Chocolate Lava Cake Recipe (Air Fryer, Instant Pot or Oven!)
, Updated Aug 30, 2025
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Chocolate Lava Cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A incredibly indulgent – yet easy! – dessert which can be baked in your Air Fryer, Instant Pot or oven.
Chocolate lovers will also adore my One-bowl Chocolate Cake
What is your favorite chocolate dessert? As a chocolate lover I could name a dozen, but chocolate lava cakes would probably top my list. The mere mention of ‘chocolate molten lava’ is enough to make me weak in the knees 😉
These rich chocolate puddings have a reputation as being tricky to make but they couldn’t be easier, especially in a pressure cooker.
What’s a lava cake?
Lava cakes or molten chocolate cakes are also known as chocolate fondants or “fondant au chocolat” if you are feeling a bit fancy (or French).
These little cakes hide a molten gooey chocolate core which flows out once you break through the sponge. Needless to say they are absolutely heavenly and a must for chocoholics and dessert lovers.
Chocolate Lava Cakes Ingredients
You will need only a handful of ingredients so make sure you use the very best!
- Dark chocolate or semi-dark chocolate chips (Callebaut and Ghirardelli are available on Amazon) – ideally between 35-60% cocoa solids
- Unsalted butter – don’t use non dairy spreads
- 3 large eggs – some recipes use only egg yolks or a combination of whole eggs and egg yolks. I don’t think this adds anything and I don’t like having leftover egg white!
- Icing (powdered) sugar
- Vanilla paste or extract, espresso coffee powder and ground cinnamon
- A little plain (all purpose) flour
Chocolate lava cake variations contain peanut butter, Nutella, salted caramel – so once you master the classic recipe you can customize it as you please.
You will also need
- Four 170ml / 6-ounce ramekins or preferably dariole molds* which are slightly domed – you can purchase these on Amazon. The are perfect for making chocolate fondants or toffee and ginger puddings.
How to Make Chocolate Lava Cakes
- Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
- Add the eggs and vanilla to the cooled melted butter and chocolate mixture. Mix together using a small balloon whisk. The chocolate will thicken.
- Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
- Spray four ramekins or dariole (metal pudding) molds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
Pressure Cooker Instructions
- Divide the batter evenly between the prepared ramekins or moulds. Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet – you should have enough space to fit them all in a single layer but if not you can stack them.
- Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
Air Fryer Instructions
- Preheat your air fryer to 350°F / 180°C for at least three minutes. Place the molds in the basket, spaced slightly apart to allow for the air to circulate. Bake for 10 – 12 minutes or until the cakes are set on top with a slight jiggle in the middle. If they are too soft, add a minute to the baking time and check again.
Oven Instructions
- Place on a heavy baking tray (one that will not warp in the oven) and cook in a preheated oven at 400°F / 200°C for 17-20 minutes. If your lava cake is really squidgy and soft on top then it probably needs another minute to cook – check after 15 minutes and take it from there.
Serve and enjoy
- Leave the lava cakes cool for a couple of minutes before serving. This allows them to set slightly and makes them easier to turn out. Run a thin knife blade around the edges of the pudding molds. Carefully invert the lava cakes on plates and serve immediately.
Serving Suggestions
These cakes are so rich that you could serve them simply as they are, perhaps dusted with icing sugar or cocoa powder. If you want to really push the boat out and impress at a dinner party or Valentine’s Day then consider the following serving options:
- Vanilla ice cream on top or on the side – the creamy ice cream contrasts so well with the rich chocolate. Add a splash of Baileys for extra deliciousness!
- Drizzle with cream, salted caramel or white chocolate sauce.
- With whipped cream and fresh berries on the side
- Raspberry or blackberry sauce (coulis) contrasts well with the rich chocolate
Recipe Tips and Troubleshooting
- Use dariole molds (small pudding basins) for best results – the lava cakes will be easier to turn out.
- Oven temperatures can vary greatly – if your oven runs hot these cakes will cook faster and they will become firm in the center which is not what you want. You might want to test the recipe with one before baking the rest.
- If you are cooking these in the oven they will puff up slightly while cooking, a bit like a soufflé. The texture is slightly different to those made in a pressure cooker.
