Rich Ina Garten Chocolate Lava Cake

I was well into my thirties before I tried making chocolate lava cake at home. The idea of getting that perfect molten center seemed too intimidating. At restaurants, I’d always order it for dessert, convinced it was some chef-only secret that I couldn’t replicate in my kitchen.

That’s when I discovered Ina Garten’s recipe, and it changed everything. Unlike what I’d imagined, making lava cake isn’t about complicated techniques or fancy equipment. It’s really just about timing and temperature – two things any home cook can handle. If you’ve been nervous about trying this dessert at home, I’m here to tell you it’s easier than you think.

What Kind of Chocolate Should I Use?

For chocolate lava cakes, bittersweet chocolate with around 60-70% cocoa content hits the sweet spot – it’s not too bitter and not too sweet. While you could use semi-sweet chocolate in a pinch, bittersweet gives you that rich, complex flavor that makes lava cakes special. When shopping, look for bars in the baking section rather than chocolate chips, since chips contain stabilizers that can affect how they melt. You’ll want to chop your chocolate into small, even pieces so it melts smoothly when combined with the butter. Good quality chocolate makes a big difference here, so while you don’t need to break the bank, try to avoid the bargain brands and go for something from the middle shelf.

Options for Substitutions

While this recipe needs specific ingredients to achieve that perfect molten center, here are some substitutions you can try:

• Bittersweet chocolate: You can use semi-sweet chocolate instead. If using milk chocolate, reduce the sugar to 2-3 tablespoons, as it’s naturally sweeter. Don’t use chocolate chips – they contain stabilizers that can affect the texture.
• Unsalted butter: Salted butter works too – just skip the added salt in the recipe. You can also use European-style butter, which has a higher fat content and works great here.
• White sugar: Brown sugar can work as a substitute, though it will give a slight caramel flavor. Avoid liquid sweeteners like honey or maple syrup as they’ll change the cake’s texture.
• Plain flour: All-purpose flour or cake flour both work fine. For a gluten-free version, use the same amount of almond flour, but note that the texture will be slightly different.
• Eggs: Sorry, but there’s no good substitute for eggs in this recipe – they’re crucial for the structure and that gooey center we’re after!

Watch Out for These Mistakes While Baking

The trickiest part of making chocolate lava cakes is getting that perfect molten center – overbaking even by just a minute can turn your gooey chocolate center into a fully cooked cake. To nail the timing, start checking your cakes at the 10-minute mark, looking for set edges but a slight jiggle in the center.

Temperature control is crucial – your butter and chocolate must be melted together slowly and gently to avoid burning or seizing, so use a double boiler or microwave in short 20-second bursts, stirring between each interval.

Another common mistake is not properly preparing your ramekins – they need to be thoroughly buttered and dusted with cocoa powder (not flour) to ensure your cakes will release easily, as there’s nothing more disappointing than a stuck lava cake.

For the best texture, make sure your eggs are at room temperature before mixing, and don’t skip the resting time (about 10 minutes) after removing the cakes from the oven – this helps the molten center settle while keeping the outside perfectly intact.

What to Serve With Chocolate Lava Cake?

When it comes to serving chocolate lava cake, I love keeping things simple to let that warm, gooey chocolate center steal the show. A scoop of vanilla ice cream is my go-to choice – it creates the perfect hot-and-cold combination when it starts melting into the warm cake. Fresh berries like raspberries or strawberries add a nice tartness that cuts through the richness of the chocolate, and they look really nice on the plate too. If you’re feeling fancy, a light dusting of powdered sugar and maybe a drizzle of caramel sauce are all you need to finish things off perfectly.

Storage Instructions

Make Ahead: You can prep these lava cakes ahead of time! Just prepare the batter and fill 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: These chocolate lava cakes are best enjoyed fresh and warm, right after baking when the center is perfectly gooey. Once they cool down, the molten center will start to set, so I recommend making them just before serving.

Leftover Tips: If you happen to have any leftovers (which rarely happens!), you can keep them in the fridge for up to 2 days. Just know that they won’t have that signature molten center anymore, but they’ll still make a yummy chocolate cake. A quick 15-20 seconds in the microwave will help warm them up.

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	21-28 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 800-900
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 60-70 g

Ingredients

• 1/2 cup unsalted butter (113g)
• 6 ounces chopped bittersweet chocolate (168g)
• 2 large eggs
• 2 large egg yolks
• 1/4 cup white sugar (50g)
• 1/8 teaspoon salt
• 2 tablespoons plain flour

Step 1: Prepare the Ramekins and Oven

Preheat your oven to 450 degrees Fahrenheit.

Place 6 (4 to 5-ounce) ramekins on a baking sheet.

Butter and lightly flour each ramekin to prevent the cakes from sticking.

Step 2: Melt the Butter and Chocolate

Melt the butter and chocolate together using a double boiler over low heat, stirring constantly until smooth.

Alternatively, use a microwave-safe bowl and melt on high for 30 seconds, stirring every 30 seconds until fully melted.

Whisk until the mixture is smooth.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, combine the eggs, egg yolks, sugar, and salt.

Mix on medium speed until the mixture becomes thick and pale yellow, indicating that it is well-aerated.

Step 4: Combine All Ingredients

Gently fold the melted chocolate mixture and flour (previously combined) into the egg mixture.

Ensure everything is well combined, taking care to maintain the airiness of the eggs.

Divide the batter evenly between the prepared ramekins.

Step 5: Bake the Cakes

Bake the ramekins in the preheated oven for 6–8 minutes, or until the sides are firm and set, but the center remains jiggly.

Allow the cakes to cool for 1 minute in the ramekins.

Step 6: Unmold and Serve

Place a small dessert plate on top of each ramekin and carefully invert the cake onto the plate.

Let it sit for about 10 seconds before gently removing the ramekin to unmold the cakes.

Sprinkle with powdered sugar and, if desired, garnish with berries.

Serve immediately for the best taste and texture.