This Chocolate Lava Cake, Moelleux au Chocolat is one of the best chocolate desserts I’ve made so far. It is smooth, delicate, and delicious with its’ crusty top while the inside is still runny, making it simply irresistible.
If you love chocolate, you shouldn’t miss out on lava cakes—they are absolutely out of this world. What I also love about lava cakes is that they are prepared as individual servings, making them a fantastic dessert option for various occasions. Their rich, molten centers and decadent flavor are sure to impress any chocolate lover.
How to make Chocolate Lava Cake
Begin with buttering six ramekins or aluminum muffin molds and dusting them with flour.
Melt chocolate and butter over a bain-marie until smooth. Meanwhile, beat the eggs with sugar and salt using a whisk or mixer until the mixture is thick and light yellow. Mix in vanilla extract and flour. Gradually add the melted chocolate, stirring well until fully combined. Pour the mixture into the prepared molds.
Preheat the oven to 200°C (400°F). Bake for 10 minutes until the edges are firm and the center is still soft. Remove the molds from the oven and let them cool slightly for a few seconds. Run a sharp knife completely around the inside edge of the molds and invert them onto plates.
Sprinkle powdered sugar on top, and serve immediately. Hope you will try them out and enjoy your delicious molten chocolate cakes! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
For more chocolate treats check our full collection of Chocolate Desserts.
YOU MAY ALSO LIKE:
Red Velvet Lava Cake
Chocolate Caramel Lava Cake
Eggless Chocolate Lava Cake
Flourless Chocolate Decadence Cake
Chocolate Pudding Cake
Gâteau Moelleux au Chocolat – French Chocolate Cake
Moelleux au Chocolat (Chocolate Lava Cake)
Ingredients
- 3 eggs
- 4 tbsp (60g) sugar
- 6 oz (170g) semisweet chocolate
- 3 tbsp (10g) flour
- 1 stick (110g) butter
- 1 tsp (5g) vanilla extract
- pinch of salt
Instructions
- Butter six ramekins, or aluminum muffins molds and dust with flour.
- Melt chocolate and butter over a bain-marie until smooth. Meanwhile beat the eggs with sugar and salt using a whisk or mixer until thick and light yellow. Mix in vanilla extract and flour. Gradually add the melted chocolate and stir well. Pour mixture into the prepared molds.
- Preheat oven to 200°C (400°F). Bake for 10 minutes until the edges are firm and the center is still soft. Remove and let cool slightly for few seconds. Run a sharp knife completely around the inside edge of the molds and invert onto plates. Sprinkle powdered sugar on top, and serve immediately.
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
That looks incredible!! I love this recipe, so easy yet decadent! Yum!
Gotta make, gotta have, gotta eat!
That’s got to be delicious!
Oh so yummy!! Love melty gooey chocolate!
I can understand why this is your favorite. Wow, it’s amazing. Gorgeous.
That looks so good.
I love the oozing chocolate! Cant’ wait to try it! Trivia: The French use the term “moelleux” to indicate that the wine is soft and sweet 🙂
Wow. This looks so sweet and rich. And warm, right out of the oven. I can taste it now! : )
That seems simple enough to make and they turned out very stylist.
just tried it. great!!! actually this is what i am eating while writing this. how cool is that?!
That looks amazing and so simple to make!! Thanks for the recipe!
it doesn’t just look amazing, it is amazing… this is the bomb… my family loves me a little bit more now that i can whip it up after a long day of life.
Hi, can you use half dark chocolate and have milk chocolate or will it not turn out the same? Thank you
I think it will be just fine. Go ahead and try it out.. I am sure it will be wonderful
Amazing,best Lava Cake recipe I have seen def going to try. Can you prepare the mixture roughly four hours prior to baking?
Love your Blog and Channel
Hello wanted to try this but I am scared about the oven temperature 200. My experience with that temperature has been bad lately. Whenever I preheat or bake for recipes that call for this temperature a burning smells comes from the oven or sometimes smokes erupts(not that much but still it scares the life out of us :'( Can we bake this at 180 If so the timings please..?? Love And Best
What should the size of the ramekins be? Will they affect the time for baking?
What percent of dark chocolate should we use?
Hi there,
Can i make these hours in advance, or can i make them and cook them later?
Thanks,
Vida
I reheated them in the microwave and they were great.
Very good recipe. 10 minutes was a bit too long, did not come put as gooey in the center. Perhaps 8 or 9 minutes would have been enough.