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 made in your Instant Pot or oven.
Chocolate lovers will also adore my One-bowl Chocolate Cake
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What is your favourite 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 molten 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 gooeychocolate core which flows out once you break through the sponge. Needless to say they are absolutely heavenly and a must for chocaholics and dessert lovers.
Grocery List
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 customise it as you please.
You will also need
- Four 170ml / 6-ounce ramekins or preferably dariole moulds* which are slightly domed – you can purchase these on Amazon. The are perfect for making chocolate fondants or toffee and ginger puddings.
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!
- Drizzled with double 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
How to Make Chocolate Lava Cakes
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Step 1. 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.
Step 2. Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
Step 3. 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.
Step 4. Spray four ramekins or dariole (metal pudding) moulds 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.
Step 5. Divide the batter evenly between the prepared ramekins or moulds.
Step 6. 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.
Step 7. 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.
Step 8. 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).
Step 9. Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
Lava cakes in the oven
Follow the instructions above. Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook in a preheated oven at 200°C (400°F) for between 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.
Leave to cool for two minutes. Carefully run a knife around the edge of the mould, invert onto plates and serve. Alternatively you could serve these in the ramekins.
Tips and troubleshooting
- Use dariole moulds (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
- 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.
- Leave to cool 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.
Eleven new chocolate recipes for national chocolate day!
- Thick Chocolate Chip cookies with pecans – Ashlee Marie
- Chocolate Pudding – Creations by Kara
- Mexican Hot Chocolate Pudding Cake – Crumb
- Small Batch Chocolate Cupcakes – Savory Experiments
- Mexican Hot Chocolate – Real Mom Kitchen
- Instant Pot Chocolate Bundt Cake – 365 Days of Slow Cooking and Pressure Cooking
- Chocolate Cupcakes with a Nutella Mascarpone Frosting – An Italian in my Kitchen
- Fudge Cookies – Simply Stacie
- Homemade Chocolate Syrup – The Baker Upstairs
- Chocolate molten lava cakes – right here!
Plus these must-make recipes from the blog archives
- One-bowl chocolate cake with chocolate mascarpone frosting
- No-bake salted caramel chocolate tart
- Baileys chocolate ice cream
- Chocolate layer cake with blackberry Italian buttercream
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
Ingredients
- 180 g | 1 cup dark chocolate chips or chopped dark chocolate
- 114 g | 1 stick unsalted butter cubed
- 3 large eggs
- 1 tsp vanilla paste or extract
- 185 g | 1 ½ cups icing sugar
- 7 tbsp plain flour
- 1 tsp instant Espresso powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 teaspoons cocoa powder
- cake release spray or melted butter for the moulds
Serve with
- 2 tbsp Baileys optional
- vanilla ice cream optional
Instructions
Chocolate lava cakespressure cooker method
- 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. 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) moulds 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 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.
- 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).
- Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
How to cook chocolate lava cakes in the oven
- Preheat your oven to 200°C (400°F).
- 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. 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) moulds 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 moulds.
- Place the ramekins or dariole moulds 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 mould. Invert onto plates and serve.
Video
Notes
- 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
- 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.
chitra says
Hi, Please suggest some replacement for eggs. Thanks.
Lucy Parissi says
Sorry Chitra this recipe contains eggs, I don’t think theres a suitable replacement for this lava cake recipe.
Emily says
Is there a way to make a double batch at once? 8 at one time, in the InstantPot? Thank you!! Seems the InstantPot makes a nicer lava cake and I was hoping to try it there vs. the oven.
Lucy Parissi says
Hi Emily, I have found that small changes to the cooking can affect the end result. I would suggest you try a double batch and then check whether you are happy with how cooked the lava cakes are. I am wondering whether cooking a double batch might need slight tweaks to the timing. Let me know how you get on
Karen says
Can part of this (the batter) be made ahead then cook in IP later, such after the main course for a dinner party dessert? Thanks. They look delish!
Lucy Parissi says
I think that should be fine although I haven’t tried. Keep in the fridge if you are making well in advance.
Debbie says
Can these lava cakes be made in the egg bite molds?
Lucy Parissi says
I haven’t tried so I can’t be sure. I would be concerned that the soft silicone mould might make them hard to turn out in one piece.
Kimberly says
I would really like to make these! However, I do not have that rack for my instapot. Would they turn out the same if I put them directly on the bottom?
Lucy Parissi says
Hi Kimberly – I don’t think putting them directly in is a good idea, they need to be slightly lifted from the bottom and water. You can buy a silicone steamer or the rack which is useful for many recipes. If you have any dish in your kitchen that could preform the same function and fit in the IP you can use that.
Jessica says
These are like resturant quality lava cakes!!! So good and so gooey!
Angela Roberts says
Yes Please. This is my favorite chocolate dessert of all time.
Lucy Parissi says
It is way up there for me too!
Nickki says
Your photography just blows my mind – it’s stunning! I had no idea you could make these in the Instant Pot – another one I must try soon!
Mandy says
What a wonderful decadent dessert Lucy – these would be perfect for a dinner party or special occasion.
Anna says
would you believe, I’ve never had chocolate lava cake!!! I’ve been meaning to get the moulds for these for years now, and never got around it… but after seeing your mouthwatering shots Lucy, I think I got the motivation I need to go and get some! This looks fantastic!
Cat | Curly's Cooking says
I still can’t get over how incredible this looks. I’ve seen it all over social media and it looks so decadent and delicious. Your photos are absolutely stunning. I’ve pinned to I can make this when I get a pressure cooker.
Lucy Parissi says
Thanks Cat! I would say the results are better in a pressure cooker than the oven – not often the case with baking!
Stacie Vaughan says
I am drooling over here!
Jane Saunders says
The pictures are gorgeous and they are giving me serious chocolate cravings. I’m 100% putting an Instant Pot on my Christmas list so I can make these beauties.
Rosemary says
My daughter loves these, I can’t wait to make them for her. Thanks for the recipe they look delicious.
Jillian says
I just fell in love with my instant pot even more with this recipe! Delish!
Cliona Keane says
What a beautiful recipe and your photography blows me away as usual! I’ve never ever tried to make a pudding in the Instant Pot, and usually, when I make lava cakes they are disastrous but these look foolproof!
Lucy Parissi says
Oh no! These were super easy in the Instant Pot I agree they can be a bit tricky in the oven
Danielle says
Yum! Your instructions are so detailed, and I love that I can use the Instant Pot or oven! Wonderful recipe!
Cindy Gordon says
I am drooling over these instant pot chocolate lava cakes!! I have got to make these asap! I think that will be dessert tonight!
Lucy Parissi says
You won’t regret it! They are delis 😉
Kara M says
I love chocolate lava cakes, but haven’t tried them in the Instant Pot yet. Can’t wait to give your recipe a try – topped with vanilla ice cream of course! 🙂
Lucy Parissi says
It’s a must! Plus the cold/warm combo is killer
Alicia says
These pictures are gorgeous, as usual! I’ve only made savory dishes in my Instant Pot so far, but I really want to branch out into baking in the Instant Pot. These would be the perfect recipe to get started with!