Moelleux au Chocolat (Chocolate Lava Cake)

Moelleux au Chocolat (Chocolate Lava Cake)

Watch the video for this recipe:

One of the best chocolate lava cake I've made so far. Smooth, delicate and delicious. Crusty top while inside is still runny - totally irresistible.


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  • Makes 6 servings
  • 3 eggs
  • 4 tbsp sugar
  • 6 ounce (170 g) dark chocolate
  • 2 tbsp flour
  • 1 stick (110 g) butter
  • 1 tsp vanilla extract
  • pinch of salt
  1. Butter six ramekins, or aluminum muffins molds and dust with flour. 
  2. 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. 
  3. 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. 
Moelleux au Chocolat (Chocolate Lava Cake)-1
Moelleux au Chocolat (Chocolate Lava Cake)-2
Moelleux au Chocolat (Chocolate Lava Cake)-3
Nutrition facts 1 Serving - Calories:300, Fat:20.7 g, Saturated Fat:12.7 g, Carbohydrates:24.8 g, Sugar:21.5 g, Fiber:0.6 g, Protein:4.5 g, Cholesterol:133 mg, Calories from Fat 186, Sodium 140 mg, Vitamin A 11%, Calcium 5%, Vitamin C 0%, Iron 5%, Nutrition Grade D-, Percent Daily Values are based on a 2,000 calorie diet.
On May 10, 2011 at 12:01 pm, The Farmers Wife said...
That looks incredible!! I love this recipe, so easy yet decadent! Yum!
On May 10, 2011 at 12:51 pm, Sandra said...
Gotta make, gotta have, gotta eat!
On May 10, 2011 at 02:42 pm, Kate @ Diethood said...
That's got to be delicious!
On May 10, 2011 at 02:52 pm, Erin said...
Oh so yummy!! Love melty gooey chocolate!
On May 10, 2011 at 09:06 pm, The Mom Chef said...
I can understand why this is your favorite. Wow, it's amazing. Gorgeous.
On May 10, 2011 at 10:11 pm, Joy said...
That looks so good.
On May 11, 2011 at 02:23 pm, Nancy Hawks Miller said...
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 :-)
On May 11, 2011 at 07:36 pm, Anne said...
Wow. This looks so sweet and rich. And warm, right out of the oven. I can taste it now! : )
On May 12, 2011 at 12:36 pm, The Chocolate Priestess said...
That seems simple enough to make and they turned out very stylist.
On May 24, 2011 at 02:40 pm, cristina said...
just tried it. great!!! actually this is what i am eating while writing this. how cool is that?!
On December 11, 2011 at 04:01 pm, Streetwear Clothes said...
That looks amazing and so simple to make!! Thanks for the recipe!
On January 29, 2012 at 09:40 pm, ajh said...
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.
On September 11, 2015 at 03:30 am, Sophie said...
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

On February 18, 2016 at 04:54 pm, Anne Marie De Cesare Paris said...
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
On April 03, 2016 at 02:00 pm, Khadeeja said...
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
On August 04, 2016 at 02:28 am, Maxine said...
What should the size of the ramekins be? Will they affect the time for baking?
On August 04, 2016 at 09:59 pm, Maxine said...
What percent of dark chocolate should we use?

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