Last Updated on February 3, 2026 by Carrie Korem, FNTP
This Chocolate Molten Lava Cake Recipe is a great way to pamper your loved one on Valentine’s Day, to make for a dinner party, or any night you want to treat your people!
Here’s the best part. You do most of the work ahead of time, freeze the ramekins, then bake straight from the freezer when you’re ready.
Overview: How to Make Chocolate Lava Cakes
This is the simple flow for this chocolate molten lava cake recipe.
- Grease and dust the 8-ounce ramekins
- Melt the chocolate and butter
- Whisk in the sugar, flours, eggs, and yolks
- Fill the ramekins
- Freeze at least 5 hours
- Bake straight from frozen for 18 minutes
- Cool 2 minutes, then turn out and serve right away
It’s imperative that you follow the directions exactly. The cakes should bake for exactly 18 minutes. Then you’ll let them cool for exactly two minutes and then invert the cakes onto the plates. If they bake longer, or are allowed to cool any longer, the center of the cake will not be “molten.”
Best chocolate to use for molten lava cakes
I tested this chocolate molten lava cake recipe with chocolate chips and a dark chocolate bar, and the bar won by a quite a bit. The flavor is richer and the center turns out smooth.
Look for 70% cocoa or higher.
A few good choices are:
Optional toppings for chocolate lava cakes
You really don’t need much, but toppings are fun.
- A dusting of cocoa powder
- Fresh berries
- A scoop of vanilla ice cream
- Whipped cream
- A pinch of flaky sea salt
How to grease the ramekins
This step helps the cakes release cleanly.
- Rub the inside of each ramekin with butter
- Add cocoa powder and turn the ramekin until the cocoa coats the butter
- Tap out the extra cocoa
Don’t skip the cocoa! It acts like flour, but keeps everything chocolatey.
How to turn out the lava cakes
- Pull the pan from the oven after 18 minutes
- Let the cakes cool for exactly 2 minutes
- Run a dinner knife around the edge
- Put a plate on top of the ramekin
- Flip fast and lift the ramekin off
If one sticks, don’t panic. Put the ramekin back down, run the knife around again, and try again.
What is the secret to a good lava cake
The secret is the freezer plus the timer.
Freezing the batter gives you a warm cake edge while the middle stays soft and molten. Then it all comes down to time. This chocolate molten lava cake recipe works because you bake it just long enough to set the outside, but not long enough to set the center.
Set a timer. Don’t guess!
With a delicious cake exterior and a molten chocolate center, you’ll have everyone oohing and ahhing over this dessert!
Here are some more gluten-free chocolate recipes to enjoy:
Chocolate Cake with Chocolate Buttercream
5-Ingredient Dark Chocolate Creams
Triple Chocolate Brownie Cookies
Chocolate Molten Lava Cake Recipe (Gluten-Free)
I only recommend using Bob’s Red Mill coconut flour. Different brands lend different textures, and this is the flour that I use to test all of my recipes and it always turns out perfect!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: Makes 6 individual cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon unsalted butter
- 2-3 tablespoons cocoa powder (plus additional for dusting cakes when serving)
- 5 ounces dark chocolate 70% or higher (see description in post above)
- 10 tablespoons unsalted butter
- 1 cup coconut sugar
- 3 tablespoons arrowroot flour
- 3 large eggs
- 3 large egg yolks
- 2 tablespoons coconut flour
Instructions
- Butter six (6-ounce) ramekins and dust with cocoa powder. Place the chocolate and the butter in a large glass bowl and set over a pot of simmering water. Melt and whisk until smooth. Remove the chocolate mixture and let it cool for 5 minutes. Grind the coconut sugar in a coffee grinder or spice mill until it becomes a powder. Add the powdered coconut sugar, arrowroot, eggs, egg yolks and coconut flour to the chocolate mixture and whisk until smooth. Spoon batter evenly into ramekins. Freeze for at least 5 hours or overnight.
- Preheat the oven to 450 degrees F and adjust the rack to the middle position. Place the frozen cakes on a baking sheet and bake for 18 minutes. Remove cakes from the oven and let them cool for exactly 2 minutes (while they cool, get out your serving plates and a dinner knife). Run a knife around the edge of the cake and then invert each cake onto a serving dish. Sprinkle with cocoa powder if desired and serve immediately.
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