven for 9 to 10 minutes, until the outside edges are set, yet with wobbly inside. Remove from oven and let them rest for a minute or two on a wire rack. Run a sharp knife around the edge of each cake. Invert each cake onto a serving plate. Carefully remove the ramekin. Served warm with strawberry or any fruit you like, or with whipped cream.

  • The key to making this chocolate cake with soft, lava-like center is timing. Don't overcook the cake. I baked for about 9 minutes. As the power and temperature of every oven is so different, please adjust the time accordingly.
  • The batter can be prepared well in advance and chilled in fridge, wrapped by plastic film. Bake in a preheated oven just before serving. The cold batter takes a minute or so longer to bake.
  • I used unsweetened black chocolate with 70% cocoa. Feel free to choose those with 50% cocoa if you prefer less bitterness.


  1. the cake looks so tempting!! can I check with you if you beat the eggs till ribbon stage? Thank you! :)


  2. Wow...great Easter dessert.... ! Love how the chocolate lava oozes out ...slurpp :)

  3. love the perfect oozing lava chocolate when the cake is cut :)

  4. What if I only have milk/dark unsweetened cocoa?

  5. This is one of my favorite desserts! Instead of having the cake alone, I usually eat this with a scoop of vanilla ice-cream. Having the hot cake and cold ice-cream in the same bite is like the most amazing taste and experience ever!

  6. @姫チ:
    You can make some other kinds of chocolate cakes. They taste very good as well.

  7. Hi you know if the insides will still run if cooled? I am planning to gift some friends...and it may be quite cooled down..but I want to make sure it's is stil molten inside

  8. If I dont have the ramekins, what else can I use to contain it?

  9. Wooo, that oozing chocolate lava is the moment to this cake :) ...Love this dessert

  10. @Anonymous:
    Any cake moulds, baking cups in appropriate size will do. But you have to adjust the baking time.

  11. @Anonymous:
    If the chocolate cake is warm, the inside will be more runny.

  12. Can I check with you of you beat the eggs till ribbon stage or? Thank you!


  13. I love molten cakes!! I still get excited breaking one open and seeing everything ooze out. :) These look delicious!

  14. @Bernice:
    Yes, beat the eggs with sugar until you get ribbon consistency. The cake will be very soft.

  15. Can I use silicon mould .... big one but full of small square cube, each cube is double of those square home used ice cube size. I hope I make clear enuf for you to understand what I said and answer my query.

  16. Christine
    Can I use those silicon mould and do I need to brush oil and line with baking paper as well?

  17. They are so pretty! Love the bottom-lining tip too.

  18. Your recipe is the lightest I have seen! will try it for sure since I cant stomach cake made with a zillion egg yolks; the photo are also beautiful!

  19. Your photos are gorgeous! I love molten chocolate cake. This looks totally do-able!

  20. Since we tried these munchy and deliciously made Molten Chocolate Cake in Canoe Dish, we have more new customers coming in. They're curious what our molten chocolate cake does taste like. Again thanks!

  21. Thanks for sharing you recipes! If the inside of the cake is not fully cooked, is there any health risk of the uncooked egg in the batter?