Ultimate Chocolate Lava Cake by Gordon Ramsay

There’s something magical about chocolate lava cake that brings out the kid in all of us. I still remember the first time I watched that warm chocolate center flow onto the plate – it was like discovering a sweet secret. You’d think a dessert this fancy would be complicated to make, but Gordon Ramsay’s recipe has become my go-to when I want to impress without spending hours in the kitchen.

I’ve made these cakes countless times, and here’s what I’ve learned: timing is everything. Too long in the oven and you lose that gooey middle, too little and it’s all goo. But don’t let that scare you – once you get the hang of it, you’ll be making these in your sleep. My kids now request these instead of birthday cake, and honestly, I can’t blame them.

Whether it’s date night at home or you’re hosting friends for dinner, this recipe hits all the right notes. And the best part? You can prep these ahead of time and pop them in the oven right before dessert. Trust me, the looks on people’s faces when they cut into these cakes make it all worth it.

What Kind of Chocolate Should I Use?

For lava cakes, semi-sweet chocolate is your best friend, with a cacao content between 60-70% being ideal. While the recipe calls for baker’s chocolate, you could also use good quality chocolate bars like Ghirardelli or Lindt – just make sure to avoid chocolate chips since they contain stabilizers that can affect how the chocolate melts. The key is picking a chocolate that you’d actually enjoy eating on its own, since it’s the star flavor in this dessert. If you’re feeling adventurous, dark chocolate with up to 70% cacao works great too, though it will give you a slightly less sweet and more intense chocolate flavor. Just remember to store your chocolate in a cool, dry place and check that it doesn’t have any gray streaks or white spots before using it.

Options for Substitutions

While this lava cake recipe needs some exact ingredients to achieve that perfect molten center, there are a few substitutions you can try:

• Semi-sweet chocolate: You can use dark chocolate (60-70% cocoa) instead of semi-sweet. Milk chocolate isn’t recommended as it changes the texture and might not give you that nice gooey center.
• Unsalted butter: If you only have salted butter, you can use it – just keep in mind your cake will be slightly saltier. Margarine isn’t recommended as it affects the texture and flavor.
• Icing sugar: If you’re out of icing sugar, you can make your own by blending regular granulated sugar in a food processor until powdery. Just make sure it’s very fine to avoid a grainy texture.
• Plain flour: All-purpose flour works perfectly here. Cake flour can also work, but avoid whole wheat flour as it will make the cake too dense.
• Eggs: The eggs are crucial for the recipe’s structure and that molten center – there’s really no good substitute if you want that classic lava cake texture.

Watch Out for These Mistakes While Baking

The trickiest part of making chocolate lava cakes is getting that perfect molten center – baking even one minute too long will leave you with a fully cooked chocolate cake instead of the gooey middle we’re after.

Temperature control is crucial: your ingredients (especially eggs and butter) need to be at room temperature before starting, and your ramekins must be properly buttered and dusted with cocoa powder to ensure the cakes release easily.

A common error is not checking your oven’s actual temperature with a thermometer, as even small temperature variations can affect the baking time – start checking your cakes at the 8-minute mark and look for set edges but a slight jiggle in the center.

For the smoothest chocolate mixture, make sure to melt your chocolate and butter slowly over a double boiler (never microwave), and strain your batter before pouring it into the ramekins to avoid any flour lumps that could affect the texture.

What to Serve With Chocolate Lava Cake?

This warm, gooey dessert is all about that moment when the chocolate center flows out, and the right accompaniments can make it even better! A scoop of vanilla ice cream is the classic choice – the cold, creamy ice cream creates an amazing contrast with the warm cake. You can also add fresh berries like raspberries or strawberries on the side, which bring a nice tartness that cuts through the rich chocolate. For an extra special touch, try dusting the plate with a little powdered sugar or adding a small drizzle of caramel sauce on top.

Storage Instructions

Make Ahead: You can prep these lava cakes ahead of time! Just prepare the batter and pour it into your ramekins, then cover them with plastic wrap and pop them in the fridge for up to 24 hours. When you’re ready to bake, just add an extra minute to the baking time since they’ll be cold.

Keep Chilled: If you have any unbaked batter left, store it in an airtight container in the fridge for up to 2 days. Just remember that lava cakes are best enjoyed fresh out of the oven – that’s when you get that perfect molten center!

Leftover Tips: Once baked, these cakes don’t store well because the gooey center will continue to cook as they cool. They’re really meant to be enjoyed right away while they’re warm and the chocolate center is perfectly melted. If you do have leftovers, they’ll still taste good, but won’t have that signature molten middle.

Preparation Time	10-15 minutes
Cooking Time	13-15 minutes
Total Time	23-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 8-10 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 2 ounces semi-sweet chocolate (baker’s chocolate used)
• 4 tablespoons butter, unsalted
• 1/2 cup icing sugar
• 1 whole egg
• 1 egg yolk
• 3 tablespoons plain flour
• 1 tablespoon cocoa

Step 1: Prepare the Oven and Ramekins

Begin by preheating your oven to 400 degrees F.

While the oven is heating, coat 2 ramekins with non-stick spray to ensure the cakes will easily release after baking.

Step 2: Melt Chocolate and Butter

In a microwave-safe bowl, melt the chocolate and butter together.

Heat in short intervals, stirring after each, until the mixture is smooth and fully melted.

Step 3: Combine Ingredients

Once melted, add powdered sugar to the chocolate and butter, stirring until well combined.

Then incorporate both an egg and an egg yolk, mixing until the mixture is smooth.

Finally, add flour and cocoa powder, stirring until the ingredients are fully integrated into a smooth batter.

Step 4: Bake the Molten Lava Cakes

Divide the batter evenly between the prepared ramekins.

Place the ramekins in the preheated oven and bake for approximately 13 minutes, or until the edges are firm but the center remains jiggly.

Step 5: Cool and Serve

Allow the cakes to cool for about 2 minutes.

Carefully invert each cake onto a serving plate.

For a finishing touch, sprinkle the top with some powdered sugar.

Serve immediately and enjoy your delicious, gooey-centered Gordon Ramsay Molten Lava Cake!