There’s a certain kind of dessert that feels like a little secret between you and the oven. The kind you make when you want something dramatic but comforting, impressive yet deeply familiar. For me, chocolate lava cakes live in that space. Warm, rich, and unapologetically indulgent, they’re the dessert I reach for when the moment calls for something special—whether that’s a quiet date night at home or a holiday dinner where chocolate lovers are gathered around the table.
These flourless chocolate lava cakes are naturally gluten-free, intensely chocolatey, and surprisingly simple to make. The batter comes together quickly, and because they bake in individual ramekins, you get that perfect molten center every single time.
Why You’ll Love These Flourless Chocolate Lava Cakes
- Naturally gluten-free with no flour required
- Rich and decadent, made for true chocolate lovers
- Quick prep—ready for the oven in about 20 minutes
- Perfect for entertaining, date nights, or holidays
- Make-ahead friendly, so you can prep early and bake later
They also happen to look stunning on a plate, which never hurts.
Best Ways to Serve Chocolate Lava Cakes
These are wonderful on their own, but they truly shine with something cool and creamy on the side. A scoop of Homemade Vanilla Ice Cream is classic, but Coffee Ice Cream or Mint Chocolate Chip Ice Cream takes things in a more playful direction.
If you prefer something lighter, serve them with:
- Fresh strawberries
- A dollop of homemade whipped cream
That contrast between warm cake and cool topping is pure magic.
Ingredient Notes & What Each One Does
Using the right ingredients here really matters—each one plays a role in texture and structure.
- Chocolate: Choose a good-quality bittersweet or semisweet chocolate. This is the main flavor, so quality counts.
- Butter: Unsalted butter is ideal. If using salted, reduce the added salt slightly.
- Sugar: Don’t reduce it. Sugar provides structure and helps create that molten center.
- Eggs + egg yolks: These add richness and stability, keeping the cakes tender but set.
- Cocoa powder: Deepens the chocolate flavor and thickens the batter just enough.
- Salt: Balances the sweetness.
- Vanilla: Rounds out the chocolate—don’t skip it.
Ingredients
- 170 grams bittersweet or semisweet chocolate, chopped
- 1/4 cup butter, cubed
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3 large eggs
- 3 egg yolks
- 2 tablespoons unsweetened cocoa powder, sifted
- Pinch of salt
- Fresh strawberries and whipped cream, for serving (optional)
How to Make Flourless Chocolate Lava Cakes
1. Melt the chocolate and butter
Place the chocolate and butter in a heatproof bowl set over hot (not boiling) water. Stir gently until melted and smooth. Remove from heat and stir in the vanilla.
2. Add sugar and eggs
Whisk the sugar into the warm chocolate mixture. Add the eggs and egg yolks one at a time, stirring well after each addition.
3. Finish the batter
Stir in the cocoa powder and salt until fully combined and smooth.
4. Prepare the ramekins
Grease six 6-ounce ramekins very well with butter or non-stick spray, then dust with cocoa powder to ensure easy release.
5. Fill and bake
Divide the batter evenly between ramekins and place them on a rimmed baking sheet.
Bake at 425°F (220°C) for about 15 minutes, until the edges are set and the centers are still slightly jiggly and glossy.
6. Serve immediately
Let cool for about 3 minutes, then run a knife around the edges and carefully turn out onto plates. Garnish as desired and serve right away.
Make-Ahead Instructions
One of the best things about these lava cakes is how well they work for entertaining.
- Prepare the batter and fill the ramekins.
- Cover and refrigerate for up to 24 hours.
- When ready to bake, add about 5 extra minutes to the baking time.
Tips for Perfect Molten Centers
- Don’t adjust the recipe. The ratios matter for structure and texture.
- Grease generously. This makes unmolding much easier.
- Watch the bake time closely. The centers should jiggle slightly when tapped.
- Serve right away. The longer they sit, the less molten they become.
- Don’t stress. Even if they’re not perfect, they’ll still be delicious.