- Do not use milk chocolate or chocolate substitutes in this recipe they will simply not work and these are expensive ingredients to waste.
- Leftover lava cakes can be reheated for just few seconds in the microwave before serving.
- If cooking in a pressure cooker, a little condensation will collect on top of the cakes. You can dry this off with kitchen paper, it doesn’t affect the texture or taste.
- If your lava cake is really squidgy and soft on top then it probably a few more minutes to cook.
- Allow the lava cakes to cool in their molds for a couple of minutes before serving – don’t skip this step or rush to serve immediately. The cooling time allows them to firm up slightly so they don’t fall apart into a puddle when you turn them out.
Try these popular dessert recipes!
HAVE YOU MADE MY CHOCOLATE LAVA CAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Molten chocolate lava cakes
These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.
Video
Equipment
Ingredients
- 1 cup (180g) dark chocolate chips or chopped dark chocolate
- ½ cup (113g) unsalted butter cubed
- 3 large eggs
- 1 tsp vanilla bean paste or extract
- 1 ½ cups (180g) cups powdered sugar (= icing sugar)
- 7 tbsp flour all purpose / plain
- 1 tsp instant Espresso powder (optional)
- 1 tsp ground cinnamon
- ¼ tsp salt
For the molds
- 4 tsp cocoa powder or as needed
- melted butter or cake release spray
Serve with
- 2 tbsp Baileys optional
- vanilla ice cream optional
Instructions
Prepare the chocolate lava cakes
- Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.1 cup (180g) dark chocolate chips , ½ cup (113g) unsalted butter
- Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.3 large eggs, 1 tsp vanilla bean paste
- Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.1 ½ cups (180g) cups powdered sugar, 7 tbsp flour, 1 tsp instant Espresso powder, ¼ tsp salt, 1 tsp ground cinnamon
- Spray four ramekins or metal pudding molds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder. Divide the batter between the prepared ramekins or molds.4 tsp cocoa powder, melted butter
Pressure cooker instructions
- Place the metal trivet in your pressure cooker and add 1 cup / 250ml of water. Place the ramekins on the trivet – you should have enough space to fit them all in a single layer but if not you can stack them.
- Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
- Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).
Oven instructions
- Preheat your oven to 400°F / 200°C. Place the molds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
- Leave to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
Air Fryer instructions
- Preheat the air fryer to 350°F / 180°C. Place the molds in the air fryer basket and bake for 10-12 minutes until the lava cakes are set on top with a slight jiggle in the middle.
- Remove the lava cakes from the air fryer basket and leave them to cool for two minutes. Carefully run a knife around the edge of the molds. Invert onto plates and serve.
Serving suggestions
- Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.2 tbsp Baileys, vanilla ice cream
Notes
Chocolate lava cakes tips and troubleshooting
- Oven temperatures can vary greatly – if your oven runs hot these cakes will cook faster and they will become firm in the center which is not what you want. You might want to test the recipe with one before baking the rest.
- Do not use milk chocolate or chocolate substitutes in this recipe they will simply not work!
- Leftover lava cakes can be reheated for just few seconds in the microwave before serving.
- If cooking in an Instant Pot, some condensation will collect on top of the cakes. You can dry this off with kitchen paper, it doesn’t affect the texture or taste.
- Making lava cakes for two or one 😉 Make the recipe and freeze the extras for another chocolate emergency or as a back-up dessert.
- If your lava cake is really squidgy and soft on top then it probably needs a another minute to cook. Leave to cool for a couple of minutes before serving.
Nutrition
Calories: 671kcal | Carbohydrates: 68g | Protein: 9g | Fat: 40g | Saturated Fat: 28g | Cholesterol: 184mg | Sodium: 244mg | Potassium: 368mg | Fiber: 2g | Sugar: 46g | Vitamin A: 890IU | Vitamin C: 0.2mg | Calcium: 168mg | Iron: 2mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can this be made without espresso powder?
Hi Katherine, yes you can simply leave it out.
These were so tasty and easy to make! I’d always thought they would be a nightmare to try and make sure the middle stays gooey but this worked a treat.