Lava Cake

This Gordon Ramsay Molten Lava Cake Recipe is quick, elegant, and very easy. It marries dark chocolate, butter, and eggs with a smidgen of flour to create the most perfectly balanced shortcrust pastry crisp outside, molten inside. You will find precise baking times, instruments, and chef-tested tips to perfect the gooey center every time.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Dark chocolate 60–70% cacao: 6 oz / 170 g (use good-quality bars, not chips)
Unsalted butter: ½ cup / 113 g plus extra for greasing ramekins
Large eggs: 2 room temperature
Egg yolks: 2 room temperature
Sugar caster or fine granulated: ½ cup / 100 g
All-purpose/plain flour sifted: ¼ cup / 30 g
Fine salt: pinch
Vanilla extract optional: 1 tsp / 5 ml
Espresso powder optional: ½ tsp / 2 g (boosts chocolate flavor)

Equipment

4 ramekins (6–8 oz / 175–240 ml)
Heatproof bowl and saucepan (or microwave-safe bowl)
Whisk and spatula
Baking sheet
Pastry brush (for buttering)
Fine mesh sieve (for flour/cocoa)
Kitchen scale (for accuracy)

Method

Preheat & Prep: Preheat oven to 425°F / 220°C. Generously butter four ramekins and dust with cocoa powder to ensure easy release.
Melt Chocolate & Butter : Melt butter and chocolate together in a heatproof bowl over simmering water (or microwave in 20-second bursts). Stir until smooth and glossy. Let cool slightly.
Whisk Eggs & Sugar: In a separate bowl, whisk eggs, yolks, and sugar until pale and thick : this gives your cake lift and a tender edge.
Combine & Fold: Slowly pour melted chocolate into the egg mixture, whisking constantly. Gently fold in sifted flour, salt, and any optional flavorings.
Fill Ramekins: Divide the batter evenly among ramekins, filling each about ¾ full. Place on a baking sheet for stability.
Bake: Bake for 8–10 minutes until edges are firm and centers are just set but still wobbly. Timing is critical : a few seconds make all the difference.
Rest & Serve: Let rest 45–60 seconds. Run a thin knife around the edge, invert onto a plate, and serve immediately. Dust with powdered sugar and garnish with berries or ice cream.

Notes

Make-Ahead: Batter can be chilled for up to 24 hours or frozen (unbaked) for a month. Add 2–3 minutes to baking time if frozen.
Flavor Variations: Add a frozen caramel or peanut butter core for a twist.
Serving Tip: Serve on warm plates to keep the lava flowing.
Oven Accuracy: Test once — every oven varies slightly; note your perfect bake time.
Safety: Use pasteurized eggs if concerned about the soft center.