What chocolate should I use?

Use high-quality bittersweet chocolate with 60–70% cocoa. This is not the time for subpar, waxy stuff from the bottom of your Halloween bag. Choose chocolate that makes you close your eyes when you sniff it.

How do I know when the cakes are done?

You want the middle to jiggle slightly—like a confident opera singer in full aria. A minute too long, and you've got a sad brownie. The edges should be set but the center should quiver.

Can I prepare the batter ahead?

Yes. Divide the batter into ramekins, cover, and refrigerate for up to 3 hours. Just bring them back to room temperature before baking.

No ramekins? Use a muffin tin, line the cups with parchment or grease generously, and reduce the bake time slightly. They won't be as posh, but they'll still be delicious.

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Molten Chocolate Lava Cake

Apr 12, 2025
1 min read

Updated: 3 days ago

Some desserts are sweet. Lava cake is seductive.

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The Day Jan's Lava Cake Ruined Me (Deliciously)

Recommended Equipment

Make this recipe easier with the right tools: Ramekins, Sauce Pan, Silicone Spatula, Oven Thermometer.